This Pork Fried Rice recipe is made with Hoisin & Shaoxing marinated pork and day-old Steamed Rice. Both of which are prepared and refrigerated overnight. The next day, the rice is seasoned with dark soy sauce and pork fried rice seasoning. The pork is cooked with fat in the wok over max heat until done. Followed by the seasoned rice, which is stir-fried for about 2 minutes. Optionally add in some eggs, green peas, green onions, and other vegetables. It's a wonderful fried rice to serve on the side for things like Honey Garlic Ribs, Boneless Pork Wings, Ginger Pork, Pork Chop Suey, and other main pork dishes.
Servings: 4
Ingredients
- 4 Tbl Neutral Oil - or rendered pork fat
- 1-2 Whole Eggs
- 1-2 Stalks Green Onions
- 1 C Frozen Carrots & Peas
Steamed Rice
- 2 C Rice - Jasmine, Calrose, or American White
- 2 C Water
Fried Rice Seasoning
- 2-3 Tbl Dark Soy Sauce
- 1 Tbl Shaoxing wine
- 1/2 Tbl Chicken or Pork Broth Powder & MSG - each
- 1/2 tsp Sugar, Onion & Garlic Powder - each
- 1/8 tsp Ground Ginger & White Pepper - each
Hoisin & Shaoxing Pork Marinade
- 1/2 lb Pork - diced, or more
- 1/2 Tbl Hoisin or Oyster sauce
- 1/2 Tbl Shaoxing Wine, and Soy Sauce - each
Instructions
- Day-Old Rice: Wash and rinse 2 cups of rice well. Place into the rice cooker with 2 cups of water. Cook on the basic white rice setting. Once the rice is done, empty it into a wide, shallow container to cool the rice quickly, about 30 minutes. Once completely cooled, refrigerate the rice uncovered, or partially covered, until the next day.
- Seasoned Rice: Remove the rice from the fridge and break up any large clumps. Add the fried rice seasoning and mix really well. Mix again before adding to the wok.
- Protein: Prepare the velveting or marinade for the protein and mix well; set aside until needed. If adding in eggs, crack eggs into a bowl and scramble.
- Vegetables: Slice green onions and separate the bottom white parts from the top green parts.Place the frozen vegetables into a bowl and fill with hot water. If including any hard vegetables (fresh carrots, celery), boil them until tender and set them aside to await the wok. Quick-cook vegetables such as garlic, ginger, napa, chilies, and the white parts of green onions can go directly to the wok to stir-fry.
- Fried Rice: Place the wok over maximum heat and add 2 Tbl of fat. Wait until it gets hot and add the eggs if using, and mix until it no longer sticks and empty it back into the same bowl to add back to the rice at the end. Return the wok to max heat and let it get hot. Add 2 Tbl fat and follow immediately with protein. Stir fry until the meat is cooked through just a few minutes. Add your vegetables (except the tops of green onions) and stir-fry for a few seconds.Empty the rice and stir-fry for 1-2 minutes. Not too long, just to heat through. If the rice is too dry, add a splash of water around the rim. When rice is heated through, add the eggs and tops of green onions to mix before serving.