CLASSIC PORK FRIED RICE
Pork fried rice is probably one of the most popular take-out dishes out there. Classic Chinese take-out pork fried rice is made with Chinese BBQ roast pork.
Provided by Bill
Categories Pork
Time 25m
Number Of Ingredients 15
Steps:
- Start by combining the hot water, honey, sesame oil, shaoxing wine (if using), soy sauce, dark soy sauce, and white pepper in a small bowl. This is the sauce that you'll be adding to the rice, and it's much easier to have it combined and ready to go before you start cooking.
- Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). There shouldn't be any big clumps!
- With the wok over medium heat, add a tablespoon of oil and sauté the onions until translucent and then stir in the roast pork. Add the rice and mix well. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. If the rice was made fresh, then you just need to mix until everything is incorporated.
- Add the sauce mixture and salt and mix with a scooping motion until the rice is evenly coated with sauce. You will have to break up any remaining clumps of rice with the spatula as best as possible, but no need to be obsessive. The rice should be hot by this time.
- Toss in your mung bean sprouts, scrambled eggs, and scallions. Mix thoroughly for another minute or two and serve!
Nutrition Facts : Calories 377 kcal, Carbohydrate 55 g, Protein 16 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 87 mg, Sodium 1086 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
PORK FRIED RICE
This is my revised version of another pork fried rice recipe. I often substitute chicken for pork, and it doesn't change anything. I have used both basmati rice and long-grain rice which gives the dish only a slight flavor difference. I have also added celery in the past with good outcomes. Enjoy.
Provided by Olies
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.
- Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.
Nutrition Facts : Calories 556.6 calories, Carbohydrate 80.7 g, Cholesterol 136.6 mg, Fat 13.3 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 6.2 g, Sodium 814.9 mg, Sugar 2.7 g
QUICK PORK FRIED RICE
A few leftovers and bits from the fridge turn into a great dinner in less than 45 minutes! If I have a leftover grilled pork chop or the tail of a roast, I freeze it until I have enough for this dish. You can also use chicken and substitute some of the veggies for bits you are cleaning up from the fridge. Serve with sweet Thai chili sauce on the side.
Provided by Carrie Elizabeth
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until the juice has evaporated, and the mushrooms are browned, about 15 minutes. Set mushrooms aside.
- Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute; add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in red bell pepper and cooked mushrooms just until combined.
- Stir in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 48.8 g, Cholesterol 30.1 mg, Fat 12.8 g, Fiber 1.9 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 202.1 mg, Sugar 2 g
YUMMY PORK FRIED RICE
This recipe is made with the left over pork from the Crusty Pork Tenderloin with Sweet Potatoes and Apples.
Provided by Budgiegirl
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Scrape away and discard the topping from the pork.
- Cut the pork into thin strips and set aside.
- Heat sesame oil in a medium nonstick skillet over medium high heat. Add the scallions, celery and ginger. Stir fry until softened, about 2 minutes.
- Add the pork strips, peas and carrots, rice, soy sauce, oyster sauce, and red pepper. Stir fry until heat through, about 3 minutes.
- Transfer mixture to a warm serving bowl.
- Spray the same skillet with nonstick spray and set over medium high heat.
- Add egg substitute and salt. Cook, stirring occasionally, until scrambled and cooked through about 1 minute.
- Stir the egg into the rice mixture and serve.
Nutrition Facts : Calories 252.9, Fat 10.3, SaturatedFat 3.4, Cholesterol 46.6, Sodium 565.9, Carbohydrate 19.3, Fiber 1.8, Sugar 0.5, Protein 20.2
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- Remove from skillet and set aside. In the same skillet, heat remaining tablespoon oil then add onion and carrot.
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