Marinated Pork Fried Rice Recipes

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!

MARINATED PORK FRIED RICE RECIPE

Steps:

• Heat wok or very large cast iron skillet over high heat. Add 1 tbsp. oil. When oil smokes, add 1/3 of the pork, stirring constantly until it is just under done. (about 2 minutes.) Transfer pork to a plate or bowl and continue cooling the rest in batches.
• Add another tbsp oil to wok or skillet. Add rice, garlic and peppers one at a time, stirring each for a few seconds over high heat. Add oil as necessary.
• Add eggs and toss to coat rice. continue stir-frying until eggs appear slightly dry and mixture is completely coated.
• Add remaining ingredients and toss to combine.
• Add pork, stir thoroughly and serve immediately.

PORK FRIED RICE

Steps:

• In a large skillet, saute the vegetables in 1 tablespoon of oil until crisp-tender; remove and keep warm. Heat remaining oil over medium heat. Add eggs; cook and stir until completely set. Add the pork, rice, soy sauce, salt, pepper and vegetables; cook and stir until heated through.

PORK FRIED RICE

Steps:

• Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.
• Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.

MARINATED ORIENTAL PORK TENDERLOIN WITH FRIED RICE

Steps:

• Combine all marinade ingredients mix well and add pork, marinade several hours or as I said above preferably overnight.
• Remove pork from marinade, reserve marinade, Place pork on wire rack in oven dish. Bake uncovered in 180c oven 11/2 hours or until cooked through. Brush occasionally with reserved marinade and turn over once during cooking.
• Serve pork over fried rice. The pork has a good flavour and is moist and tender, I prefer mine plain over rice but my hubby spoons a couple of spoonfuls of left over liquid from roasting pan over his. So feel free to serve as you prefer.
• For the Rice.
• Heat half the oil in a wok or large frying pan, add eggs, cook stirring until creamy, remove to plate for later.
• Heat the other half of the oil and sesame oil in same pan, add carrot and pepper stir fry a couple of minutes, add garlic and ginger, stir fry for 1 minute more.
• Add soy sauce, mushrooms, corn and frozen peas stir fry a few Min's until veg are just tender, add snow peas, onion and sugar stir fry about a minute. Finally return egg along with rice and stir fry until heated through.
• Place Rice in bowls lay sliced pork over the top and serve immediately.

THE BEST PORK FRIED RICE

Steps:

• Whisk together the soy sauce, hoisin, Shaoxing wine, honey, sesame oil and garlic in a medium bowl until combined. Reserve 1/2 cup of the soy marinade for the rice.
• Cut the pork into 2-inch strips about 1/4-inch thick and toss in the soy marinade until completely coated. Let sit uncovered at room temperature for 30 minutes to let the marinade penetrate. Drain through a mesh strainer, discard the marinade and return the pork to the bowl.
• Heat 2 tablespoons of the vegetable oil in a large nonstick skillet or wok over high heat until the oil shimmers and tiny wisps of smoke are visible. Cook the pork, tossing often, until browned but not charred, about 2 minutes. Transfer to a large bowl.
• Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Cook the onions, tossing often, until translucent and just tender, about 2 minutes. Add 1/3 cup of the reserved marinade and cook, stirring occasionally, until the liquid has almost completely evaporated, 1 to 2 minutes. Transfer the onions to the large bowl.
• Heat 2 tablespoons of the vegetable oil in the same skillet over high heat. Cook the snow peas and bean sprouts, tossing often, until bright green but lightly browned in spots, about 2 minutes. Transfer to the large bowl.
• Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Add the beaten eggs and stir vigorously for 10 seconds (no, really, 10 seconds). Transfer to the large bowl and break the egg up into 1-inch pieces.
• Heat the remaining 2 tablespoons vegetable oil in the same skillet over high heat. Add the rice, patting it down into an even layer and breaking up any clumps, and let sit undisturbed for 1 minute to fry. Then vigorously toss, breaking up any clumps, until the grains dry out, separate and start to crisp and lightly brown, about 3 minutes.
• Add the pork, vegetables and egg to the rice and vigorously toss (or stir) until completely combined and the ingredients are evenly distributed into the rice. Season with the remaining soy marinade if necessary, adding 1 tablespoon at a time and tossing well to combine.
• Top the fried rice with the scallions and basil before serving.

PORK FRIED RICE

Steps:

• In a medium bowl, combine pork, hoisin, honey, soy sauce, and five-spice powder. Marinate for 15 minutes.
• Heat a wok over high heat. When wok smokes, add oil. When oil shimmers, add onion and garlic and cook, stirring, for 30 seconds. Strain pork, reserving marinade, and cook, stirring, until browned, 2-3 minutes.
• Add carrots and rice to wok with reserved marinade and cook, stirring constantly, until rice absorbs liquid, about 2 minutes.
• Create well in center of wok, pour in eggs, and scramble.
• Add peas, scallions, and sesame oil to wok and stir until incorporated. Remove from heat and serve immediately.

HOMEMADE PORK FRIED RICE

Steps:

• Combine pork, soy sauce, red wine, brown sugar, honey, cinnamon, and garlic in resealable zip-top bag. Seal and squish the bag to make sure marinade is evenly dispersed over the meat. Let stand at room temperature for 1 hour or refrigerate overnight for best results.
• Preheat the oven to 350 degrees F (175 degrees C). Drain marinade into a cup and reserve. Place pork on a rimmed baking sheet.
• Bake in the preheated oven, turning and basting with the marinade frequently, until pork is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Heat oil in a large skillet or wok over medium to medium-high heat. Pour eggs into the skillet; cook and stir until set but still fluffy, 3 to 4 minutes. Add pork, rice, and onion. Stir to combine. Cook, stirring occasionally, until onion begins to turn translucent, about 6 minutes.
• Sprinkle peas, bean sprouts, and soy sauce onto the fried rice. Stir to incorporate and cook, stirring occasionally until heated through, about 5 minutes. Add green onions and mix to combine. Serve immediately.

5-SPICE PORK AND FRIED RICE

Steps:

• Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the hoisin sauce, soy sauce, brown sugar, vinegar and 5-spice powder in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves, 2 to 3 minutes. Set aside and let cool.
• Put the tenderloin on the prepared baking sheet. Brush all over with the sauce and roast in the oven until the internal temperature on an instant-read thermometer reaches 140 degrees F, 15 to 20 minutes. Slice 1/2-inch thick.
• While the pork is roasting, heat 1 tablespoon of the sesame oil in a large nonstick skillet. Cook the eggs, stirring with a silicone spatula, until softly scrambled, 1 to 2 minutes. Remove and set aside.
• Add the remaining 1 tablespoon sesame oil to the same skillet. Add the shallots and garlic and cook, stirring, until translucent, 1 to 2 minutes. Add the rice and cook, stirring often, 2 to 3 minutes. Add the oyster sauce and cook, stirring often, about 2 minutes. Add the corn and peas and stir together. Add the soy sauce and the cooked eggs and cook, stirring often, until the corn and peas are warmed through, about 2 minutes. Remove from the heat, stir in the chopped cilantro and set aside.
• Spoon some fried rice in the center of each plate, top with 2 to 3 slices of pork, some of the nuts and cilantro leaves and serve.