Classic Pork Fried Rice
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
377 kcal
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Course
Main Course
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Cuisine
Chinese
Classic Pork Fried Rice
Description
This fried rice recipe starts with a flavorful sauce made by blending hot water, honey, sesame oil, Shaoxing wine (or dry sherry), soy sauce, dark soy sauce, and white pepper, prepared ahead for easy use. Cooked jasmine rice is fluffed to remove clumps before stir-frying in oil with diced onions until translucent. Chinese BBQ pork (char siu), cut into chunks, is added and cooked briefly with the rice.
Scrambled eggs and bean sprouts are incorporated during the stir-fry, ensuring a mix of textures with tender pork, soft eggs, crisp sprouts, and separate grains of rice. The prepared sauce mixture and salt are added last, coating the ingredients evenly. The rice is cooked until heated through and well combined, resulting in a balanced dish with savory, sweet, and umami notes typical of Chinese-style fried rice.
This fried rice works well as a standalone meal or a side dish, delivering a mix of protein and vegetables in each bite. Using pre-cooked rice that is slightly cooled or chilled helps prevent clumping and achieves a good fry texture.
Ingredients
- 1 tablespoon water hot
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 1 teaspoon Shaoxing wine (or dry cooking sherry)
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1/4 teaspoon white pepper
- 5 cups jasmine rice add 1 teaspoon oil to rice when cooking, cooked
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 onion diced, medium
- 1 pound Chinese BBQ pork (450g char siu cut into 1/2 inch chunks; click here for our char siu recipe!)
- 1 teaspoon salt
- 1/2 cup bean sprout
- 2 egg scrambled
- 2 scallions (chopped)
Instructions
- Start by combining the hot water, honey, sesame oil, shaoxing wine (if using), soy sauce, dark soy sauce, and white pepper in a small bowl. This is the sauce that you'll be adding to the rice, and it's much easier to have it combined and ready to go before you start cooking.
- Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). There shouldn't be any big clumps!
- With the wok over medium heat, add a tablespoon of oil and sauté the onions until translucent and then stir in the roast pork. Add the rice and mix well. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. If the rice was made fresh, then you just need to mix until everything is incorporated.
- Add the sauce mixture and salt and mix with a scooping motion until the rice is evenly coated with sauce. You will have to break up any remaining clumps of rice with the spatula as best as possible, but no need to be obsessive. The rice should be hot by this time.
- Toss in your mung bean sprouts, scrambled eggs, and scallions. Mix thoroughly for another minute or two and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 55g | 18% |
| Protein | 16g | 32% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 87mg | 29% |
| Sodium | 1086mg | 45% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 4.6mg | 5% |
| Calcium | 66mg | 7% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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