Pork Fried Rice
Yes, you can order take-out, but this homemade version is so good!
Ingredients
- 12 ounces boneless, country-style pork ribs, cut into 1/2inch pieces
- 4 tsp soy sauce
- 1 tbsp packed brown sugar
- 1 tsp corn starch
- 1/4 tsp baking soda
- 2 tbsp oyster sauce
- 1 tbsp dry sherry
- 1 tbsp ketchup
- 1 tsp salt
- 1/4 tsp pepper
- 2 cups long-grain white rice
- 3 tbsp canola oil
- 2 eggs, beaten
- 6 green onion, white and green parts separated and sliced thin
- 2 cloves garlic, minced
- 1/2 cup frozen peas, thawed
Instructions
- In a medium bowl, combine pork, 2 teaspoons soy sauce, sugar, cornstarch and baking soda. Let mixture sit at room temperature while prepping other ingredients.
- In a small bowl, combine oyster sauce, sherry, ketchup, salt, pepper and remaining 2 teaspoons soy sauce; set aside.
- Meanwhile, bring 3 quarts water to boil over high heat. Add rice and cook, stirring occasionally until rice is cooked through and tender, about 12 minutes. Drain rice in fine-mesh strainer or colander.
- Heat 1 tablespoon oil in 12-inch non-stick skillet over high heat until smoking. Add pork in single layer and cook without stirring for 2 minutes. Stir pork and continue cooking for 2-3 more minutes until dark brown. Transfer to clean bowl.
- Heat 1 tablespoon oil in now empty skillet until shimmering. Add eggs and stir with rubber spatula until set, about 15 seconds. Push eggs to side of skillet and add remaining tablespoon of oil, green onion whites, and garlic to empty side. Cook 15 seconds.
- Add rice to skillet and stir to break up any large egg pieces. Cook 3 minutes. Stir in peas, oyster sauce mixture, pork and green onion tops, stirring constantly until thoroughly combined, about 2 minutes. Serve.
Notes
- Most fried rice recipes call for cooked, cold rice to avoid sticking. Preparing the rice like pasta eliminates much of the starch. so it won’t clump when stir-fried.