5-SPICE PORK AND FRIED RICE

5-Spice Pork and Fried Rice image

Provided by Stuart O'Keeffe

Time 30m

Yield 4 servings

Number Of Ingredients 16

1/2 cup hoisin sauce
1/4 cup low-sodium soy sauce
2 tablespoons light brown sugar
1 tablespoon rice wine vinegar
1 teaspoon Chinese 5-spice powder
One 1-to-1 1/2-pound pork tenderloin
2 tablespoons sesame oil
2 large eggs, beaten
1 shallot, minced
2 cloves garlic, chopped
3 cups cooked white rice, cooled
1 tablespoon oyster sauce
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 tablespoon chopped cilantro, plus whole leaves for garnish
1 cup dry roasted cashew nuts or roasted peanuts, chopped

Steps:

Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
Combine the hoisin sauce, soy sauce, brown sugar, vinegar and 5-spice powder in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves, 2 to 3 minutes. Set aside and let cool.
Put the tenderloin on the prepared baking sheet. Brush all over with the sauce and roast in the oven until the internal temperature on an instant-read thermometer reaches 140 degrees F, 15 to 20 minutes. Slice 1/2-inch thick.
While the pork is roasting, heat 1 tablespoon of the sesame oil in a large nonstick skillet. Cook the eggs, stirring with a silicone spatula, until softly scrambled, 1 to 2 minutes. Remove and set aside.
Add the remaining 1 tablespoon sesame oil to the same skillet. Add the shallots and garlic and cook, stirring, until translucent, 1 to 2 minutes. Add the rice and cook, stirring often, 2 to 3 minutes. Add the oyster sauce and cook, stirring often, about 2 minutes. Add the corn and peas and stir together. Add the soy sauce and the cooked eggs and cook, stirring often, until the corn and peas are warmed through, about 2 minutes. Remove from the heat, stir in the chopped cilantro and set aside.
Spoon some fried rice in the center of each plate, top with 2 to 3 slices of pork, some of the nuts and cilantro leaves and serve.