Chinese Mushroom Pork Fried Rice Recipes

CHINESE PORK FRIED RICE

Steps:

• Mix rice wine, soy sauce, and cornstarch together in a bowl. Add pork; toss until evenly mixed.
• Preheat a wok or deep saucepan over medium-high heat. Pour in peanut oil. Cook pork in the hot oil in batches until evenly browned, 2 to 3 minutes per batch. Transfer to a plate using a slotted spoon. Cook onion in the remaining oil until softened, 2 to 3 minutes.
• Mix curry powder and water in a bowl to form a paste.
• Stir curry paste, spring onion, and salt into the wok. Add rice, stirring to break up any lumps. Stir in peas. Return pork to the wok; cook and stir until rice and pork are heated through, 4 to 5 minutes.

CLASSIC PORK FRIED RICE

Steps:

• Start by combining the hot water, honey, sesame oil, shaoxing wine (if using), soy sauce, dark soy sauce, and white pepper in a small bowl. This is the sauce that you'll be adding to the rice, and it's much easier to have it combined and ready to go before you start cooking.
• Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). There shouldn't be any big clumps!
• With the wok over medium heat, add a tablespoon of oil and sauté the onions until translucent and then stir in the roast pork. Add the rice and mix well. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. If the rice was made fresh, then you just need to mix until everything is incorporated.
• Add the sauce mixture and salt and mix with a scooping motion until the rice is evenly coated with sauce. You will have to break up any remaining clumps of rice with the spatula as best as possible, but no need to be obsessive. The rice should be hot by this time.
• Toss in your mung bean sprouts, scrambled eggs, and scallions. Mix thoroughly for another minute or two and serve!

MUSHROOM FRIED RICE

Steps:

• In a large skillet, heat 1 teaspoon sesame oil over medium-high heat. Add eggs to skillet. Cook and stir until set. Remove to a plate; set aside., In the same skillet, heat canola oil and remaining sesame oil. Saute onions and mushrooms for 2-3 minutes or until mushrooms are tender. Add garlic and ginger; saute 1-2 minutes longer., Stir in the rice, peas, soy sauce, salt and pepper. Chop egg into small pieces; stir into skillet and heat through. Stir in green onions. Serve with mustard, duck sauce and additional soy sauce if desired.

QUICK PORK FRIED RICE

Steps:

• Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until the juice has evaporated, and the mushrooms are browned, about 15 minutes. Set mushrooms aside.
• Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute; add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in red bell pepper and cooked mushrooms just until combined.
• Stir in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top.

CHINESE PORK FRIED RICE

Steps:

• In a large skillet, saute the pork, carrot, broccoli, peas and onion in butter until pork is no longer pink. Remove from skillet and set aside. , In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, garlic powder, ginger and pork mixture; heat through.

PORK MUSHROOM FRIED RICE

Steps:

• Place 1 pound of the mushrooms into a food processor and chop to resemble ground meat.
• Thinly slice the remaining 1/2 pound and set aside. In a large wok or frying pan add the ground pork, and cook of medium meat, stirring often. Cook for 5 minutes. Add the ground mushrooms into the pork, stir and cook for 1 minute. Season to taste with salt and pepper. Stir and cook for another minute. Place the mushroom/pork mixture into a bowl and set aside.
• In the same pan, there should be enough fat from the pork, add the beat up eggs and scramble over medium heat until light and fluffy. Remove and place the eggs into a small bowl. Add the thinly sliced yellow onion to the hot pan. If there is not enough fat left from the pork, add a little canola oil, about 1 tablespoon. Stir and cook over medium heat for 3 minutes.
• Add the garlic to the onion mixture, stir and cook for another minute. Add the carrots, stir and cook for 3 minutes. Add the thinly sliced mushrooms, stir and cook until they are golden; about 3 - 5 minutes. Sprinkle the Chinese Five Spice over the mushroom mixture and stir. Stir in the frozen peas and cook for 1 minute. Remove the vegetable mixture from the pan and place into a bowl.
• Raise the heat of the stove to medium high, and add the 2 tablespoons of canola oil to the hot pan. Add the green onions and ginger. Stir, and cook for 1 minute. Add the cold rice, stirring, until the rice is lightly crisp, about 3 - minutes.
• Drizzle the sesame oil, soy sauce and mirin over the rice, stir and cook for another minute. Stir in the pork and vegetables, and cook for 1 minute. Lightly folding the ingredients together. Stir in the egg, and season to taste with salt and pepper.

