Pork Fried Rice

While Fried Rice is a popular snack in China, as a way to reheat leftover cooked rice, I think this pork fried rice recipe falls under the category of American-Chinese takeout. We normally only offer authentic Chinese home recipes, but occasionally, for very popular dishes, we make an exception. Pork fried rice happens to be one of my favorite comfort foods, so I am happy to share it with you.

Marinating the pork belly

Most pork fried rice recipes use a barbecued or roasted pork. If you have some leftover, this is a great ingredient to use. I do not often have time to roast or barbecue pork, and I love fried rice as a comfort food. So I came up with a shortcut to simulate the flavor of barbecued pork, using Shaoxing wine, dark soy sauce, brown sugar, and oyster sauce. These are the same ingredients used to make Shanghai style Hóngshāo ròu (red-braised pork belly), without the trouble of braising the pork. It’s very popular with my friends, but try it yourself and leave a comment to let us know what you think.

If you decide to braise the pork to make red-braised pork belly, you can use the leftovers from that and skip the steps in this recipe for browning the pork.

Cold, left over rice

Fried rice is served as a snack in China as a way to reheat leftover rice. To make fried rice, the rice has to be cold and sit overnight. This allows the rice to soak up all the moisture from cooking. You do not want hot, soft, sticky rice when making fried rice, or you will end up with a messy glop in the pan. After trying many ways to prepare rice, I finally gave up on the instructions printed on the bags of rice sold in the grocery store. I turned to stir-fry guru Grace Young, and learned her “Classic Rice” recipe works best. Jing uses a similar method for her Fujian Salty Rice.

The most important part of Young’s process is to rinse the rice until all starch is removed (the water is clear). Starchy rice will stick together, stick to the pan, and become mushy when cooking. The other significant difference is that you boil the rice until no water is visible and small craters form in the surface of the rice in the pan, then cover and simmer for 10 minutes. Most bag-side recipes have you bring the water to a boil, cover, and simmer for 15 to 20 minutes.

Pork Fried Rice

Glenn Emerson

While Fried Rice is a popular snack in China, as a way to reheat leftover cooked rice, I think this recipe falls under the category of American-Chinese takeout. We normally only offer authentic Chinese home recipes, but occasionally, for very popular dishes, we make an exception.

Pork Fried Rice in the US typically uses barbecued pork as the protein. This recipe simulates that flavor by using a marinade of dark soy sauce, brown sugar, oyster sauce, and Shaoxing wine. Marinate the pork while you prepare the other ingredients, or overnight in the refrigerator.

Before cooking the fried rice, first brown the pork over medium-low heat. Then set aside the pork and add it back to the dish as part of finishing.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine American-Chinese

Servings 4 servings

Calories 412 kcal

Equipment

• 1 wok or wide, deep skillet
• 1 sharp kitchen knife
• 1 spatula

Ingredients

  

1x2x3x

Main ingredients:

• 2 cups cooked white rice cooled overnight in the refrigerator
• 11 oz pork (300 to 350 grams)

Marinade for pork:

• 1 tsp dark soy sauce
• 2 tsps Shaoxing wine
• 1 tsp sugar, brown (substitute white sugar)
• 1 tsp oyster sauce

Accessory Ingredients:

• 4 eggs
• ¾ cup fresh bean sprouts (use 1/2 a can, if using canned sprouts)
• ¼ cup water chestnuts (sliced)
• ⅓ cup sliced bamboo shoots
• ½ red onion, medium (diced)
• 2-3 scallions
• peanut oil, soybean oil, canola oil, vegetable oil, or lard

Seasonings:

• salt (to taste)
• 1-2 tsp light soy sauce

Instructions

 

Preparation:

• Wash the pork belly.
  11 oz pork
  
• Cut the pork belly into bite sized pieces and place in a bowl.
  11 oz pork
  
• Add dark soy sauce, sugar, oyster sauce, and Shaoxing wine. Stir well to mix and coat evenly. Set aside.
  1 tsp dark soy sauce, 1 tsp sugar, brown, 1 tsp oyster sauce, 2 tsps Shaoxing wine
  
