BBQ PORK FRIED RICE
Provided by Guy Fieri
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Pork: In medium bowl, add soy and oyster sauce, ginger and garlic, and sesame oil. Add pork and let marinate for 1 hour in the refrigerator.
- Heat grill to medium-high, and grill pork on both sides until done. Heat remaining marinade to 165 degrees F and use to baste meat as it cooks. When meat is almost cooked through, glaze both sides with sweet and sour sauce and let finish cooking while sauce caramelizes on meat. Remove from grill, allow to stand for 10 minutes, and cut into 1/2-inch pieces.
- Rice: While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke. Add ginger, as well as all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan.
- Once entire mixture is thoroughly combined, pour beaten eggs over rice and vegetables, and toss again rapidly until all egg is cooked. Add the soy sauce, oyster sauce, and sesame oil. Mix thoroughly and then add pork.
- Garnish with green onions and sesame seeds. Serve immediately.
BARBECUED PORK FRIED RICE
Another way to use Chinese barbecued pork. This makes fried rice as good as any restaurant's and you don't have to leave home for it! It's easy to embellish on this combination--you can add some thawed frozen green peas, bean sprouts or sauté some diced carrots briefly before adding the eggs and onions. Original recipe is from Dorothy Huang, a local chef and cookbook author.
Provided by Leslie in Texas
Categories Pork
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs lightly.
- Heat the oil in a wok over high heat.
- Add the green onions and eggs, and stir for 10 to 20 seconds.
- Add rice and the diced pork; stir briskly for 2 minutes.
- Season with salt and soy sauce; mix well and serve.
Nutrition Facts : Calories 659.7, Fat 13.6, SaturatedFat 2.3, Cholesterol 105.8, Sodium 580.3, Carbohydrate 117.3, Fiber 2.4, Sugar 0.5, Protein 13.5
THE BEST PORK FRIED RICE
We were inspired by the Cantonese-style BBQ pork fried rice for its sweet and slightly smoky flavor. The pork strips are marinated in a savory sauce with a hint of honey, with extra sauce for seasoning the whole dish. It's important to cook the components on high heat to get a quick sear and even browning. Tossing the food in the skillet is quicker and more efficient than stirring with a spoon. If you don't know how, this recipe is an excellent one to practice with.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Whisk together the soy sauce, hoisin, Shaoxing wine, honey, sesame oil and garlic in a medium bowl until combined. Reserve 1/2 cup of the soy marinade for the rice.
- Cut the pork into 2-inch strips about 1/4-inch thick and toss in the soy marinade until completely coated. Let sit uncovered at room temperature for 30 minutes to let the marinade penetrate. Drain through a mesh strainer, discard the marinade and return the pork to the bowl.
- Heat 2 tablespoons of the vegetable oil in a large nonstick skillet or wok over high heat until the oil shimmers and tiny wisps of smoke are visible. Cook the pork, tossing often, until browned but not charred, about 2 minutes. Transfer to a large bowl.
- Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Cook the onions, tossing often, until translucent and just tender, about 2 minutes. Add 1/3 cup of the reserved marinade and cook, stirring occasionally, until the liquid has almost completely evaporated, 1 to 2 minutes. Transfer the onions to the large bowl.
- Heat 2 tablespoons of the vegetable oil in the same skillet over high heat. Cook the snow peas and bean sprouts, tossing often, until bright green but lightly browned in spots, about 2 minutes. Transfer to the large bowl.
- Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Add the beaten eggs and stir vigorously for 10 seconds (no, really, 10 seconds). Transfer to the large bowl and break the egg up into 1-inch pieces.
- Heat the remaining 2 tablespoons vegetable oil in the same skillet over high heat. Add the rice, patting it down into an even layer and breaking up any clumps, and let sit undisturbed for 1 minute to fry. Then vigorously toss, breaking up any clumps, until the grains dry out, separate and start to crisp and lightly brown, about 3 minutes.
