Pork Fried Rice
|Basmati rice/Long grain rice||3 Cup (48 tbs)|
|Soy sauce||2 Tablespoon|
|Peanut oil/Vegetable oil||2 Tablespoon|
|Double black soy sauce/Mushroom sauce||1 1⁄2 Tablespoon|
|Garlic||2 Clove (10 gm), finely diced|
|Sweet onion||1⁄2 Cup (8 tbs), chopped|
|Pork roast||1⁄2 Cup (8 tbs), cut into 1/2 inch cubes|
|Egg||1 , scrambled and cut into small pieces|
|Scallions||2 , chopped into 1/2 inch pieces|
|Carrots||1⁄4 Cup (4 tbs), chopped and blanched|
|Peas||1⁄4 Cup (4 tbs), blanched|
|Mung bean sprouts||3⁄4 Cup (12 tbs)|
|White pepper||1⁄4 Teaspoon|
Cook the Basamati rice one day ahead. Immediately after cooking spread it out in a large pan and sprinkle the soy sauce over it. Mix thoroughly making sure all the rice gets some soy on it. Let it dry for several hours uncovered. Cover and refrigerate over night. In a pinch make the rice in the morning and let it sit uncovered all day. This is a very important step, since you cannot fry wet rice.
Have all other ingredients cut up and measured and ready to go. Things go quickly from here on. Heat up the wok to the point it smokes, add the peanut oil and immediately add the garlic and onions. Give a quick stir and next add the pork. Another quick stir and add all the rice at once. Stir to combine the rice with everything else. Sprinkle the salt, sugar, and white pepper over the rice mixture. Next add the Double black soy, sprinkling it all over. Stir to incorporate evenly it into the rice. With the spatula spread the rice all around the surface of the wok and leave it for about a minute. You actually want it to burn a little. The molasses in the Double black soy will caramelize. Add the peas, egg, carrots and scallions, stir to combine with the rice mix. Let everything heat thoroughly in the wok for about another minute. Turn off the heat and finally add the mung bean sprouts, stir into the rice mixture and serve.