PrintDoes anyone know how to make pork fried rice?
My husband is trying to make pork fried rice and is only making a mess. A local restaurant that closed made one he loved and he is trying to copy it. It only had: rice, pork, water chestnuts, bean sprouts and spices in it. If you have any secrets to making this please help. My kitchen can't take much more.
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8 Comments:
Here are my search results on Epicurious.com. There are many from which to choose.
Some hints...You have to use boiled, cold rice. Preferably from a Chinese Restaurant (like when it's left over because no one touches it, instead opting for the lo mein or dumplings).
The pan has to be very very hot at times. The high heat is part of what develops its flavor.
chiff0nade at 10:11AM on 01/16/08
i would think that soy sauce or oyster sauce w/ some cooking oil would be the key to finishing this dish up..and i do agree that the pan s/b very hot at all times
trb1148 at 4:41PM on 01/16/08
chiff0nade is right on with his hints.I suggest you roast your pork after several hours of bathing in an Asian marinade (soy,hoisen,5 spice powder,etc.).Also, as you toss the final fry, add a dash of seseme oil,1/2 t. garlic, 1 t. sugar or MSG, and a dash or two of soy sauce.
You mention only two veggies. I am sure you would enjoy the many others that you find in most fried rice recipes. To wit:
finely chopped scallions, bamboo shoots, mushrooms.Add peas,broccoli floretts, baby leaf spinich, shredded carrots, cooked and shredded egg... on and on.... You will think you are in Canton!!! :- )
joturtle at 5:39PM on 01/16/08
The one thing I know about fried rice is that you have to start with day old rice. Freshly made rice is too wet, I think, and doesn't end up frying up the way you expect it to.
DaveFaris at 10:08AM on 01/17/08
I'm Chinese and I agree with most of the above comments.
- definitely start with day-old rice
- marinate the pork beforehand, overnight if possible
- get your pan/wok extremely hot before adding oil (use an oil with a high smoking point), let that get hot too before adding ingredients
- if you're not roasting your pork, fry it first and remove from pan
- next go your aromatic ingredients (garlic, ginger, hot peppers) for a flash fry before the veggies
- when veggies are softened (wouldn't be long for sprouts), add rice
- make up a sauce: could include soy sauce, broth (useful if your rice is starting to get really dry), oyster sauce, fish sauce and spices (5 spice powder, curry powder, etc)
- add to the pan along with the cooked pork
good luck!
Michelle_of_Montreal at 10:48AM on 01/17/08
I always add toasted sesame oil when I make it at home.
Kerosena at 1:22PM on 01/17/08
chiff0nade is right on with his hints.
Um...I'm female. Carry on.
chiff0nade at 4:38PM on 01/17/08
I always begin with 4 strips of bacon in an iron skillet. Bacon's crumbled on top at the end. Next, I saute onions in the bacon grease, then fresh snow peas, then the day old rice, soy sauce. When quite hot, dump in a handful of peeled shrimp and cook just till pink. Stir in the beaten egg, turn into a bowl, sprinkle the crumbled bacon on top.
MM
Joe Maron at 9:42PM on 01/17/08