The truth is that Chinese restaurant fried rice is usually dry and uninspired. I like oriental food way too much to let that go without an alternative. Particularly, fried rice should be flavorful, chock full of meat and vegetables, making it a complete meal. I’ve made and studied Chinese food since 1985 and served it at least 200 times over the years. Doesn’t mean I’m good at it … see it this recipe works for you!
Pork Chop Fried Rice
Author: OldGuy
Recipe type: Entree
Cuisine: Chinese
Prep time:
Cook time:
Total time:
Ingredients
- ¾ Cup Rice Cooked According to Package Directions, Fluffed, Cooled, Covered and Refrigerated
- 3 Eggs Beaten with 1 Tablespoon Dry White Wine and Salt and Pepper to Taste
- ½ Medium Yellow Onion Chopped Finely
- ½ Medium Carrot Peeled and Cut into 2" x1/4" Sticks
- 1 Can Sliced Water Chestnuts, Drained, Slices Cut into 3 Pieces
- 2 Thin Pork Chops, Prepared and Cooked as Below
- ⅓ Cup Low Sodium Soy Sauce
- ½ Cup Canola Oil in All
- 3 Green Onions Diagonally Sliced into ¾" Pieces
Instructions
- Salt and pepper both sides of each pork chop and place in a bowl. Add 1 tablespoon dry white wine, 2 tablespoons soy sauce, ½ tablespoon sugar and a slice of fresh ginger root (if you don't have fresh ginger, skip it). Allow meat to marinate for 30 minutes, turning once at 15. Line a pan with foil, move the chops to the foil, pour the marinade over them and bake in a 325 oven until brown and the fat has been rendered (cooked away). Remove and allow to cool. Pick meat off the chop into small pieces and set aside.
- Using a wok if you have one or a large skillet otherwise, pour 3 tablespoons oil into your pan and place over high heat. When the oil is hot, scramble eggs and
- chop them into pea-sized pieces with your spatula. Remove to a small bowl.
- Add enough oil to the pan to a total of 2 tablespoons and heat over high heat until hot. Add the vegetables, lightly salt and pepper and stir fry until the onion starts to become transparent. Place a paper towel on a plate and pour the vegetables onto it.
- Replenish the oil to 3 tablespoons in your pan and heat over high heat until hot. Add the chilled rice all at once and use a spatula to stir fry it until it is hot. Add the vegetables to the rice and stir to combine. Add half of the soy sauce to the mix and stir. You want a medium brown color to the rice. Add more soy sauce to achieve that and taste for confirmation that a great flavor is present. If more soy sauce is needed add a little at a time, stir and taste.
- Add the pork pieces, the egg and sliced green onions and stir well. Taste and correct for salt. If you use regular soy sauce instead of low sodium, you are unlikely to need to add any salt once you have stir fried the vegetables.
Credits: Thanks to chutkibharpyar.blogspot.com for the fried rice picture. I eat mine before I remembered to photograph it!
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