Simple Pork Fried Rice
By Matthew FairmanPublished on April 18, 2017
Time
1¼ hours
Yield
Serves 4
Ingredients
Before You Begin
The stir-fry ingredients can be prepped while your rice cooks, but be sure to have all the ingredients ready and close by before step 3 so you’re equipped for fast cooking. We preferred the slightly higher fat content and heartiness of country-style pork ribs, but pork blade chops can be substituted with similar results (be sure to account for the weight of the bone when purchasing, though).
Instructions
- Combine pork, 2 teaspoons soy sauce, sugar, cornstarch, and baking soda in bowl. Let pork mixture sit for at least 15 minutes, or cover and refrigerate for up to 1 hour. In separate bowl, combine oyster sauce, sherry, ketchup, salt, pepper, and remaining 2 teaspoons soy sauce; set aside.
- Meanwhile, bring 3 quarts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just cooked through and tender, about 12 minutes. Drain rice in fine-mesh strainer or colander.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add pork in single layer and cook, without stirring, until browned, about 2 minutes. Stir pork and continue to cook, stirring frequently, until dark brown on all sides, about 3 minutes longer. Transfer to clean bowl.
- Heat 1 tablespoon oil in now-empty skillet over high heat until shimmering. Add eggs and stir with rubber spatula until set but still wet, about 15 seconds. Push eggs to 1 side of skillet. Add remaining 1 tablespoon oil, scallion whites, and garlic to empty side and cook until fragrant, about 15 seconds.
- Add rice and stir to break up clumps and any large egg curds. Cook until rice begins to sizzle and pop loudly, about 3 minutes. Stir in peas, oyster sauce mixture, pork, and scallion greens and cook, stirring constantly, until thoroughly combined, about 2 minutes. Serve.
Time
1¼ hoursYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Fried rice is typically made with leftover cooked rice, but we wanted to create a fried rice recipe using freshly cooked rice. To develop a work-around, we used the pasta method to make the rice—cooking it in lots of boiling water washes off excess starch that could cause clumping. Opting for boneless country-style pork ribs and adding a mixture of soy sauce, oyster sauce, and ketchup gave our fried rice a complex, meaty punch.
Before You Begin
The stir-fry ingredients can be prepped while your rice cooks, but be sure to have all the ingredients ready and close by before step 3 so you’re equipped for fast cooking. We preferred the slightly higher fat content and heartiness of country-style pork ribs, but pork blade chops can be substituted with similar results (be sure to account for the weight of the bone when purchasing, though).
Instructions
- Combine pork, 2 teaspoons soy sauce, sugar, cornstarch, and baking soda in bowl. Let pork mixture sit for at least 15 minutes, or cover and refrigerate for up to 1 hour. In separate bowl, combine oyster sauce, sherry, ketchup, salt, pepper, and remaining 2 teaspoons soy sauce; set aside.
- Meanwhile, bring 3 quarts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just cooked through and tender, about 12 minutes. Drain rice in fine-mesh strainer or colander.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add pork in single layer and cook, without stirring, until browned, about 2 minutes. Stir pork and continue to cook, stirring frequently, until dark brown on all sides, about 3 minutes longer. Transfer to clean bowl.
- Heat 1 tablespoon oil in now-empty skillet over high heat until shimmering. Add eggs and stir with rubber spatula until set but still wet, about 15 seconds. Push eggs to 1 side of skillet. Add remaining 1 tablespoon oil, scallion whites, and garlic to empty side and cook until fragrant, about 15 seconds.
- Add rice and stir to break up clumps and any large egg curds. Cook until rice begins to sizzle and pop loudly, about 3 minutes. Stir in peas, oyster sauce mixture, pork, and scallion greens and cook, stirring constantly, until thoroughly combined, about 2 minutes. Serve.
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