Go Asian With This Classic Quick And Easy Pork Fried Rice Dishmaincourse
- Prep time:
- 15 mins
- Cook time:
- 10 mins
- Suitable for:
- Meat Eaters
- Provided by:
- The Woks Of Life
Pork Fried Rice doesn't sound much at first pass, but if it's cooked properly it's a truly awesome dish. You can use this recipe as a side dish or as the 'main even'!
Pork fried rice is probably one of the most popular take-out dishes out there, as well as a classic Chinese dish (anything with rice and pork is likely to be a winner with a Chinese audience).
You can make your own roast pork, or if you have a good Chinese market or restaurant near you that sells BBQ pork, definitely consider buying it instead. Asian groceries with a hot bar usually make a fresh batch of the stuff every day.
- 1 tbsp hot water
- 1 tsp Haughton Honey
- 1 tsp sesame oil
- 1 tsp Shaoxing rice wine
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1/4 tsp ground white pepper
- 5 cups cooked Jasmine rice (add 1 tsp groundnut oil to rice when cooking)
- 1 tbsp groundnut oil
- 1 medium onion, diced
- 1lb Chinese BBQ pork (cha sui) cut in to 1cm chunks
- 1/2 tsp salt
- 2 eggs, scrambled
- 1/2 cup bean sprouts
- 2 spring onions, finely chopped
- 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 a 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 eggs, bean sprouts, and spring onions. Mix thoroughly for another minute or two and then serve
Notes for the cook: if you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15% ~ 1 teaspoon = 5ml and 1 tablespoon = 15ml ~ some ingredients are measured in cups and some equivalents are; 150g, 6oz (1/2 cup) = 120ml, 4fl oz