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Salted Pork Fried Rice recipe

Salted Pork Fried Rice recipe



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A colourful and delicious Chinese stir-fry dish. It's a great way of making use of leftover rice.

1 person made this

IngredientsServes: 2

  • 1 tablespoon vegetable oil
  • 1/2 yellow pepper, finely chopped
  • 1 stick Chinese celery, leaves discarded and chopped into 1cm pieces
  • 1 1/2 teaspoons salt
  • 400g cold cooked rice, grains separated
  • 100g cooked Chinese preserved salted pork, finely diced
  • monosodium glutamate (MSG) to taste

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Heat the oil in a wok over high heat until hot. Add the peppers and celery and stir-fry until soft.
  2. Add the salt and rice and stir for about 1 minute. Turn the heat down to medium, add the pork and stir well.
  3. Stir-fry the pork until the fat from the pork is rendered. Season with MSG and transfer to a serving dish.

Ingredients

Monosodium glutamate, Chinese celery and preserved salted meat can be purchase in Chinese/Oriental speciality shops.

If Chinese celery is unavailable, use ordinary celery.

If preserved salted meat is unavailable, use streaky bacon.

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Pork fried rice recipe

This easy Pork Fried Rice recipes is perfect for a busy weeknight dinner. Keep it simple with just peas and carrots you have on hand!

easy pork fried rice recipe , asian-inspired hawaiian dish that is bright with flavor and easy to make!

How to make pork fried rice recipe !

You just need easy ingredients: a couple eggs, a little soy sauce, chopped green onions, diced pork tenderloin, little bit of oil and salt and cooked rice. I like the white rice with this recipe a little better. This is great for using leftover rice sitting in your fridge that you don’t know what to do with.

Pour about a 1/2 tablespoon oil in wok (or pan) and add diced pork tenderloin. Cook for a few minutes until browned.

Take out the cooked pork and place in a bowl on the side. Pour a little more oil in the wok and cook your beaten eggs. When done, pour into bowl with the cooked pork.

Heat one tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the minced carrots and cook until tender.
Add the minced garlic and ginger. Stir fry for one minute.

Next, add a tablespoon more oil and pour in your rice. If you cooked it just for this recipe, you won’t need to heat very long. If your rice has been sitting in the fridge, you’ll need to break it up and heat through.

Best pork fried rice recipe

Now add in the green onions and cook for a minute or two. Pour in soy sauce, pork and scrambled eggs. Stir to combine and add the salt.


Warm a large sauté pan over medium heat with the sesame oil. Once the oil is hot, add in the diced pork and cook to warm through. Add in the ginger, garlic and white part of the scallions and cook until aromatic and lightly golden brown.

Next, add in the beaten eggs and cook until scrambled and set. Using a wooden spoon or a rubber spatula, break up the scrambled egg, then add in the frozen peas to warm.

Toss in the cooked rice and cook until hot. Finish with soy sauce and rice wine vinegar and serve. Garnish with the sliced green part of the scallions.


  • 4 cups basmati rice
  • 8 cups water
  • ¼ cup reduced-sodium soy sauce
  • 1 tablespoon chili garlic sauce
  • 1 ½ teaspoons hoisin sauce
  • 2 tablespoons peanut oil, divided
  • 1 pound pork shoulder, cut into 1/4-inch cubes
  • 1 large egg, lightly beaten
  • 1 ½ cups chopped red bell pepper
  • 1 cup frozen shelled edamame
  • ⅔ cup thinly sliced green onions

Bring water and rice to a boil in a large pot. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Meanwhile, combine soy sauce, chili garlic sauce, and hoisin in a bowl.

Heat a wok or large skillet over high heat. Add 1 tablespoon peanut oil swirl to coat. Add pork in a single layer cook, without stirring, for 2 minutes. Stir-fry until pork is no longer pink in the center and juices run clear, about 4 minutes. Transfer pork to soy sauce mixture toss to coat.

Pour egg into the pan cook, without stirring, until set, about 45 seconds. Cut egg into bite-sized pieces.

Add remaining 1 tablespoon oil to pan swirl to coat. Add bell pepper, edamame, and 1/2 cup green onions stir-fry 1 minute. Add cooked rice stir-fry 2 minutes. Add pork and soy sauce mixture cook, stirring constantly, until heated through, about 1 minute. Top rice with egg and remaining green onions.


