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Chinese Pork Fried Rice

Pork and rice stir fried with onion, carrot, eggs, and Asian seasonings.
Chinese Pork Fried Rice

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Servings: 4
Recipe by: Frankie

Ingredients

THE RICE:
1 1/2 cups uncooked jasmine rice
2 1/4 cups water
THE PORK:
2 TBSP raw honey
1 TBSP soy sauce
1 tsp rice vinegar
1/2 tsp garlic powder
1 pound boneless pork shoulder, cut into 1/4-inch pieces
THE STIR-FRY:
1 TBSP soy sauce
1 tsp sesame oil
1 tsp cooking sherry
1 TBSP peanut oil
1 medium carrot, diced
1 medium yellow onion, diced
2 large eggs, beaten
3 green onions, thinly sliced
salt & pepper


Directions

THE RICE:
1. Stir together the rice and water in a medium-size saucepan and bring to a boil over medium-high heat. Place a lid on the pan and reduce the heat to low. Simmer over low heat, without removing the lid, for 10 minutes.

2. Turn off the heat and let the rice sit, without removing the lid, for 15 more minutes.

3. Take the lid off the pan and fluff the rice with a fork. Set rice aside to cool to room temperature then place the rice in a covered container and refrigerate for 6 hours.


THE PORK:
1. Mix together the honey, soy sauce, vinegar, and garlic powder in a bowl. Add the cut pork to the bowl and stir to combine. Cover the bowl and refrigerate for 6 hours.

2. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

3. Take the pork out of the fridge and spread it out on the lined baking sheet. Bake in the preheated oven for 20 minutes then flip the pork pieces over and bake for 20 more minutes.

4 Take the pork out of the oven. Transfer the pork to a paper towel lined plate and set aside.


THE STIR-FRY:

1. In a small bowl make a sauce by mixing together the soy sauce, sesame oil, and sherry. Set the sauce aside.

2. Heat the peanut oil in a wok over high heat. Add the carrot and onion to the pan and cook, stirring often, until vegetables soften, about 3 minutes.

3. Add the rice to the pan and cook while breaking up any clumps of rice as best as you can for about 2 minutes. Stir in the cooked pork and the sauce, stir to combine and cook for 2 minutes. Scrape everything to one side of the wok and pour the beaten eggs in the empty side of the wok. Scramble the eggs until cooked through then break up into small pieces and stir everything together.

4. Stir in the green onion and cook while stirring for about 1 more minute. Take off the heat and season with salt & pepper to taste.


Notes/Tips

Place the pork shoulder in the freezer for a little while and partially freeze it, it will be easier to cut into small pieces.



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Chinese Pork Fried Rice


Got some tips or comments for this recipe?


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Could use a little more flavor
Try doubling the marinade to give it some more flavor






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