BBQ Pork Fried Rice

Submitted by chef 998002

"Guy Fieri"

 

• Ready In: 10mins
• Ingredients: 21
• Yields: 6 plates
• Serves: 6

ingredients

• For the pork

• 1⁄4 cup soy sauce
• 1⁄4 cup oyster sauce
• 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced
• 1 tablespoon sesame oil
• 1 lb pork tenderloin
• 1⁄4 cup sweet and sour sauce

• For the rice

• 4 tablespoons canola oil
• 1 tablespoon ginger, minced
• 1⁄2 cup red bell pepper, diced
• 1⁄2 cup yellow bell pepper, diced
• 1 cup red onion, diced
• 1⁄2 cup snap peas, thinly sliced
• 1⁄2 cup carrot, peeled and diced
• 1 tablespoon garlic, minced
• 6 cups short-grain white rice, cooked and cooled
• 3 eggs, beaten
• 1⁄4 cup soy sauce
• 1⁄4 cup oyster sauce
• 1 tablespoon sesame oil
• 1⁄2 cup green onion, chopped

directions

1. Pork: In medium bowl, add soy and oyster sauce, ginger and garlic, and sesame oil. Add pork and let marinate for 1 hour in the refrigerator.
2. Heat grill to medium-high, and grill pork on both sides until done. Heat remaining marinade to 165 degrees F and use to baste meat as it cooks. When meat is almost cooked through, glaze both sides with sweet and sour sauce and let finish cooking while sauce caramelizes on meat. Remove from grill, allow to stand for 10 minutes, and cut into 1/2-inch pieces.
3. Rice: While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke. Add ginger, as well as all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan.
4. Once entire mixture is thoroughly combined, pour beaten eggs over rice and vegetables, and toss again rapidly until all egg is cooked. Add the soy sauce, oyster sauce, and sesame oil. Mix thoroughly and then add pork.

Reviews

[Susie D]

I love the sauce on this! Both times I made this I was utililizing cooked meat so skipped the steps on cooking the meat and simply used the For the Rice ingredients & instructions. Thank you for sharing this recipe! =)