PORK FRIED RICE
This is adapted from the New York Times fried rice recipe. Besides the marinaded pork, I make a few subtle changes of my own.
Provided by Late Night Gourmet
Categories White Rice
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Bring 4 cups of water to a boil, then lower to a simmer and add 2 cups of dry rice. Give a quick stir to break up clumps, then simmer for 20 minutes or until water is absorbed. Remove rice from pot and spread evenly on a baking sheet. Place baking sheet in the freezer until ready to use.
- Cut the pork into 1 inch chunks. Rub pork with Chinese 5 Spice. Create a marinade with lime juice, 1 tablespoon of Chinkiang vinegar, 1 teaspoon of sesame oil, 1 teaspoon of garlic, 1 teaspoon of ginger, and a teaspoon of shredded cilantro. Place the pork in the marinade overnight, ideally using a vacuum sealer.
- Put 1 tablespoon of canola oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
- Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
- Put remaining canola oil in the skillet, followed by garlic and ginger. Stir constantly for about a minute.
- Add pork to the pan and cook for about 1 minute on each side. Remove the pork and set aside.
- Add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
- Return vegetables to the skillet and stir to integrate. Add mirin and water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add additional Chinkiang vinegar and soy sauce if necessary. Turn off heat, stir in the cilantro and serve.
Nutrition Facts : Calories 220.6, Fat 8.2, SaturatedFat 1.4, Cholesterol 55.6, Sodium 94.7, Carbohydrate 24.2, Fiber 1.9, Sugar 2.2, Protein 11.7
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