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Chef Ming Tsai's Pork Fried Rice

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Rate this recipe 4.4/5 (7 Votes)
Chef Ming Tsai's Pork Fried Rice 1 Picture

Ingredients

  • House Steamed Rice:
  • 4 tablespoons canola oil
  • 3 eggs
  • 2 tablespoons finely chopped garlic
  • 1 bunch thinly sliced scallions, white and green parts reserved separately
  • 1 recipe Traditional Pork and Ginger Dumplings filling
  • 5 cups cold cooked house steamed rice
  • 2 tablespoons soy sauce
  • 1/2 teaspoon white pepper
  • salt, if needed
  • 1 1/2 cups of brown rice
  • 1 1/2 cups of white rice
  • Traditional Pork and Ginger Dumpling Filling:
  • 1 cup of cabbage, shredded
  • 1 pound of ground pork
  • 1/4 cup of ginger, minced
  • 1 1/2 teaspoons of sesame oil
  • 1/2 cup of scallions, white and green parts, sliced 1/8-inch thick
  • Kosher salt and pepper to taste

Details

Preparation

Step 1

Heat a wok or large nonstick skillet over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil shimmers, add the eggs, which will puff up. Allow to set, about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify "Scramble" the eggs with chopsticks or a fork , allow it to set, about 5 seconds, and slide onto a dish layered with paper towels (enough to absorb the excess oil from the pan). Set aside.

Add the remaining 1 tablespoons of the oil to the wok and swirl to coat the pan. When the oil shimmers, add the garlic and white parts of the scallion and stir-fry until soft, about 2 minutes. Add the Traditional Pork and Ginger Dumpling filling and stir-fry until pork is cooked through, about 3 - 4 minutes. Remove pork mixture from wok and set aside in a dish.

Using the same wok, add 1 tablespoon oil to coat the pan. Add the rice and toss thoroughly until heated through. Add soy sauce, pepper, and add back the pork mixture and reserved eggs. Toss, mixing thoroughly. Correct the seasonings, add the salt if necessary, transfer to a platter, and garnish with the scallion greens. Serve immediately.

House Steamed Rice (50/50 Brown and White Rice)

Rinse brown rice and let soak in fresh cold water to cover for about 1 hour.

In the meantime, rinse the white rice by filling a bowl with water and stirring by hand. Drain and repeat until the water in the bowl is clear

Add both the brown and the white rice to a saucepan. Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger.

Cover and boil over high heat for 10 minutes.

Reduce the heat to medium and simmer for 30 minutes. Turn off the heat and let the rice stand, covered, to plump, 20 minutes. Stir gently and serve.

Traditional Pork and Ginger Dumpling Filling:

Place cabbage in a strainer over a bowl. Salt cabbage and let rest for about 30 minutes; rinse and finely chop. Fill a large bowl with ice. Set a medium bowl into the ice-filled bowl. In the smaller bowl combine cabbage, pork, ginger and sesame oil and mix to combine. Fold in scallions. Season with salt and pepper. In a small saute pan or in a microwave, cook a small amount of the filling to check for seasoning. Adjust seasoning if necessary.

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