Chinese pork and fried rice. The Wolfe Pit shows you how to make Fried Rice. First how to make Char Siu which is the sweet and savory Chinese Roast Pork and then the Fried Rice to give. Chinese fried rice is a family of fried rice dishes popular in Greater China and around the world.
Back then, you would probably only see two types of Chinese sausages, the sweet kind made with fatty pork (what we're using here) and the gon cheung or liver. Authentic Chinese restaurants make Fried Rice with Chinese Sausage. I'm betting that the vast majority of readers have never bought or cooked So this recipe I have for you today is not so much about exactly what should be in the Fried Rice. You can cook Chinese pork and fried rice using 8 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Chinese pork and fried rice
- It's 1 of pork tenderloin cut in strips.
- It's 1 packages of hoisen sauce.
- It's 2 tbsp of Minced Garlic.
- Prepare 3 cup of cooked rice.
- Prepare 1 packages of frozen peas, thawed or steamed.
- You need 1 envelope of fried rice seasoning.
- Prepare of soy sauce.
- Prepare 1 of olive oil, extra virgin.
Because even in China, and certainly in Chinese. Serves two - increase the amount of pork if any of the eaters are big and/or especially hungry. NOTE: I worked a lot on different veggies and the right proportions. We liked broccoli the best with the cauliflower, and if you add too many supporting vegetables, it throws off the.
Chinese pork and fried rice instructions
- Marinate the pork strips in hoisen sauce, minced garlic, and soy sauce for 4 hours or overnight..
- Heat olive oil in a large frying pan, or wok. Add pork, and cook 4 minutes on each side until cooked through. Remove from pan, and keep warm..
- Add rice, peas, seasoning mix, soy sauce, and more garlic if desired to pan. Fry rice until hot..
- Serve pork and sauce over rice, or separate. Enjoy!!.
The beauty of fried rice is that you can pretty much chop and change the recipe depending on what ingredients you have that day. This Chinese fried rice has the flavor those other recipes are missing. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. I really hate stir-frying with high fire in hot summer days.