Classic Pork Fried Rice
Although my family sometimes eat rice, we still fall in love with fried rice. Simple egg fried rice, vegetable fried rice, chicken fried rice, beef fried rice, bacon fried rice, sausage fried rice and pork fried rice are tried by us. This post, however, I’m glad to share classic pork fried rice recommended by a Chinese friend. I’ve made it for lunch and dinner many times, and it still got my family hooked. Yummy!
This classic pork fried rice is loaded with Chinese BBQ pork (Char Siu), cooked Jasmine rice, scrambled eggs, chopped scallions, diced onion, bean sprouts, sesame oil, Shaoxing wine, soy sauce, dark soy sauce and spices, honey, salt and pepper (to taste). It looks quite impressive but is WAY easier to make than you think. The detailed instructions is given below. All you need to do is to follow them.
If you are a fan of Chinese food or fried rice, you should give this pork fried rice at least once. Ready to serve in just 25 minutes, it’s a great choice for quick-prep lunch and busy weekday’s dinner. It works well with my family, and yours? Let’s check it out!
Classic Pork Fried RiceCourse: Dinner, LunchCuisine: ChineseDifficulty: Easy
This classic pork fried rice is loaded with Chinese BBQ pork (Char Siu), cooked Jasmine rice, scrambled eggs, chopped scallions, diced onion, bean sprouts, sesame oil, Shaoxing wine, soy sauce, dark soy sauce and spices, honey, salt and pepper (to taste).
1 pound Chinese BBQ pork (450g Char Siu) cut into 1/2 inch chunks
5 cups cooked Jasmine rice
2 eggs, scrambled
2 scallions, chopped
1 teaspoon sesame oil
1 teaspoon Shaoxing wine (or dry cooking sherry)
1 tablespoon soy sauce
1 teaspoon dark soy sauce
1 medium onion, diced
1/2 cup bean sprouts
1 teaspoon honey
1/4 teaspoon white pepper
1 tablespoon oil
1 teaspoon salt
1 tablespoon hot water
- Gather water, honey, sesame oil, shaoxing wine (if using), soy sauce, dark soy sauce, and white pepper in a small bowl. Whisk well to combine.
- Take cooked rice and fluff it with a fork or with your hands.
- Heat a tablespoon of oil in a wok over medium heat. Add onions and sauté onions until translucent.
- Stir in roast pork. Add rice and mix well. Stir and cook until warmed up, about 5 minutes.
- Stir in sauce mixture and salt. Mix with a wooden spoon until rice is evenly coated with sauce; breaking up any clumps with a spatula.
- Toss in mung bean sprouts, scrambled eggs, and scallions. Mix thoroughly for another minute or two.
- Turn off heat. Garnish with parsley or cucumber, if desired.
- Serve immediately!