- Add the pork, vegetables and egg to the rice and vigorously toss (or stir) until completely combined and the ingredients are evenly distributed into the rice. Season with the remaining soy marinade if necessary, adding 1 tablespoon at a time and tossing well to combine.
- Top the fried rice with the scallions and basil before serving.
BBQ PORK FRIED RICE
Make and share this BBQ Pork Fried Rice recipe from Food.com.
Provided by chef 998002
Categories Healthy
Time 10m
Yield 6 plates, 6 serving(s)
Number Of Ingredients 21
Steps:
- Pork: In medium bowl, add soy and oyster sauce, ginger and garlic, and sesame oil. Add pork and let marinate for 1 hour in the refrigerator.
- Heat grill to medium-high, and grill pork on both sides until done. Heat remaining marinade to 165 degrees F and use to baste meat as it cooks. When meat is almost cooked through, glaze both sides with sweet and sour sauce and let finish cooking while sauce caramelizes on meat. Remove from grill, allow to stand for 10 minutes, and cut into 1/2-inch pieces.
- Rice: While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke. Add ginger, as well as all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan.
- Once entire mixture is thoroughly combined, pour beaten eggs over rice and vegetables, and toss again rapidly until all egg is cooked. Add the soy sauce, oyster sauce, and sesame oil. Mix thoroughly and then add pork.
QUICK PORK FRIED RICE
Making use of leftover pork and cooked rice, this delicious take on takeout comes together faster than you can order the No. 5 on the value menu. -Judy Lammers, Columbia, Missouri
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Set aside., In the same skillet, combine the rice, pork, peas, soy sauce and garlic powder; heat through. Meanwhile, chop egg into small pieces; add to skillet. Remove from the heat; stir in lettuce and onions. Serve immediately.
Nutrition Facts : Calories 366 calories, Fat 8g fat (3g saturated fat), Cholesterol 149mg cholesterol, Sodium 869mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 2g fiber), Protein 24g protein.
QUICK PORK FRIED RICE
A few leftovers and bits from the fridge turn into a great dinner in less than 45 minutes! If I have a leftover grilled pork chop or the tail of a roast, I freeze it until I have enough for this dish. You can also use chicken and substitute some of the veggies for bits you are cleaning up from the fridge. Serve with sweet Thai chili sauce on the side.
Provided by Carrie Elizabeth
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until the juice has evaporated, and the mushrooms are browned, about 15 minutes. Set mushrooms aside.
- Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute; add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in red bell pepper and cooked mushrooms just until combined.
- Stir in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 48.8 g, Cholesterol 30.1 mg, Fat 12.8 g, Fiber 1.9 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 202.1 mg, Sugar 2 g
BARBECUED PORK FRIED RICE
Categories Garlic Pork Rice Side Stir-Fry Spring Soy Sauce Sugar Snap Pea Gourmet Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 main-course servings
Number Of Ingredients 18
Steps:
- Make barbecued pork loin:
- Preheat oven to 350°F.
- Trim any fat from pork and pat pork dry. In a bowl stir together remaining barbecued pork loin ingredients. Add pork to barbecue sauce, turning it to coat.
- In a small baking pan lined with foil roast pork 25 minutes, or until a meat thermometer inserted at least 2 inches into pork registers 155°F. Cool pork completely. Pork may be roasted 2 days ahead and chilled in a sealable plastic bag.
- Cut pork into 1/4-inch-thick slices and cut slices into 1/2-inch squares. Cut leeks crosswise into thin slices and in a bowl soak in water to cover, separating slices into rings and agitating occasionally to dislodge any grit, 5 minutes. Lift leeks from water and drain in a colander. Trim snow peas and halve diagonally.
- Make seasoning liquid:
- In a small bowl stir together seasoning liquid ingredients.
- Spread rice in a shallow baking pan and separate grains with a fork.