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I made this recipe almost as is and found it wonderful. I loved it and it made great left overs for the next day. I used good quality pork neck steaks. Other than in some of the reviews, I found the result to be very delicate. No overpowering tastes. At fist I wondered if it was bland, but realized that the opposite was true - while there were no "overpowering" or strong tastes, everything tasted really in balance. I used around 480g of meat, which may have made it slightly more delicate as compared to 400g as in the recipe. Will make regularly.

I found this recipe too sweet. I only used half the sugar but I think the hoisin was too much.

As a celiac, I substituted gluten-free soy sauce, g0-f hoisin, apple cider vinegar. I had grilled pork shoulder steaks left over, as well as white rice. This tastes like proper Chinese food, which I have not had in decades due to being strictly gluten-free. Will absolutely make this time and time again, thank you!

I had 3 baked pork chops left from Thanksgiving. I did not want to end up throwing them away and I found this recipe and loved it. Ended going to the grocery store to get the extra ingredients and came home and made it. AWESOME

Great recipe. I did not have malt vinegar so I used rice wine vinegar. l will cook it again.

Well worth the effort. We have made this several times and have added snow peas or green peas to it.

I forgot to mention that I didn't have malt vinegar. I used apple cider vinegar, which was a good substitute in this recipe.

This is a good recipe. I followed it as written except I added only 1/4 cup of scallions and a little less vegetable oil. Since I was able to control the oil and quality of ingredients, such as using a good cut of pork, it tasted much better than any fried rice I've had in a Chinese restaurant. I was hesitant to add the sugar because I thought it would be too sweet. The sugar actually blended well with the other ingredients and gave the rice only a hint of sweetness. I put the leftovers in the refrigerator after dinner. The next morning most of the leftovers were gone. I take that as a sign my husband and/or kids really liked it. I'll make this recipe again, but probably add more vegetables and something like hot sauce for spice.

Great recipe. Used mushrooms instead of beans, held off on the sugar too. Don't see why that was needed. Trying adding some garlic chili sauce sauce for kick. Best part? Makes brown rice palatable.

I love this recipe and have made it several times. so for me it's a keeper! I tweeked the recipe a bit to suit my taste preference. From the original recipe I adjusted to the following amounts: Some times I add either small bits of broccoli tops or frozen peas. I use Chinese BBQ Pork, instead of pork fillets (next time I'll try making my own Chinese BBQ pork, recipe from this website as another reviewer suggested). This go round I only had 8 oz of BBQ Chinese Pork, and cut into strips it seems to be plenty. 1 tsp powdered ginger (since I didn't have fresh ginger at home) & then added it to the sauce instead. I like fresh better, but sometimes you just have to work with what you've got on hand! 2 tsp sugar 3 Tbls hoisen 3 Tbls light soy 1 1/2 Tbls cider vinegar (since I didn't have malt vinegar) 1/2 tsp sesame oil (good quality, aromatic. important as not all sesame oils are created equal) 4 cups of day old long grain rice 15 oz can of baby corn, drained and cut into 1/4" thin round slices 8 oz can of sliced water chestnuts, drained & chopped into slivers

Made this tonight with ingredients in the same amounts prescribed in the recipe and felt it was underseasoned. Next time I would increase the liquid amounts by 1/2 again. Otherwise a good, authentic-tasting recipe which I would make again.

I made this tonight and it was very good! I followed the recipe exactly. I do think I would like to add some garlic and perhaps some soaked shitake mushrooms. I used brown rice that I made earlier in the day, and it was really great.

Made this for dinner tonight.I used this recipe as a guide but made some modifications. I added minced garlic with the ginger. I also added shredded carrots and peas and omitted the red onion. I made the jasmine rice early in the day and put it in the fridge for several hours before making the fried rice. As with all stir fry dishes cooking goes fast so you need to have everything ready to go. My family loved this dish and it was so satisfying to see them go back for seconds. Definitely will make again but will reduce the amount of the hoisin. I did add some heat in the form of chili garlic sauce and used rice wine vinegar because that's what I had on hand. I was suspicious of the statements saying it tasted just like take out but I have to agree that it was very close and very very good!

Very good and was easy to make

I used half the oil, omitted the egg & pork (to make it vegan), and added carrots, garlic, and peas. It was delicious. Oh, and I used brown rice. It came together super fast, once i had all the veggies diced (thanks to my mandoline), and voila! Dinner. It's very tasty, and next time I'm going to add salted roasted cashews (it needed a tad more salt) and some fried tofu.