PORK FRIED RICE AND CHINESE BARBECUED PORK

Steps:

• Combine the honey, sesame oil, hot water, rice wine, low sodium soy sauce, dark soy sauce, and pepper in a small bowl. This is the sauce that will be added to the rice and should be made before you start cooking.
• Cook your rice per instructions on the bag. Fluff the cooked rice with a fork or with your hands There shouldn't be any big clumps!
• Scramble two eggs and keep to the side,. Break up the eggs into very small pieces.
• With a wok or your frying pan over medium heat, add a tablespoon of vegetable oil and sauté the onions until translucent, then add the barbecued pork. Stir until well heated.
• Add the cooked rice and mix well.
• Add the sauce mixture making sure the sauce is mixed in well and season with sea salt and black pepper to taste.
• Add in the eggs, bean sprouts, peas, sweet peppers and half of the scallions. Mix thoroughly and continue to heat for 1-2 minutes.
• Serve the Fried Rice garnished with the remainder of the scallions.

CHINESE PORK FRIED RICE

Steps:

• In a small pot bring the water to a boil. Stir in the rice. Cover with a lid and set aside.
• Cut the pork into tiny diced pieces.
• 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.
• The rice should now be ready. Pour rice into skillet. Add the diced pork, soy sauce and sesame oil.
• 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.
• You could omit the pork and have just Chinese Fried Rice.

CHINESE MUSHROOM PORK FRIED RICE

Steps:

• Heat 1 tablespoon oil in a skillet or wok, add in the eggs and cook breaking up into small pieces; remove to a bowl or plate and set aside.
• Add in 1 more tablespoon oil; heat until hot.
• Add in the chili flakes (if using) chopped onions, and red bell pepper; saute for about 4 minutes or until soft, adding in the garlic the last 2 minutes of cooking.
• Add the eggs back into the wok or skillet along with the cooked cold rice and cooked pork and mushrooms.
• Add in the soy sauce (starting with 1/4 cup) mix until heated thoroughly.
• Place in a large bowl and sprinkle with chopped green onions.
• Delicious!

FRIED RICE

Steps:

• Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes. Drain, squeeze dry, and cut mushrooms in quarters. Set aside.
• Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.
• Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, chile, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately.

STICKY RICE WITH CHINESE SAUSAGE

Steps:

• Cook the sticky rice according to the directions on the package and set aside to cool (we usually just make it in our rice cooker). You can also use our method for soaking and steaming the sticky rice to pre-cook it.
• Combine the oyster sauce, soy sauces, sesame oil, chicken stock, and salt in a small bowl and set aside. Heat the oil in a wok over medium heat. Add the shrimp and stir-fry for 30 seconds to bring out the flavor. Next, add the onion, mushrooms and Chinese sausage, and stir-fry for another minute, taking care not to burn the onion. Add the Shaoxing wine and stir-fry for another 2 minutes.
• Add all of the cooked sticky rice to the wok and break it up as much as possible with a spatula. Spoon half of the sauce mixture over the rice (it helps to add the sauce over any clumps of rice to help break them up). Mix well, using a scooping motion to ensure the rice doesn't stick to the bottom of the wok. Add the rest of the sauce and stir-fry until the rice is uniform in color.
• Season with white pepper to taste and mix in the scallions. You can serve it as is...or if you want to get fancy, you can pack the rice into a nice round bowl rinsed in warm water and turn it over on a plate. Garnish with cilantro and serve.

VEGAN CHINESE FRIED RICE

Steps:

• To the tofu strips, add the corn starch, soy sauce, salt and pepper and the agave syrup and mix everything to incorporate the ingredients.
• Grease your grill with some cooking spray and place the tofu strips on the grill (I use the George Foreman Grill). Let the strips grill for about five minutes then set them aside.
• Add the black salt and turmeric on the scrambled tofu and mix to incorporate.
• Place a wok on medium heat then add the scrambled tofu (no need to add any oil since the tofu has moisture). Sautéed for about 3 to 5 minutes or until the tofu turns golden brown. Then set it aside.
• Still on the same wok, add the coconut oil and sesame oil as well as the crushed ginger and garlic. Fry them for a minute or so.
• Crushed the overnight rice so that it's grainy, then add it to the garlic and ginger and mix well for optimum flavor.
• Add the mixed vegetables, scrambled tofu, the tofurkey sausage, the grilled tofu strips, the HemisFares Double Fermented soy sauce, the salt and pepper, and the agave syrup. Then mix everything for all the flavors to be absorbed. Continue to toss everything for about 5 minutes, then add the green onions to finish up.