Pork Fried Rice
Pork fried rice remains a quintessential takeout favorite, cherished for its savory depth and comforting texture. This rendition stays true to the classic preparation, featuring Chinese BBQ roast pork, fragrant jasmine rice, and a rich umami-infused sauce, all expertly stir-fried to perfection.
Ingredients
- Jasmine Rice – Cooked and fluffed with a hint of oil to prevent clumping
- Chinese BBQ Pork Char Siu – Cut into small, bite-sized chunks for even distribution
- Eggs – Scrambled and incorporated for a velvety texture
- Onion – Finely diced lending a subtle sweetness to the dish
- Scallions – Chopped adding freshness and a mild onion bite
- Bean Sprouts – Contributing a light crisp contrast to the rich flavors
- Cooking Oil – Essential for sautéing and achieving a golden sear
- Salt – Enhancing the overall depth of flavor
- Sauce Mixture:
- Soy Sauce & Dark Soy Sauce – A combination that delivers both salinity and a rich caramelized undertone
- Shaoxing Wine or Dry Cooking Sherry – Introducing a subtle aromatic complexity
- Sesame Oil – Imparting a distinctive nuttiness
- Honey – Balancing the savory elements with a hint of sweetness
- Hot Water – Allowing for a seamless blend of ingredients
- White Pepper – Providing a gentle warmth and depth
Instructions
- In a small bowl, prepare the sauce by whisking together hot water, honey, sesame oil, Shaoxing wine (if using), soy sauce, dark soy sauce, and white pepper. Having the sauce pre-mixed ensures a smooth cooking process.
- Fluff the cooked jasmine rice using a fork or clean hands to separate any clumps. If needed, lightly dampen hands with cold water to prevent sticking. Properly loosened rice helps achieve an ideal texture when stir-fried.
- Heat a tablespoon of oil in a wok over medium heat. Add the diced onions and sauté until softened and translucent. Introduce the chopped Chinese BBQ pork, stirring to combine. Next, incorporate the rice, ensuring even distribution of ingredients. If the rice is chilled, stir-fry for approximately five minutes to thoroughly warm it; if freshly cooked, simply mix until integrated.
- Pour the pre-prepared sauce over the rice, along with salt. Using a scooping motion, stir to evenly coat the grains. Break apart any remaining clumps, ensuring that the sauce is fully absorbed and the rice is heated through.
- Add the bean sprouts, scrambled eggs, and chopped scallions. Stir-fry for an additional one to two minutes, ensuring all elements are well combined. Once everything is heated through, serve immediately.