Pork Fried Rice
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I love my wok, and I love making and eating Asian food. It used to be super cheap to go out for Chinese, but not anymore! Even if we did have the money, this town doesn’t have a decent Chinese restaurant.
So, I make my own.
I also discovered these awesome bamboo wok spatulas. My old wok had a non-stick surface, so I couldn’t use a metal spatula that might scrape it. You can find these bamboo wok spatulas on Amazon. Here’s the link: http://amzn.to/2D76lD6
For tonight’s Pork Fried Rice, I took some help from The Woks of Life.com. This is an awesome site, for anyone is interested in learning more about Asian cuisine!
First, put your pork tenderloin in the freezer. When it’s slightly frozen, it will be easier to work with.
Secondly, pour one cup of basmati rice into a 2 cup liquid measuring cup and fill with warm water. Stir rice and let sit 10 or 15 minutes.
If you like fall-apart rice, use only 1 ½ cups of water for one cup rice. (If you prefer clumpy rice, use 2 cups water for one cup rice). Rinse off rice and combine with water in a medium saucepan, along with a teaspoon of kosher salt. Bring to a boil and immediately reduce to a low simmer. Check how it’s doing every few minutes, and give it a stir with a fork or chop sticks. You don’t want it overcooking or sticking to the bottom of your pot.
When done, cool your rice, then transfer to a bowl and put it in the refrigerator. When completely cool, cover with plastic wrap.
Now, make this quick sauce. You’ll be adding this to the cooked dish at the very end, when you’re ready to serve.
Pork Fried Rice Sauce
1 Tablespoon hot water
1 Tablespoon honey
1 teaspoon sesame oil
1 teaspoon Shaoxing wine (optional) (I used dry Sherry)
2 Tablespoons soy sauce
Remove the pork tenderloin from the freezer, and remove it from its package. Using a very sharp knife, slice off any silver skin or fat, using a sawing motion (careful!). You knife won’t be pointing down; it will be horizontal, just like the surface of the pork.
Now make 1/2 inch slices and cut those slices into quarters or sixths.
Place the cubed pork in a large freezer bag.
Combine in a liquid measuring cup:
2 teaspoons sugar, brown or white
¼ cup soy sauce
1 teaspoon sesame oil
1 teaspoon chopped garlic (jarred is fine)
1 teaspoon minced ginger (jarred is fine)
Mix well, then pour into the freezer bag holding the cubed pork. Force out as much air as possible, seal, and then massage in order to evenly coat the pork.
Prep all of your veggies. I add more than is usually called for because I’m trying to sneak in as many as I can.
If you are going to make a salad, prep that, at the same time.
Possible choices for Pork Fried Rice
Red Bell Pepper, thinly sliced
Celery, thinly sliced
Bean Sprouts, rinsed
Green onions, sliced at an angle
Frozen petite peas
2 eggs, beaten
(For my salad, I’ll shred some Nappa Cabbage and throw in the above veggies, except for the bean sprouts.) I drizzle this with this amazing peanut dressing. I double the recipe and keep it in a mason jar in the fridge, so that I always have some on hand.
Peanut Dressing (the original version comes from LittleSpiceJar.com via Pinterest)
1/4 cup Creamy Peanut Butter
2 and 1/2 tablespoons rice vinegar
1/2 teaspoon sesame oil
3 tablespoons Lime juice
1 and 1/2 tablespoons Soy sauce
2 tablespoons Canola oil
3 tablespoons sugar
1/2 teaspoon crushed red pepper flakes
1 tablespoon (3 cloves) minced garlic
1 tablespoon (1 and 1/2 inch) freshly grated ginger
3 tablespoons fresh cilantro, chopped
1/2 teaspoon toasted sesame seeds
Combine and microwave for about 30 seconds, to help the peanut butter soften. Either whisk by hand or use an immersion blender. Don’t refrigerate before using, but do afterwards.
Heat your wok to medium heat. Add about a teaspoon of canola oil, then scramble your eggs. Remove to a pie plate.
Turn heat up to medium high. While it’s heating, drain the pork pieces that have been marinating. Add a little oil to the wok, then add in the pork. Stir fry until cooked through. Remove to the pie plate.
Add more oil if needed. Next, stir fry bell pepper and celery quickly and only for a minute. Remove to the pie plate (at this point, you might need a second one!)
I overcooked mine last night because we got home rather late from a very nice happy hour at my friend’s house. I blame that third glass of wine!
Now, oil the wok again and add the cold rice. Stir fry for a few minutes. Add in the scrambled egg and cooked veggies. Now add in the green onions, bean sprouts and frozen peas. Add in the sauce you made in the beginning, and mix well. Continue to stir fry until peas are warmed through.
To go with this, I fried some wonton wrappers. To a small cast iron skillet, I added one inch of canola oil and heated to medium. To test the heat of the oil, put the wooden handle into the skillet until it touches the bottom. Bubbles should immediately rise up the handle. When the oil is hot, fry the wonton wrapper.
With tongs, carefully turn over and cook until brown. Remove to paper towels. Serve with Mae Ploy, a sweet chilli sauce that you can find in most grocery stores.
I’ve made numerous mistakes in the kitchen, but the worst habit I have is of accidentally getting water into my hot oil, whether because the food has some on it or I’ve dripped water into it from picking up a lid that has condensation on it. So I wrote myself a little warning. It worked!
By the way, when I had emptied out the wok, a lot of rice was stuck to the bottom. This is the easiest day to deal with this: Add a few inches of water and a dash of liquid detergent to the wok, and turn it on high. As it’s boiling away, use your wooden spatula and scrape the bottom of the wok. Within minutes, all of the rice will be unstuck and you’ll have a nice, clean wok that only needs a quick rinse.