- In a deep 12-inch heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and stir-fry leeks and gingerroot 1 1/2 minutes, or until leeks begin to soften. Add snow peas and toss to coat. Add rice wine or sake and stir-fry until snow peas are crisp-tender. Add rice and pork and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.
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PORK FRIED RICE AND CHINESE BARBECUED PORK - CHEF DENNIS
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- Combine the honey, sesame oil, hot water, rice wine, low sodium soy sauce, dark soy sauce, and pepper in a small bowl. This is the sauce that will be added to the rice and should be made before you start cooking.
- Cook your rice per instructions on the bag. Fluff the cooked rice with a fork or with your hands There shouldn't be any big clumps!
BBQ PORK FRIED RICE - AN EASY FRIED RICE RECIPE - …
From mantitlement.com
- Take the dry rub and cover the pork tenderloin on all sides. Put the pork on a baking sheet and cook for 15 minutes. After 15 minutes, pull the pork out of the oven and cover the top with the BBQ sauce. Place back in the oven and cook for another 7-8 minutes.
- While the pork is cooking you can start the rice. Heat up one tablespoon of the vegetable oil over medium-high heat in a wok or a heavy bottomed non-stick pan.
PORK FRIED RICE RECIPE - TAKASHI YAGIHASHI | FOOD & WINE
From foodandwine.com
- Heat a very large skillet. Add the shortening and let melt. Add the diced pork and stir-fry over high heat for 1 minute. Add the peas, shiitakes, carrot and bok choy and stir-fry until tender. Add the eggs and scramble just until set.
- Stir in the cooked rice, scallions, soy sauce mixture and pepper and stir-fry until the rice is hot. Remove from the heat and season with salt. Spoon the fried rice into bowls, top with the sliced pork and pickled ginger and serve.
EASY TAKEOUT-STYLE PORK FRIED RICE RECIPE - EASY RECIPES
From allwaysdelicious.com
- Heat 1 tablespoon of the cooking oil and 1 teaspoon of the sesame oil in a large skillet over medium-high heat. Add the eggs and cook, stirring with a spatula, until set. Transfer the eggs from the pan to a large bowl and chop up into small pieces.
- Add 1 tablespoon of the cooking oil and 1 teaspoon of sesame oil to the pan and then add the garlic, ginger, and carrots. Cook, stirring occasionally, until the carrots are tender, about 5 minutes. Transfer the carrots to the bowl with the eggs.
- Add the meat to the skillet and cook, stirring occasionally, until nicely seared. If you are using precooked char siu or other cooked meat, this step will take just 2 or 3 minutes. You can also cook raw pork (ground or sliced) during this step. Remove the meat from the pan, transferring it to the bowl with the eggs and carrots.
CLASSIC PORK FRIED RICE - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
- Heat a wok or skillet on high heat. Add vegetable oil and onion and carrots cook 2-3 minutes add garlic and cook another minute. Push all the veggies to one side and add the whisked egg on the other side. Using a spatula move the eggs around just until cooked. Mix them in with the veggies.
- Add in the pork and mix. Add in the cold rice and sauce mix until combined. Cook about 5-6 minutes stirring every minute or so.
MARCUS SAMUELSSON'S PORK RIB FRIED RICE RECIPE
From today.com
- 1. In a small bowl, combine the soy sauce, sesame oil, mirin, rice vinegar, hoisin and gochujang until well combined.
- 2. In a large nonstick skillet or wok, heat 1 tablespoon vegetable oil over medium heat. Season eggs with kosher salt, to taste. Once the oil is hot, add in the eggs. Cook, folding and stirring constantly, until fully scrambled. Break into small pieces with a spatula and transfer to a small plate.
- 3. Wipe out the skillet or wok and heat over medium-high heat. Add the remainder of the vegetable oil, followed by the red onion, ginger and garlic. Cook for 2 minutes.
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#15-minutes-or-less #time-to-make #course #preparation #healthy #main-dish #dietary #low-saturated-fat #low-in-something
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