Pork Fried Rice is usually a dish we make with leftovers from a pork loin (or tenderloin) dinner. Here, we changed things up a tad by trying this restaurant-quality version from The Woks of Life. The rendition, in contrast to our typical Pork Fried Rice uses only half the amount of eggs, two versus four.
The intended pork meat is supposed to be Chinese BBQ pork (char siu). Char siu originally comes from Cantonese cuisine, and it means “fork roasted”, which is a nod to the traditional cooking method of skewering seasoned pork with long forks, and placing them in an oven or over a fire. It is known for its vibrant red exterior.
If you’ve never had Char Siu before, it’s one of the most tender and juicy balances of savory, sweet pork you might ever have. It’s got umami from various ingredients (like fermented bean curd, hoisin, oyster sauce), a bit of zest from wines, and sweetness from brown sugar and honey. Five spice powder, a popular Chinese ingredient, ties it all together with a distinctive blend of spices. It’s absolutely delicious.
Alas, we did not have any Char Siu, but plan to either make some or buy it at our local Asian foodmart for the next go-around.
Classic Pork Fried Rice
Ingredients
- 1 Tbsp. hot water
- 1 tsp. honey
- 1 tsp. sesame oil
- 1 tsp. Shaoxing wine (or dry cooking sherry)
- 1 Tbsp. soy sauce
- 1 tsp. dark soy sauce
- 1/4 tsp. white pepper
- 5 cups cooked Jasmine rice, (add 1 tsp. oil to rice when cooking)
- 1 Tbsp. oil
- 1 medium onion, diced
- 1 Lb. Chinese BBQ pork (char siu), cut into 1/2 inch chunks
- 1 tsp. salt
- 1/2 cup bean sprouts
- 2 eggs, scrambled
- 2 scallions, sliced
Directions
- Start by combining the hot water, honey, sesame oil, shaoxing wine (if using), soy sauce, dark soy sauce, and white pepper in a small bowl. This is the sauce that you’ll be adding to the rice, and it’s much easier to have it combined and ready to go before you start cooking.
- Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). There shouldn’t be any big clumps!
- With the wok over medium heat, add a tablespoon of oil and sauté the onions until translucent and then stir in the roast pork. Add the rice and mix well. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. If the rice was made fresh, then you just need to mix until everything is incorporated.
- Add the sauce mixture and salt and mix with a scooping motion until the rice is evenly coated with sauce. You will have to break up any remaining clumps of rice with the spatula as best as possible, but no need to be obsessive. The rice should be hot by this time.
- Toss in your mung bean sprouts, scrambled eggs, and scallions. Mix thoroughly for another minute or two and serve!
Recipe compliments of Bill from The Woks of Life