Chinese Pork Fried Rice

Submitted by Alan Leonetti

"Although others have said that their recipes for Chinese Fried Rice is authentic, that is really an impossibility, because different Chinese cooks prepare it slightly differently, so what is authentic? I have seen recipes that did not contain sesame oil, yet most Chinese dishes of any kind contain some sesame oil. I have seen other recipes where they just scramble the eggs, yet the eggs should be incorporated by using a back and forth action with a fork. Try this easy recipe and I am sure you will like the results."

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 2-4

ingredients

• 2 smoked pork chops
• 2 cups instant rice
• 3⁄4 medium onion (diced)
• 1⁄2 cup mixed peas and carrots (frozen)
• 1⁄4 cup soy sauce
• 2 eggs
• 2 tablespoons vegetable oil
• 2 tablespoons sesame oil

directions

1. In a small pot bring the water to a boil. Stir in the rice. Cover with a lid and set aside.
2. Cut the pork into tiny diced pieces.
3. In a large skillet, place the vegetable oil over medium-high heat and get it hot. Place onions into skillet and fry until almost transparent. Add the peas and carrots, stirring until thawed and heated thoroughly.
4. The rice should now be ready. Pour rice into skillet. Add the diced pork, soy sauce and sesame oil.
5. In a small bowl, with a fork, beat the eggs well. Slowly pour the beaten eggs into the rice mixture, constantly stirring with a fork in a back and forth action, rather than a circular action. You do not want the eggs to solidify like scrambled eggs or fried eggs.
6. You could omit the pork and have just Chinese Fried Rice.

Reviews

[Naturelover]

I agree with you, the eggs should not be scrambled. They should coat the rice, almost like making carbonara. The only difference with me is I don't add peas and carrots. I prefer bean sprouts and water chestnuts for a little crunch, just a personal preferrence.

 

[DaniGirl5900]

Loved this, so easy

 

[FrannieJ]

We enjoyed your recipe Alan. Its quick and very tasty. Made it as written.

 

[evelync1985]

Just my opinion, but not chilling the rice before cooking with the other ingredients is going to make it gummy. When the rice is very cold, the grains separate nicely, which is a good thing. Also, when making egg drop soup, you shouldn't briskly stir the egg. The best way is to get the soup swirling, then slowly pour in the egg so it can form into long slender threads. Otherwise it is just going to cook into little chunks. As for what makes Chinese fried rice authentic would be the general style, which doesn't necessitate an exact recipe, but just different enough to be distinct from other rice dishes in other cuisines, such as nasi goreng. Those are made differently---in style, not just from cook to cook.