PORK FRIED RICE
This is my revised version of another pork fried rice recipe. I often substitute chicken for pork, and it doesn't change anything. I have used both basmati rice and long-grain rice which gives the dish only a slight flavor difference. I have also added celery in the past with good outcomes. Enjoy.
Provided by Olies
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.
- Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.
Nutrition Facts : Calories 556.6 calories, Carbohydrate 80.7 g, Cholesterol 136.6 mg, Fat 13.3 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 6.2 g, Sodium 814.9 mg, Sugar 2.7 g
PORK FRIED RICE
Discounting kitchen staples that you should already have on hand (rice, onion, ground ginger, sugar, soy sauce, garlic, salt, pepper, oil, red pepper flakes), this should run you about $7 for the whole pot. Be sure the rice is COLD when you start - and expect your pot will need some scrubbing. Adapted from the Eat For Eight Bucks column by Robin Bellinger at Serious Eats. http://bit.ly/aNtL47
Provided by DrGaellon
Categories Long Grain Rice
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Toss the pork, onion, ginger, sugar, 2 T soy sauce, 1 T minced garlic, salt, pepper and fish sauce in a bowl. Cover and refrigerate over night.
- Preheat oven to 375°F Spread the pork in a roasting pan or rimmed baking sheet. Roast 45-60 minutes, stirring occasionally, until pork is brown and crispy on all sides. Transfer pork to a paper-towel-lined plate and let drain.
- Roughly chop the cooked bok choy. When cooled, chop the pork into smaller pieces, about 1/2". Prepare the remaining mis en place by laying out all the ingredients - once you start the next step, there is no time to pause.
- Place a Dutch oven or large, deep skillet over high heat for about 1 minute. Add the oil. When the oil is shimmering but not smoking, add the scallion, red pepper flake, and remaining 1 tsp minced garlic; stir until garlic is fragrant, 30-60 seconds.
- Reduce heat to medium-high and add rice; stir to break up large clumps. Cook one minute, then add pork and bok choy; stir frequently for 2-3 minutes.
- Push the rice to the sides of the pan, opening up a space in the center where you can see the bare pan. Pour the eggs into this well and scramble them. When they are cooked through to your taste, quickly stir the scrambled eggs in to the rice to combine. Turn off the heat, add the remaining 2 tbsp soy sauce, stir well and serve. (Garnish with sliced scallion if desired.).
Nutrition Facts : Calories 797.6, Fat 40, SaturatedFat 11.9, Cholesterol 218, Sodium 1219.8, Carbohydrate 63.1, Fiber 2.3, Sugar 5.6, Protein 43.5
CRISPY HAWAIIAN FRIED RICE
Provided by Jeff Mauro, host of Sandwich King
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the ham, barbecue spice and scallion whites. Saute for 2 to 3 minutes.
- Lower the heat to medium. Toss the rice with the remaining 2 tablespoons oil in a medium bowl. Add to the skillet and quickly stir so the ham and scallions get evenly distributed in the rice. Cook without stirring for 5 minutes so the bottom gets crispy.
- Combine the hoisin, soy, chile sauce and ginger in a small bowl and whisk together. Add the sauce to the skillet along with the peas and pineapple. Stir gently to combine, retaining the crispy bottom. Serve immediately topped with the fried egg, french-fried onions, sesame seeds and scallion greens.
CRISPY PORK FRIED RICE
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1/2 tablespoon of the peanut oil in a large skillet over medium-high heat. Add eggs and tilt pan to coat the surface. Cook eggs in an even layer until cooked through, flipping halfway through cooking (about 2 minutes per side). Remove eggs, dice into small pieces and set aside.
- To the same pan, heat remaining peanut oil. Add onion, garlic and ginger and cook 2 minutes. Add diced pork and cook 3 minutes, until golden brown. Add rice, soy sauce and sesame oil and cook 2 minutes to heat through. Season, to taste, with salt and black pepper. Remove from heat and stir in cilantro.
- Transfer to a serving plate and top with chopped eggs.
CHINESE-STYLE PORK FILLET WITH FRIED RICE
A low-fat family favourite with tender pork that's simple to make, a great mid-week meal
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Mix the pork medallions with the soy sauce and five-spice; leave to marinate for 5 mins. Heat a large non-stick pan, then fry the pork for 2-3 mins on each side until cooked through. Pour in 150ml boiling water with the honey and bubble for 2 mins. Mix the cornflour with a little water, stir into the sauce and cook until it thickens and is glossy.
- Meanwhile, make the fried rice. Pour the egg into a non-stick frying pan to make an omelette, cooking for 2 mins on each side. Remove, roll up, and cut into thin strips. Add the rice to the pan with the peas and stir-fry for 3-5 mins until piping hot, then gently stir through the omelette with the spring onions and seasoning and cook for 1 min. Serve with the pork and a dash more soy sauce.
Nutrition Facts : Calories 319 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.53 milligram of sodium
FRIED RICE SPICE
This is a go to for convenience. It's a lot like the fried rice mix packets you can buy at the supermarket.
Provided by Kana K.
Categories Low Cholesterol
Time 5m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients well.
- Store in a sealed container.
Nutrition Facts : Calories 8.2, Sodium 194.9, Carbohydrate 1.9, Fiber 0.2, Sugar 0.4, Protein 0.3
TONKATSU (JAPANESE-STYLE CRISPY FRIED PORK CUTLETS)
Recipe for popular Japanese-style fried pork. Serve plain with Japanese-style barbeque sauce or serve on top of curry, ramen, udon, and more!
Provided by otaku
Categories World Cuisine Recipes Asian Japanese
Time 24m
Yield 4
Number Of Ingredients 8
Steps:
- Place pork chops on a paper towel to absorb any excess moisture. Sprinkle with salt and pepper.
- Whisk egg and soy sauce together in a small bowl.
- Place flour on a small plate and panko in another. Dredge a pork chop in the flour, pressing it in using your fingertips to cover all crevices along the surface. Turn to evenly coat all sides.
- Dip the pork into the egg mixture, coating completely. Transfer immediately to the bowl of panko, pressing in to evenly coat. Repeat process with the second pork chop.
- Heat oil in a wide pan or wok on medium-high heat to 350 degrees F (175 degrees C). Lower a pork chop into the oil. Fry until bottom side is golden, 2 to 3 minutes. Turn; cook until other side turns golden and pork is slightly pink in the center, 2 to 3 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pick up the cutlet and hold it on its side for a few seconds to let the oil drip off. Drain on a paper towel. Repeat with the second pork chop.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 15.6 g, Cholesterol 62.1 mg, Fat 26 g, Fiber 0.3 g, Protein 10 g, SaturatedFat 4.2 g, Sodium 420.8 mg, Sugar 0.1 g
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