I had made a pork roast two Sundays ago, with rice as a side dish. The two amigos were jonesing for fast food for the next couple of days, so I ended up throwing the leftover meat & rice into the freezer to deal with later. Pork Fried Rice has always stymied me- it just never tastes as good as a restaurant version when I cook it at home. I found this recipe, and this wasn't too bad. Still not as good as Tiki Buddha (insert your favorite Chinese restaurant name), but tasty and it used up those pesky leftovers:
Pork Fried Rice
SERVES 4
2-3 cups cooked rice, preferably refrigerated leftover(I used plain white rice cooked with chicken broth)
1 cup pork, cooked and diced (substitute cooked chicken if desired)
1/2 large onion, diced
1-1/2 cups broccoli slaw mix (prepackaged combination of shredded broccoli, carrots & cabbage)
2 TBSP soy sauce
2 TBSP hoisin sauce
1/2 tsp sesame oil
2 TBSP canola or peanut oil
In small bowl, combine soy sauce, hoisin sauce and sesame oil and set aside.
Heat canola oil in wok over med-high to high heat. Add onion and slaw mix and stir-fry 2-3 minutes or until onion starts to become translucent. Add pork, and stir-fry 2-3 minutes more. Add rice and stir-fry 3-4 minutes, until heated thru. Pour soy sauce mixture over rice and cook an additional 2-3 minutes. Serve.
Next time I'll try adding a small thumb size piece of fresh, minced ginger root to see if that lends that restaurant flavor.
3 comments:
Thanks for the recipe! I'll see you next Thursday. Our overnight group has grown to 6 people now and should be fun and a lot of work too.
I would use oyster sauce instead of hoisin and, if you can find it, dark soy in place of the regular soy. My dad took a Chinese cooking class and that's what his recipe says. But I know what you mean. When my dad cooked the eggs in the wok, it just made them taste different than they do in a regular old frying pan. You need some seasoned steel wok flavoring. Too bad they can't put that in a bottle.
YUMM...my mouth is watering!!!
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