the best pork fried rice
(1 rating)
My husband John made this dish and it is by far the best pork fried rice he has ever made! Much better than mine! LOL The secret is the smoked pulled pork used in the recipe. We live in Tennessee and we had some pulled pork left over from Buddy's BBQ (without the BBQ sauce, which is packaged separately.) Even if you don't have a Buddy's near you, get some SMOKED pulled pork and it will be great! Oh, and you just might want to make a double batch. It is that good!
(1 rating)
yield
4 -6
method
Stove Top
Ingredients For the best pork fried rice
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1 tspcoconut oil (or peanut oil)
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2 Tbspbutter, separated
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2eggs, beaten
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1/4 cgreen onions, chopped
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1/4 cgreen and/or red peppers, chopped (optional)
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2 crice (jasmine rice works well)
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4 cwater **
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1/2 cpork, cooked & smoked ***
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1/4 csoy sauce
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1/2 cpeas, frozen (optional)
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1 tspturmeric, ground
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1 tspsesame seeds
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1/2 tsptruffle dust (optional)
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1/2 tspmustard seed
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1/2 tspgarlic, minced or 1/4 tsp garlic powder
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2 stalkgreen onion, finely chopped (for garnish)
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1/2 tsptoasted (dark) sesame oil
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1/2 tsphoisin sauce, or oyster sauce (optional)
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1 canbean sprouts, drained & dried thoroughly in paper towels
How To Make the best pork fried rice
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1** for extra flavor, substitute 1-2 cups chicken broth for the water.
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2*** BBQ’d pork is wonderful; shrimp or chicken is optional but equally good. Generally you can use meat leftover from a previous meal.
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3Using the coconut oil, toast dry rice in a small or medium skillet. As it begins to get aromatic, add the turmeric, sesame seeds, truffle dust (if desired) & mustard.
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4Continue to toast, being careful not to burn either the rice or the seeds.
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5When the rice is nearing done, add the garlic
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6When rice & spices are toasted, remove & add to the water in a rice cooker or saucepan.
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7Gently boil rice covered, according to package directions. Don’t aggressively boil the rice. It may take a couple more minutes, but the rice will be better for it.
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8Remove rice & allow to cool in the refrigerator for a few hours (this can be shortened by using the freezer for 30 minutes, then put in the fridge)
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9Heat wok on medium-high. Add bean sprouts to the dry wok. Stir to both dry them out & heat them through. You must be sure to thoroughly heat the sprouts to kill any fungus. Try not to give them color, but heat through. Remove from the wok.
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10Melt 1 Tbsp butter in the wok. Scramble eggs in butter, breaking up the cooked eggs into small pieces. Set aside.
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11Melt remaining butter in the wok. Sauté onions and/or peppers for 3 minutes until they begin to get tender.
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12Add meat along with Hoisin or Oyster sauce. Stir to warm through.
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13Combine the rice & bean sprouts with the onions & meat. Stir to warm through.
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14Stir in soy sauce until color of rice is uniform. Stir in peas, followed by the scrambled eggs. Heat until all is warmed through.
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15Dress with toasted sesame oil, stirring until fragrant. Garnish with green onions & serve!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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