Pork Fried Rice

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Pork Fried Rice

I could have sworn that I’ve posted this recipe before, but I’ve searched through my archives and I can’t find it. Maybe I composed it in my head, but then never actually sat down and typed it in. I do that all the time. I come up with these fabulously witty posts, usually while in the shower, and then I never get around to posting them. You’ll just have to take my word for it, they are incredibly fabulous and witty.

Back to Pork Fried Rice. I love fried rice, and have tried lots of recipes, and once I found this one, I never looked at another fried rice recipe again. I lied, I did look at other recipes, but why switch when you’ve had the best? This recipe is modified from the Pork Fried Rice recipe in Some Like It Hot: Spicy Favorites from the World’s Hot Zones by Clifford A. Wright. This book is amazing if you like hot foods. It’s even amazing if you don’t like hot foods. You can take the recipe for Pork Fried Rice, which calls for 1/2 cup of thinly sliced red chiles and modifiy it like I did to only use as much as as you can handle, which in my case is a wimpy 2 red chiles!

Pork Fried Rice
Serves 4 -6

3 tablespoons vegetable oil
5 garlic cloves, peeled and finely chopped
3 shallots, thinly sliced
2 tablespoons chopped fresh cilantro roots and/or stems
1/4 pound pork tenderloin, diced into 1/2-1 inch cubes
4 cups cooked, cold jasmine rice
3 tablespoons Thai fish sauce
1 tablespoon palm or granulated sugar
1 large egg, beaten
2 thinly sliced fresh red chiles (see above note)
1/2 cucumber, peeled, seeded and julienned
2 scallions, thinly sliced
1/4 cup coarsely chopped fresh cilantro

In a wok, heat oil over high heat. Cook garlic until fragrant about 15 to 30 seconds, stirring constantly. Add shallots and cilantro roots (or stems) and cook about 1 minute. Add pork and cook about 4-5 minutes (depending on size of cubes), stirring frequently.

Add the rice, stirring and tossing until it separates and mixes with pork. Add the fish sauce and sugar and continue stirring. Push the rice mixture up the sides of the wok, creating an area in the middle. Add the beaten egg, let it set for a minute and then start to scramble the egg. Once it has set, stir the eggs into the rice mixture. Add the chiles to the work and continue to stir fry until it’s well mixed.

Serve garnished with cucumbers, scallions, clilantro leaves, and any additional red chiles.

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