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

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