THE BEST PORK FRIED RICE

The BEST Pork Fried Rice image

My husband John made this dish and it is by far the best pork fried rice he has ever made! Much better than mine! LOL The secret is the smoked pulled pork used in the recipe. We live in Tennessee and we had some pulled pork left over from Buddy's BBQ (without the BBQ sauce, which is packaged separately.) Even if you don't...

Provided by Lauren Conforti

Categories Pork

Number Of Ingredients 19

Ingredients

1 tsp coconut oil (or peanut oil)
2 Tbsp butter, separated
2 eggs, beaten
1/4 c green onions, chopped
1/4 c green and/or red peppers, chopped (optional)
2 c rice (jasmine rice works well)
4 c water **
1/2 c pork, cooked & smoked ***
1/4 c soy sauce
1/2 c peas, frozen (optional)
1 tsp turmeric, ground
1 tsp sesame seeds
1/2 tsp truffle dust (optional)
1/2 tsp mustard seed
1/2 tsp garlic, minced or 1/4 tsp garlic powder
2 stalk(s) green onion, finely chopped (for garnish)
1/2 tsp toasted (dark) sesame oil
1/2 tsp hoisin sauce, or oyster sauce (optional)
1 can(s) bean sprouts, drained & dried thoroughly in paper towels

Steps:

1. ** for extra flavor, substitute 1-2 cups chicken broth for the water.
2. *** BBQ'd pork is wonderful; shrimp or chicken is optional but equally good. Generally you can use meat leftover from a previous meal.
3. Using the coconut oil, toast dry rice in a small or medium skillet. As it begins to get aromatic, add the turmeric, sesame seeds, truffle dust (if desired) & mustard.
4. Continue to toast, being careful not to burn either the rice or the seeds.
5. When the rice is nearing done, add the garlic
6. When rice & spices are toasted, remove & add to the water in a rice cooker or saucepan.
7. Gently boil rice covered, according to package directions. Don't aggressively boil the rice. It may take a couple more minutes, but the rice will be better for it.
8. Remove rice & allow to cool in the refrigerator for a few hours (this can be shortened by using the freezer for 30 minutes, then put in the fridge)
9. Heat wok on medium-high. Add bean sprouts to the dry wok. Stir to both dry them out & heat them through. You must be sure to thoroughly heat the sprouts to kill any fungus. Try not to give them color, but heat through. Remove from the wok.
10. Melt 1 Tbsp butter in the wok. Scramble eggs in butter, breaking up the cooked eggs into small pieces. Set aside.
11. Melt remaining butter in the wok. Sauté onions and/or peppers for 3 minutes until they begin to get tender.
12. Add meat along with Hoisin or Oyster sauce. Stir to warm through.
13. Combine the rice & bean sprouts with the onions & meat. Stir to warm through.
14. Stir in soy sauce until color of rice is uniform. Stir in peas, followed by the scrambled eggs. Heat until all is warmed through.
15. Dress with toasted sesame oil, stirring until fragrant. Garnish with green onions & serve!