• Peel and wash the green onion and chop.
  2-3 scallions
  
• Dice the red onion. (Do not mince.)
  1/2 red onion, medium
  
• Slice the water chestnuts and bamboo shoots.
  1/3 cup sliced bamboo shoots, 1/4 cup water chestnuts
• Break the eggs into a bowl, and scramble until thoroughly mixed.
  4 eggs
  
• Place the cold rice in a bowl. Add a bit of salt, to taste, and using wet fingers, mix the salt into the rice and break up any clumps of rice.
  2 cups cooked white rice, salt (to taste)
  

Cooking:

• Heat the skillet or wok over high heat. When it is hot, add enough oil to just cover the bottom of the pan.
  peanut oil, soybean oil, canola oil, vegetable oil, or lard
  
• Pour the eggs into the pan. As they begin to firm up, use your spatula to push the eggs to the far side, and tilt the pan toward you so that the liquid portion of the egg runs back onto the surface of the pan. When the liquid egg has been exposed to the pan, use your spatula to flip the eggs and finish, then put the eggs on a plate and set aside.
  4 eggs
  
• Set the heat to medium-low, and add just enough oil to cover the bottom. Add the pork belly, stirring and turning occasionally to brown evenly. (Note: a cast-iron skillet, or carbon-steel wok, is best for this, as the pan cools quickly. If necessary, remove the pan from the heat to let it cool before adding the pork.)
  11 oz pork
  
• Remove the browned pork and place on a plate. Clean the pan, then place over high heat. When the pan is hot, add just enough oil to cover the surface.
• Add the red onion, and stir-fry until fragrant. Then add the bean sprouts, water chestnuts, and bamboo shoots. Cook until tender and the onions are slightly translucent. Remove the vegetables to a plate and set aside.
  3/4 cup fresh bean sprouts, 1/4 cup water chestnuts, 1/2 red onion, medium, 1/3 cup sliced bamboo shoots
  
• Return the pan to high heat. You want it hot for this step. When hot, add just enough oil to cover the bottom. Then add the rice.
  2 cups cooked white rice
• Stir the rice vigorously and turn constantly. The goal is to warm the rice evenly. If it begins to stick, add a small amount of oil around the edges of the pan, and continue stirring.
  
• When the rice begins to pop and sizzle, add soy sauce. Stir rapidly to combine.
  1-2 tsp light soy sauce
  
• Add the vegetables to the rice and stir-fry rapidly for a minute to combine.
  
• Add the cooked pork and stir-fry rapidly for 30 seconds to a minute to combine.
  
• Add the chopped scallions, stir-fry rapidly to combine.
  2-3 scallions
• Add the cooked eggs. Stir-fry rapidly to combine, and break up the egg into small, bite-sized pieces.
• Remove from heat, transfer to a serving bowl, and serve.
  

Notes

• Do not follow the instructions on the rice package for preparation. Use Grace Young’s recipe for “Classic Rice”. The directions on a package of rice call for one cup rice and two cups water. This will result in a starchy, wet, sticky rice that does not fry well.
• You are not trying to fry the rice into crispy kernels. The goal is to heat the rice evenly. This is done over high heat, with rapid stirring.
• Use as little oil as possible. Use just enough to keep food from sticking. Too much oil will yield a greasy dish.
• Brown the pork over medium-low heat. You do not want to sear the pork, just brown it evenly until thoroughly cooked.

Nutrition

Calories: 412kcalCarbohydrates: 31gProtein: 22gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 220mgSodium: 264mgPotassium: 420mgFiber: 2gSugar: 5gVitamin A: 309IUVitamin C: 6mgCalcium: 57mgIron: 2mg

Keyword bamboo shoots, bean sprouts, egg, fried rice, oyster sauce, pork belly, red onion, scallions, shaoxing wine, soy sauce, dark, soy sauce, light, sugar, brown, water chestnuts

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