The Best Pork Fried Rice

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Calories 416, total fat 32 G., saturated fats 5 G., proteins 15 G., carbohydrates 18 G., fiber 2 G., cholesterol 148 mg, sodium 1416 mg, sugar 11 G.

This recipe was inspired by Cantonese-style BBQ pork fried rice, which has a sweet, slightly smoky flavor. The pork strips are marinated in a savory sauce with a touch of honey. Set some of this sauce aside for serving. It's important to cook everything over high heat to ensure quick searing and even browning. Instead of stirring with a spoon, consider shaking the pan vigorously. It's more effective. If you're new to this technique, this recipe is a great opportunity to practice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cup soy sauce
1/4 cup hoisin sauce
1/4 cup Shaoxing wine
2 tablespoons of honey
2 tbsp. l. sesame oil
4 cloves garlic, finely grated
220 g of boneless pork shoulder steaks, 1 cm thick.
8 tablespoons of vegetable oil
Half a medium onion, finely chopped
2 cups tightly packed snow peas, thinly sliced lengthwise
1 cup bean sprouts
4 large eggs, beaten
4 cups of boiled cooled rice, preferably jasmine (from 2 cups of raw)
2 green onions, thinly sliced
1/3 cup torn Thai basil leaves

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: rice, eggs, bean sprouts, green onions, basil, sugar snap peas, pork shoulder, pork, hoisin sauce, sesame oil, honey

Cooking the dish according to the recipe:

In a medium bowl, combine the soy sauce, hoisin, Shaoxing wine, honey, sesame oil, and garlic until smooth. Set aside 0.5 cups of the soy marinade for the rice.
Cut the pork into 2-inch-long, 0.5-cm-thick strips and toss in the soy marinade, coating thoroughly. Let sit uncovered at room temperature for 30 minutes to allow the marinade to soak in. Strain through a sieve, discard the marinade, and return the pork to the bowl.

In a large nonstick skillet or wok, heat 2 tablespoons of vegetable oil over high heat until the oil begins to shimmer and smoke. Cook the pork, stirring frequently, until browned, about 2 minutes. Transfer to a large bowl.
In the same skillet, heat 1 tablespoon of vegetable oil over high heat. Cook the onion, stirring frequently, until soft and translucent, about 2 minutes. Add 1/3 cup of the remaining marinade and cook, stirring occasionally, until the liquid has almost completely evaporated, 1-2 minutes. Transfer the onion to a large bowl.
In the same skillet, heat 2 tablespoons of vegetable oil over high heat. Cook the peas and bean sprouts, stirring frequently, until bright green but lightly browned in spots, about 2 minutes. Transfer to a large bowl.
In the same skillet, heat 1 tablespoon of vegetable oil over high heat. Add the beaten eggs and stir vigorously for 10 seconds, no more. Transfer to a large bowl and break the egg into 2 cm pieces.
In the same skillet, heat the remaining 2 tablespoons of vegetable oil over high heat. Add the rice, spreading it into an even layer and breaking up any clumps, and cook for 1 minute. Then stir vigorously, breaking up any clumps, until the grains are dry, separated, and lightly browned, about 3 minutes.
Add the pork, vegetables, and egg to the rice and stir vigorously to distribute the ingredients evenly. If needed, season with the remaining soy marinade, adding 1 tablespoon at a time and mixing well.
Sprinkle fried rice with green onions and basil before serving.

Note

We recommend using pork shoulder steaks because they are more tender and juicier than regular loin steaks, but if you can't find them, buy pork loin.