Pork Fried Rice

By lorik

Ingredients

• COMBINE:
• 2 Tbsp. low-sodium soy sauce
• 1 Tbsp. rice vinegar
• 2 tsp. light brown sugar
• 1 tsp. chili garlic sauce or sambal oelek
• 4 1⁄2 tsp. toasted sesame oil, divided
• COOK:
• 1 egg, lightly beaten
• ADD:
• 1 smoked, cooked pork chop, such as Hormel, diced (about 1 cup)
• 1 cup sliced shiitake mushrooms, stems removed (3.5 oz.)
• STIR IN:
• 1 1⁄2 cups cold, cooked white rice
• 1 medium carrot, peeled and julienned (about 1/2 cup)
• 2 Tbsp. minced shallots
• 1 Tbsp. minced fresh garlic
• 1 Tbsp. minced fresh ginger
• ADD:
• 1 cup shredded green cabbage
• 1 ⁄3 cup frozen green peas, thawed
• Variation from Cooks Country (4 servings):
• 8 ounces boneless country-style pork ribs, cut into 1/2-inch pieces
• 4 teaspoons soy sauce
• 1 tablespoon packed brown sugar
• 1 teaspoon cornstarch
• 1/4 teaspoon baking soda
• 2 tablespoons oyster sauce
• 1 tablespoon dry sherry
• 1 tablespoon ketchup
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups long-grain white rice
• 3 tablespoons vegetable oil
• 2 large eggs, lightly beaten
• 6 scallions, white and green parts separated and sliced thin
• 2 garlic cloves, minced
• 1/4 cup frozen peas, thawed

Details

Servings 2
Cooking time 30mins
Adapted from cuisinerecipes.com

Preparation

Step 1

Combine soy sauce, vinegar, brown sugar, chili garlic sauce, and ½ tsp. oil in a small bowl.

Cook egg in 2 tsp. oil in a wok or large nonstick skillet over medium-high heat until just set, about 1 minute. Transfer egg to a plate; cut into ½-inch pieces.

Add pork and mushrooms to the wok and stir-fry in remaining 2 tsp. oil until mushrooms soften, about 3 minutes.

Stir in rice, carrot, shallots, garlic, and ginger and cook until heated through, about 2 minutes.

Add cabbage, peas, and soy sauce mixture and stir to coat; cook until liquid nearly evaporates. Stir in egg and serve.

Nutrition Information
Per serving: 547 cal; 25g total fat (7g sat); 149mg chol; 1830mg sodium; 54g carb; 5g fiber; 28g protein

Variation:
1. 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.

2. 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.

3. 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.

4. 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.

5. 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.