Barbecued Pork Fried Rice With Mushrooms And Extra Ginger Recipes

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BARBECUED PORK FRIED RICE WITH MUSHROOMS AND EXTRA GINGER



Barbecued Pork Fried Rice with Mushrooms and Extra Ginger image

My fried rice axiom is this: always use a little more ginger than seems appropriate. This is especially true with this fried rice version, enriched with smoky pork and rich bites of sautéed mushrooms.

Provided by Sara Dickerman

Categories     HarperCollins     Dinner     leftovers     Pork     Rice     Mushroom     Ginger     Chile     Green Onion/Scallion     Soy     Peanut Free     Dairy Free     Egg

Yield 2 main-course servings or 4 side servings

Number Of Ingredients 11

3 tablespoons neutral oil, such as canola or grapeseed
2 cups (about 4 ounces) cultivated mushrooms, brushed free of dirt (I like a mix of oyster, shiitake, and cinnamon top mushrooms)
Fine sea salt to taste
1 tablespoon minced Fresno or jalapeño chile
2 tablespoons minced ginger
1 bunch scallions, finely sliced white and dark green parts, kept separate
3/4 cup (about 3 ounces) shredded barbecued pork ribs or cooked pork shoulder
2 cups cooked rice, clumps broken up, dried if possible
1/2 cup corn kernels, fresh or frozen
1 tablespoon soy sauce
1 egg, whisked

Steps:

  • In a large (10-inch or more) sauté pan or wok, heat 1 tablespoon of the oil over medium-high heat. Sauté the mushrooms without disturbing until browned on the underside, about 2 to 3 minutes. Add a pinch of salt, stir, and cook for another 1 to 2 minutes, until the mushrooms are glossy and pliant. Add the remaining 2 tablespoons of oil, the chile, ginger, and the white portion of the scallions. Stir constantly until fragrant, 30 seconds to 1 minute. Add the pork and stir vigorously for 1 minute to heat it through.
  • Add the rice, toss well to combine, and let it sit undisturbed for 30 seconds to toast well. Add the corn and cook, tossing and stirring continuously, until warmed through, about another 30 seconds. Stir in the soy sauce and toss thoroughly to combine.
  • While folding the rice mixture quickly, fold in the egg (don't let it sit still or the egg will pool and form ugly clumps). Remove the pan from the heat, add the scallion greens, and toss. Taste and adjust the seasoning with more salt or soy sauce as desired and serve.

BARBECUED PORK FRIED RICE



Barbecued Pork Fried Rice image

Categories     Garlic     Pork     Rice     Side     Stir-Fry     Spring     Soy Sauce     Sugar Snap Pea     Gourmet     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 4 main-course servings

Number Of Ingredients 18

For barbecued pork loin
a 1-pound piece center-cut boneless pork loin
1/4 cup hoisin sauce
1 tablespoon soy sauce
1 tablespoon minced garlic
1 1/2 teaspoons ketchup
1/4 teaspoon Chinese five-spice powder
4 medium leeks (white and pale green parts only)
1/2 pound snow peas
For seasoning liquid
3 1/2 tablespoons soy sauce
1 tablespoon chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups chilledChinese-style white or brown rice
1 1/2 tablespoons corn or safflower oil
1 tablespoon minced peeled fresh gingerroot
1 1/2 tablespoons Chinese rice wine or sake

Steps:

  • Make barbecued pork loin:
  • Preheat oven to 350°F.
  • Trim any fat from pork and pat pork dry. In a bowl stir together remaining barbecued pork loin ingredients. Add pork to barbecue sauce, turning it to coat.
  • In a small baking pan lined with foil roast pork 25 minutes, or until a meat thermometer inserted at least 2 inches into pork registers 155°F. Cool pork completely. Pork may be roasted 2 days ahead and chilled in a sealable plastic bag.
  • Cut pork into 1/4-inch-thick slices and cut slices into 1/2-inch squares. Cut leeks crosswise into thin slices and in a bowl soak in water to cover, separating slices into rings and agitating occasionally to dislodge any grit, 5 minutes. Lift leeks from water and drain in a colander. Trim snow peas and halve diagonally.
  • Make seasoning liquid:
  • In a small bowl stir together seasoning liquid ingredients.
  • Spread rice in a shallow baking pan and separate grains with a fork.
  • In a deep 12-inch heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and stir-fry leeks and gingerroot 1 1/2 minutes, or until leeks begin to soften. Add snow peas and toss to coat. Add rice wine or sake and stir-fry until snow peas are crisp-tender. Add rice and pork and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.

BBQ PORK FRIED RICE



BBQ Pork Fried Rice image

Provided by Guy Fieri

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 24

1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon sesame oil
1 pound pork tenderloin
1/4 cup sweet and sour sauce
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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • Garnish with green onions and sesame seeds. Serve immediately.

BBQ PORK FRIED RICE



BBQ Pork Fried Rice image

Make and share this BBQ Pork Fried Rice recipe from Food.com.

Provided by chef 998002

Categories     Healthy

Time 10m

Yield 6 plates, 6 serving(s)

Number Of Ingredients 21

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
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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

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