Hunan Fried Rice Recipes

SZECHUAN FRIED RICE

Steps:

• Marinate pork: Whisk together 1 tablespoon soy sauce, sugar, and cornstarch in a medium bowl until cornstarch is dissolved. Add pork and stir until coated; marinate 10 minutes.
• Heat a large cast iron pan or wok over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 2 teaspoons oil and swirl to coat. Beat together eggs, 2 teaspoons water, and 1/8 teaspoon salt. Add egg mixture and cook, pushing eggs toward center of pan to form large, soft curds, about 30 seconds. Transfer to a plate.
• Add marinated pork to hot pan, spreading into a single layer. Let sear (do not stir) until golden on bottom, about 1 minute. Toss and turn occasionally until golden on all sides and just cooked through, about 2 minutes. Transfer to plate with eggs.
• Add 2 tablespoons oil, carrots, and onion to pan; cook 1 to 2 minutes until browning and softened. Add garlic, ginger, and chile paste; cook stirring until fragrant, 1 minute. Add rice, peas, pork, eggs, and remaining 3 tablespoons soy sauce; cook stirring occasionally until heated through, 1 minute. Season with salt and white pepper.

HUNAN FRIED RICE

Steps:

• In a shallow bowl, combine the soy sauce, sherry, sesame oil, brown sugar, ginger, garlic, and cayenne.
• Add in the tofu and refrigerate for 30 minutes.
• Drain the tofu, reserving the marinade; blend the reserved marinade with the cornstarch and add to the tofu, tossing to coat.
• Heat the oil in a large skillet or wok over med-high heat.
• Add in the bell pepper, cabbage, and scallions; stir-fry 2 minutes.
• Add in the tofu and marinade; stir-fry until the liquid is nearly absorbed.
• Add in the rice and stir-fry until heated through and well combined.