Guy Fieri's BBQ Pork Fried Rice

Submitted by Chocolatl

"The only other person I know of to use this technique to make fried rice is the food writer M.F.K. Fisher. It may seem as if the eggs would stick to the rice and vegetables, but they don't. You can make the fried rice without the pork. Although the recipe specifies short-grain rice, I prefer to make this with long-grain. Prep time includes marinating time."

 

• Ready In: 1hr 55mins
• Ingredients: 24
• Serves: 6

ingredients

• For the pork

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

• For the rice

• 4 tablespoons canola oil
• 1 tablespoon minced fresh ginger
• 1⁄2 cup diced red bell pepper
• 1⁄2 cup diced yellow bell pepper
• 1 cup diced red onion
• 1⁄2 cup thinly sliced green cabbage
• 1⁄2 cup thinly sliced snap peas
• 1⁄2 cup peeled diced carrot
• 1⁄2 cup diced celery
• 1 tablespoon minced garlic
• 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 chopped green onion
• 2 tablespoons toasted sesame seeds

directions

1. Combine soy sauce, oyster sauce, ginger, garlic, and sesame oil in a medium bowl.
2. Add pork.
3. Cover and marinate for 1 hour in the refrigerator.
4. Heat grill to medium-high, and grill pork on both sides until done.
5. Heat remaining marinade to 165 degrees F and use to baste meat as it cooks.
6. When meat is almost cooked through, glaze both sides with sweet and sour sauce and let finish cooking while sauce caramelizes on meat.
7. Remove from grill and allow to stand for 10 minutes.
8. While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke.
9. Add ginger and all vegetables except garlic.
10. Cook for 3 minutes, or until vegetables are cooked, then add garlic.
11. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan.
12. Pour beaten eggs over rice and vegetables.
13. Toss again rapidly until all egg is cooked.
14. Add the soy sauce, oyster sauce, and sesame oil and mix thoroughly.
15. Cut pork in 1/2" pieces and stir inches.
16. Garnish with green onions and sesame seeds.

Reviews

[LifeIsGood]

Fabulous!! I made this 2 days ahead of time because I knew I would have a lot going on for dinner tonight and I wanted this all ready to heat up. It worked beautifully. This is absolutely delicious fried rice. Well worth the extra steps. Made for Culinary Quest - China - International Agents of Quest. Thank you!

 

[AZPARZYCH]

The prep for this recipe was very time consuming, but the end result was great! Made as written except diced the pork before marinating and then sauteed it and poured the sweet and sour sauce over the top when it was done (ran out of propane for the grill). Was very flavorful and I enjoyed everything though DH said it was too 'colorful'; meaning too many veggies! Made for Almost Five Tag.

 

[lazyme]

Yummy! I've never made fried rice before with a sweet and sour sauce - but it added a nice flavor. I made this recipe as directed, other than I halved it. Thanks Chocolatl for a nice new find. Made by an Unruly Under the Influence for ZWT6.

 

[Sydney Mike]

I cut this recipe in half for just the 2 of us, & it was one of the most enjoyable rice dishes I've prepared in a long time! Loved the sweet & sour pork here! The recipe was followed right on down, but another time I might switch to using brown rice, only because that's pretty much my standard! Thanks for sharing this great recipe! [Made & reviewed while in Asia with ZWT6]

 

[Susie D]

This is near duplicate of Recipe #400635 which I have made many times. I use the recipe often to make fried rice and only used that portion of the recipe here as well. I love the sauce on this. It is full of stronger flavors than most fried rice recipes and there is plenty of sauce to coat all of the rice. I have even used frozen mixed vegetables sucessfully and I do use long grain or brown rice. Very forgiving & delicious recipe! Made for ZWT6 ~Asia. Served with Recipe #228854