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Pork Fried Rice

Tommy.Gershey's picture
Chinese cooking has an unlimited number of variations in the ingredients, and the flavorings, and the way it can be cooked. Bits of roast pork, a variety a vegetables and a flavored Basamati rice make this recipe one of the best examples of true Chinese cuisine. This is one of the most time consuming recipes that I make, It is also the one which netted me the most compliments. Everyone says the same thing, "this is the best fried rice I've ever had."
Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  White pepper 1⁄4 Teaspoon
Directions

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.
COOK TIME:
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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Chinese
Course: 
Side Dish
Feel: 
Meaty
Method: 
Stir Fried
Ingredient: 
Rice
Preparation Time: 
45 Minutes
Cook Time: 
15 Minutes
Ready In: 
60 Minutes
Servings: 
6
Story
Back in the 70's when I first started to cook Chinese style, I had a take out lunch from a little place in Lake Worth, Florida. The fried rice in the luncheon special was absolutely delicious. I decided that I had to learn how to make it. Over the next 20 years I befriended the chef and he became my mentor, Mr. Gene Woo. I have made some additions to Mr. Gene's recipe but it basically remains the same as his version. In the true fashion of the Chinese philosophy of cooking, I have added a multitude of cut up shapes and colors, in addition to the complexity of flavors. Note: Double black soy sauce may be hard to find. Substitute- Mushroom soy sauce or Thick Soy diluted 50/50 with regular soy sauce.

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2 Comments

Tommy.Gershey's picture
Not for the faint of heart. This recipe takes a lot of time, but no really good thing ever comes easy!
tonka's picture
Tasty