BBQ Pork Fried Rice

This is a twist on pork fried rice you might order from a Chinese takeout place. Instead of sliced pork, I used ground pork that I seared until it had some nice browned bits, and I added Hoisin sauce, which is sweet, salty, and smoky all in one. This dish comes together in 30 minutes and feel free to use your favorite vegetables for Asian stir-fries: snap peas, broccoli florets, water chestnuts, it’s up to you! Enjoy this with crisp cucumbers and carrots and a drizzle of  super-simple spicy mayo.

Seriously faster to make than to order takeout

Seriously faster to make than to order takeout


BBQ Pork Fried Rice
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Recipe type: Main dish
Cuisine: Chinese
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1½ cups dry jasmine or other long-grain rice
  • 2¼ cups water
  • 1 bunch scallions
  • 2 teaspoons fresh grated ginger (I love using Spice World's ground ginger; just keep it in the fridge and use what you need for stir-fries.)
  • 5 cloves garlic
  • sliced shiitake and/or baby bella mushrooms (You can use as much as you want, I usually use one package of each.)
  • 4 medium carrots
  • 1 large seedless cucumber
  • 4 tablespoons vegetable or canola oil
  • 1 pound ground pork
  • ¼ cup Hoisin sauce (easy to find in the Asian section of your supermarket, near the soy sauce)
  • 4 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil, then 1 teaspoon more
  • ¼ cup chicken broth
  • ½ cup mayonnaise
  • Sriracha or other hot sauce you love (Sriracha can also be found in the Asian section, and I recently even found it in Trader Joe's.)
Instructions
  1. Place dry rice and water in your rice cooker and turn on.
  2. Set out two non-stick saute pans: one medium sized and one large one.
  3. Prepare the vegetables. Brush any dirt off the mushrooms, remove the stems from the shiitakes and slice. Baby bella stems are perfectly tender, so just slice those. Rinse and chop the white and light green parts of the scallions, saving the green parts for now. Peel all the carrots, slice two of them into matchsticks and chop two of them finely to be stir-fried. Peel and slice cucumber into spears. Peel and mince garlic.
  4. Heat both pans over medium-high heat with 2 tablespoons each of vegetable oil. Add half the ginger, garlic and scallions to each pan and stir-fry for a moment.
  5. Turn up the heat to high on the smaller pan and add the pork, breaking it up and tossing it with a wooden spoon until it is no longer pink and has some nice browned seared bits, about 7 minutes.
  6. Meanwhile, add carrots and mushrooms to the other pan and stir-fry until the vegetables are tender, about 7 minutes.
  7. Add Hoisin sauce to the pork and stir well. Remove from heat.
  8. When the rice is done, add it to the pan with the vegetables and add the soy sauce, sesame oil and chicken broth and stir well. Toss in the pork. Taste and see if you want more soy, sesame, or Hoisin flavor and adjust. Chop the green parts of the scallions and toss them in.
  9. In a small bowl, mix the mayonnaise, 1 teaspoon of sesame oil and Sriracha to taste. (I use about a tablespoon, but use as much as you like.)
  10. Serve a big bowl of rice with carrot and cucumber sticks on the side and drizzle with spicy mayo. Enjoy!


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