Pork Fried Rice

Take-out fried rice can be a hit or miss. This flavorful homemade Pork Fried Rice is loaded with an abundance of pork and eggs. It satisfies every time!

Have you ever been as underwhelmed with your take-out fried rice as I have? Have you had one that may have looked so tasty that you couldn’t wait to dig in, but your excitement turned into disappointment when it tasted bland and did not meet your expectations? Or perhaps it had good flavor, but it simply had too much rice and not enough of the good stuff, like pork, bean sprouts, and eggs. (I have been known to add eggs to my take-out once it arrives home!)

I can make my own and feed twice as many people for the same price as takeout. The best part is that I can add as much of the good stuff as I want!  

Do I have to use day-old rice?

Although day-old rice is preferred, you can still make homemade fried rice even if you didn’t plan ahead. Fresh-cooked rice is undesirable because it has moisture and might make your fried rice sticky and mushy. However, the answer is no. You don’t have to use day-old rice if you know how to prepare fresh-cooked rice correctly.

I discovered a foolproof way to make rice that can be used immediately for fried rice. My secret: I boil the rice in a generous amount of water, just like pasta. Then, I strain it in a fine mesh sieve under cold running water. This method yields fluffy rice with a slight chew that can be substituted for cold, day-old rice.

If you want your rice to be REALLY dry, line a baking sheet with a couple of layers of paper towels, then top it with parchment paper. Spread the rice over the parchment paper as thinly as possible. Let it sit for 30 minutes in the fridge or 60 minutes at room temperature to dry out.

Homemade roasted red pork tenderloin:

This fried rice is very flavorful, thanks in part to roasted red pork tenderloin. I marinate the pork in Seasoning Mix for Roasted Red Pork by Dragonfly (this stuff is good!) for at least a couple of hours and then roast. With the presence of cinnamon and star anise in the seasoning mix, the pork has a wonderful punch of flavor and gives you a taste of the Orient. If you want to plan ahead, make two tenderloins. Slice one up and freeze it so the pork is ready for the next time you want to make fried rice! Just a little forethought goes a long way.

Secret ingredient—molasses:

This Pork Fried Rice also contains a secret ingredient—molasses. I got the idea from my neighbor, who knew of a restaurant that puts it in their rice. It makes perfect sense…I already utilize molasses as a secret ingredient in one of my other dishes (that is another recipe for another time). The molasses adds color, and its slight sweetness balances the saltiness of the soy sauce in the fried rice. Clever! 

I assure you, this fried rice is loaded with pork and eggs. It’s substantial enough to be a main dish. The next time you have a hankering for some, make it yourself. You will get a whole lot more than a container of bland, overpriced rice!

Recommended supplies:

These are products I use, or on my wishlist, or are highly rated. (Amazon affiliate links)

• If you need to cook rice, this 3-quart stainless steel saucepan is perfect. I like that it has a glass top.
• If you can’t find Seasoning Mix for Roast Red Pork, it’s also available online.
• A wok, a large saute pan, or an electric skillet are all suitable for cooking fried rice. I often use this electric skillet, especially when I’m making a large batch.
• Medium skillet for cooking eggs. This is a nonstick granite coating and is PFOA-free.
• A quarter-size baking sheet pan is used to cook the pork.

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Pork Fried Rice

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:Chinese Courses:Main Dish, Sides Recipe Keys: C Carbohydrate P Protein

Difficulty:BeginnerPrep time: 15 minutesCook time: 50 minutesRest time:2 hours Total time:3 hours 5 minutesServings:4 Servings

Description

Take-out fried rice can be a hit or miss. This flavorful homemade Pork Fried Rice is loaded with lots of pork and eggs. It satisfies every time.

Ingredients

• 1 lb. pork tenderlion 
• 1 pack (1 pkg. contains two 1.76 oz. packs) Dragonfly Seasoning Mix for Roast Red Pork
• 1/2 cup water
• 4 eggs 
• 3/4 tsp. salt, divided
• 1/2 tsp. black pepper, divided
• 1 tbsp. + 2 tsp. vegetable or peanut oil, divided
• 1/4 cup soy sauce
• 1 tbsp. molasses
• 2 tsp. sesame oil
• 1 1/2 cups chopped onion
• 1 tbsp. minced ginger
• 1 tbsp. minced garlic
• 8 oz. (about 3 cups) bean sprouts 
• 1 rounded cup chopped scallion
• 4 heaping cups day-old rice (fresh cooked alternative instructions Notes below) 

Instructions

To Make Pork:

1. Cut any silver skin off the pork. Using a small pointed knife, make numerous 1/2″ deep punctures in pork to maximize marinade absorption. cubes. Set aside
2. Place water and pork seasoning pack in a large zip-lock bag. Mix to dissolve granules. Add pork. Marinate in the refrigerator for at least hours.
3. Preheat oven to 375 degrees F.
4. Remove the pork and discard the marinade. Place it on a greased baking sheet and bake for about 30 minutes or until a thermometer reads 145-150 degrees F.  
5. Remove from oven and let rest for 10 minutes. Cut pork into 1/4″ to 1/2″ cubes and set aside.

To Cook Eggs:

6. Whisk eggs, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl.
7. Preheat a large skillet to medium. Add 2 teaspoons oil. Add eggs, cooking until the bottom is set. Turn over to cook the second side. Remove from heat and chop with a spatula to break into little pieces. Remove from skillet. Set aside.

To Make Sauce: 

8. Whisk soy sauce, molasses, and sesame oil in a small bowl until well blended. Set aside.

Assembling Rice:

9. Preheat a wok or skillet on medium heat with 1 tablespoon oil. Add onion, ginger, and garlic, and cook for about 1 minute. Add bean sprouts, scallion, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, for 2 minutes.
10. Next, add pork. Sauté one minute. Add rice, breaking up any lumps, then add sauce. Cook, stirring frequently, until hot.
11. Makes 4 main course servings or 6 sides.

Notes:

• Rest time is the time for the pork to marinate.
• To Make Rice (if not using day-old cooked rice):
• Fill a medium saucepan with water. Cover and bring to a boil. Stir in 1 1/3 cups uncooked rice and boil for 12 to 15 minutes. You want the rice to be al dente—with a slight chew. Mine is perfect at 12 minutes. Drain in a fine mesh sieve and run under cold water until the rice is no longer hot. Thoroughly shake off excess water. Optional: pat dry with layers of paper towels. Set aside.

Keywords:Pork Fried Rice, Fried Rice, Roast Pork, Pork and Eggs

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