Monday, June 18, 2012

Pork Fried Rice

This was my FIRST attempt at fried rice. There are more post to come. This recipe is damn good, especially if you have everything in your pantry (as I just about did!) I made this so dang long ago that I cant even remember what I paired it with which I am embarrassed about. Don't worry I have it on my Facebook where I upload pictures to torture The Tortured Teenager and such but you get the point. This recipe is stored on Martha Stewart's site but it is a Mad Hungry recipe.

Pork Fried Rice
Mad Hungry Blog
recipe adapted from Mad Hungry


12 ounce pork tenderloin, cut into 1/2-inch dice
2 tablespoons hoisin sauce
1 tablespoon honey
3 tablespoons soy sauce
3/4 teaspoon Chinese five-spice powder (I didnt have so I left out)
2 tablespoons peanut oil (I used canola)
1/2 large white onion, finely chopped (1 cup)
4 cloves garlic, minced (2 tablespoons)
1 medium carrot, finely diced (1/2 cup)
3 cups cooked white rice
4 large eggs, lightly beaten
5 ounces frozen peas, thawed
3 scallions, thinly sliced on the bias
1 teaspoon sesame oil











Day old rice is best. I dont have day old rice so I made rice this morning and put in the fridge.
Items you will need
Start chopping veggies. If I had it to do over I would buy frozen carrots
I dont mind chopping onion so much
In a medium bowl, combine pork, hoisin, honey, soy sauce, and five-spice powder.
This recipe was prefect for tonight because I only had two pork chops
Chop up the meat trimming of the fat (I dont mind the fat so much but The Ballplayer does)
Marinate for 15 minutes.
Heat a wok (or pan if you are like me and do not have one) over high heat. When wok smokes, add oil.
I am getting my eggs ready anticipating that this could go quickly
When oil shimmers, add onion and garlic and cook, stirring, for 30 seconds.
Strain pork, reserving marinade, and cook, stirring, until browned, 2-3 minutes.


Create well in center of wok, pour in eggs, and scramble.


Add carrots and rice to wok with reserved marinade and cook, stirring constantly, until rice absorbs liquid, about 2 minutes. Except I forgot the carrots

So I put the carrots into a micro save bowl and heat for a minute
And added to the pan
Add peas , scallions, (which I didnt have) and sesame oil to wok and stir until incorporated. Remove from heat and serve immediately. I sprinkled some sesame seeds which her recipe did not call for but my local restaurant uses.

DINNER

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