Delicious, quick weeknight dinner. I used leftover grilled pork tenderloin, cut into matchstick pieces, and added them after the sauces. Unfortunately I was out of hoisin, so I substituted a little sherry, garlic, minced prune & rice vinegar. It was rather addictive, and we ate every bite!

I love this recipe and have made it many times. I add bean sprouts, mushrooms, water chestnuts and any green that I have. I stir fry each one separately and add later with the rice. Its a whole meal in itself!

Very nice, used a 1lb port tenderloin. Needs more heat, used Sriracha when plated. Also needs some more veggies to make a complete 'meal'.

This is so yum and easy to make, too. The hardest part is cutting up the pork. It looks like it's from the chinese restaurant but it's not as greasy. We added snow peas and a little extra pork tenderloin. I can't wait to make this again with more vegetables and brown rice.

I had a pork tenderloin left over from the previous nights dinner, and so I used that to make this dish. OMG Superb. Asian always has a lot of indgredients, but WOW, I'm making this from now to eternity. This beat out the previous nights dinner by a landslide. Use the EXACT ingredients and you'll be happpy.

Excellent! Made without pork and substituted diced veggies, carrots, celery, pea pods, sprouts, peppers and frozen peas. Added minced garlic with the ginger, and decreased veg. oil. Stirred in raw eggs at end to cook. Made rice in chicken broth, Taste was a but too sweet so next time will do 1/2 hoisin and 1/2 oyster sauce and decrease sugar. Could use either the pork, or chicken, beef or shrimp!

I didn't have a wok, so used a large frying pan with good results. I made with brown rice and added fresh pineapple and peas. I agree with the reviews that it probably didn't need 1/3 cup oil, when I try it again I will cut it down.

Great classic flavor combos. Used a long rack of pre-rubbed ribs (250-4hr) instead of fillets and subbed basmati rice for a lighter texture. Some sriracha perked it up nicely. Excellent day-after of course!

I made this last night and my family loved it. I followed the recipe fairly closely with the exception of omitting the malt vinegar and substituting cider vinegar. I added bean sprouts at the end which gave it a nice crunch. The next time I make it, I would use different rice (used Uncle Ben's long grain white). It was a little softer than I would have liked (even undercooked). Iɽ also add more veggies to make it into a full meal.

Oh and I forgot to mention I have never been able to duplicate the fried rice you get at the local take out. until now. I don't know what the secret ingredient is but it's definitely in this recipe. This recipe is a keeper


Ginger Garlic Pork Fried Rice Recipe

Transform leftovers into a tasty pork fried rice. Combine pork, rice, and veggies with a ginger garlic sauce for a dish that will satisfy your craving for takeout.

Fried rice is a great recipe to have on hand to re-purpose leftovers, so they don’t go to waste. This pork fried rice recipe combines leftover pork, rice, and vegetables with a tasty ginger garlic sauce for a dish that will satisfy your craving for takeout.

This pork fried rice recipe is very easy and adaptable.

All you need is some cooked rice, leftover cooked meat, any type of vegetables you happen to have on hand, plus a few basic pantry items.

Fried rice is almost never the same dish twice in this household because it is made with leftovers from the fridge or freezer. When I make rice, I usually make way more than we will need for one meal. If you need to make rice for this recipe, let the rice cool before adding so it stays fluffy. Even better, make the rice the day before and chill overnight in the refrigerator. This helps prevent the rice from sticking and getting too soft when making the fried rice.

This is a basic recipe. Feel free to use your favorite vegetables, pre-cooked, fresh or frozen. You can swap out the pork for chicken, beef, or shrimp. Or even skip the meat altogether and add more vegetables for a meatless version. This is a fast and easy recipe that works well as a side dish or main meal.


What you’ll need to Make Thai-Style Pork Fried Rice

Before we get to the recipe, a few words on the ingredients. I’ve made this dish with jasmine rice and regular long-grain white rice — both work well. While most fried rice recipes call for cold rice (so that the rice doesn’t stick together when fried), it doesn’t make much difference in this recipe, so feel free to make the rice ahead of time or at the last minute — whatever is most convenient for you.

To flavor the rice, I use a combination of fish sauce and oyster sauce. Fish sauce is a salty, savory condiment often used in East Asian cuisine. It adds a rich umami flavor to sauces, marinades, and salad dressings. Oyster sauce is a thick, dark brown condiment made primarily from oyster extracts. Despite its name, oyster sauce doesn’t taste strongly of oysters rather, it has a salty, savory, slightly sweet flavor. You can find both sauces in the Asian section of most supermarkets.


Easy Pork Fried Rice Recipe

Pork fried rice is the perfect mid-week dinner and this pork fried rice recipe is perfect for those nights when you don’t feel like doing takeout. Our easy pork fried rice recipe uses soft-boiled eggs instead of scrambling them into the rice – though either method is totally fine, I just didn’t want scrambled eggs tonight.

For this recipe, I would recommend tossing the pork tenderloin in the freezer as you prepare the rest of the veggies and sauce so that it’s firmer and easier to dice.

Grade

Time to Make: About 30 minutes

Ingredients for Easy Pork Fried Rice Recipe

3 tablespoons butter, divided

2 teaspoons sesame oil, optional

Method

Prepare Ingredients

Place the pork tenderloin in the freezer. Bring the rice and 1 tablespoon butter to a boil in 2 cups of water. Add a dash of salt and then reduce heat to very low, cover, and simmer for 15 minutes. Remove from heat and transfer to a bowl. Immediately rinse out the saucepan and fill with water and set on the stove.

Peel the carrots and trim and discard the ends. Small-dice the carrots. Peel the onion and small-dice.

Prepare Sauce

Peel and mince the garlic. Trim and rinse the scallions and then mince. In a bowl, combine the soy sauce, sesame oil, chili oil, minced scallions, and minced garlic. Whisk to combine and then stir in the sesame seeds. Set aside.

Prepare The Tenderloin

Remove the tenderloin from the freezer and cut into very small pieces and transfer to a bowl. Heat the remaining 2 tablespoons butter in a large skillet over medium high. Once melted and frothy add the pork and season with salt and pepper. Cook, stirring often, for 5 minutes. Turn the heat to high and continue cooking for 4-5 minutes or until the pork begins to turn dark brown. Leaving the heat on, use a spoon to remove the pork and transfer to a bowl.

Fry the Vegetables

If the skillet seems dry, add a teaspoon of sesame oil. Add the diced onion and carrots and cook, stirring frequently, for about 5-7 minutes. Once the carrots and onions are beginning to soften and char, add the frozen peas. Cook for about 5 more minutes or until all the vegetables are softened and beginning to char. Do not overcook. Use a spoon to transfer the vegetables to the bowl with the cooked pork.

Prepare the Soft-Boiled Eggs

While the vegetables are cooking, bring the saucepan of water to a boil. Add the eggs and cover the pan with a lid and cook for exactly 6 minutes. After the timer goes off, use a slotted spoon to transfer the eggs to a small bowl and run cold water over them for 1-2 minutes before peeling. Cut the eggs in half and season with salt. Set aside.

Finish the Rice

If the skillet seems dry, add another teaspoon of sesame oil. Add the rice and spread it into an even layer and cook for 2-3 minutes until beginning to crisp up on the bottom. Stir in the pork and vegetables and toss to combine. Add the sauce and scrape up any browned bits stuck to the bottom of the skillet. Toss to combine and cook for 2-3 minutes more. Remove from heat.

To Serve

Spoon the rice into bowls and arrange an egg on each dish. Sprinkle with a bit of sesame seeds and serve with sriracha, if desired. Enjoy!


INSTRUCTIONS

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Comment

I made this dish for dinner last night and will definitely make it again. The ingredients seem to be very flexible so that I'll be able to use whatever I have on hand and know that we'll like it! It was also very simple to make. I used rotisserie chicken (because I had some frozen), onion, frozen brocolli and bell pepper. I took the suggestion to add a bit of sesame oil and ginger. We used a combination of brown and white rice. I can't wait to have leftovers for lunch tomorrow.

My family enjoys this recipe and it is easy to adapt for what you have on hand. This week I had leftover brown jasmine rice and just a bit of leftover pork roast so I added scambled egg to the dish for a little more protein. I used two cloves of fresh garlic (instead of the powder), fresh ginger, 3/4 tsp sesame oil (add at the end) and a mix of fresh and frozen veggies. I sautéd the fresh carrot and onion a bit before adding the frozen veggies.


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