We were inspired by the Cantonese-style BBQ pork fried rice for its sweet and slightly smoky flavor. The pork strips are marinated in a savory sauce with a hint of honey, with extra sauce for seasoning the whole dish. It’s important to cook the components on high heat to get a quick sear and even browning. Tossing the food in the skillet is quicker and more efficient than stirring with a spoon. If you don’t know how, this recipe is an excellent one to practice with.
| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup Shaoxing wine
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 4 cloves garlic, finely grated
- 8 ounces 1/2-inch-thick boneless pork blade steaks
- 8 tablespoons vegetable oil
- 1/2 medium onion, chopped
- 2 packed cups snow peas, thinly sliced lengthwise
- 1 cup bean sprouts
- 4 large eggs, beaten
- 4 cups cooked and cooled rice, preferably jasmine (from 2 cups uncooked)
- 2 scallions, thinly sliced
- 1/3 cup Thai basil leaves, torn
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 416 |
| Total Fat | 32 g |
| Saturated Fat | 5 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 15 g |
| Cholesterol | 148 mg |
| Sodium | 1416 mg |
Reviews
Added left over vets. Delicious! My guy is not a fan of Asian food, but he scarfed it down…no left overs!
I put this together tonight, prepping was key but am thrilled with how this turned out!
I made veggie brown fried rice. The process looked daunting but it was easy. Prep everything before you start. Very tasty.
Very tasty!!! Family loved this Fried Rice.
Will definitely cook again.
Will definitely cook again.
Delicious. I did use leftover pork chops, halved the recipe, and cooked rice ramen noodles instead of rice. Very versatile recipe.
This was such an easy recipe. I learned about stir frying from Madame Wong in the 80’s. Those were good but involved with ingredients that weren’t always readily available. This recipe was a good, simple base. Since I was feeding 6 people (including a 17 year old and 21 year old young men) I made the marinade as written but used 1 1/2 pounds of pork loin chops that I sliced thin and marinated for 3 hours. For veg I used 1/2 a large purple onion, 1/2 a red bell, sliced into thin strips. I sliced up one zucchini and 2 yellow squash plus about a cup of leftover broccoli florets. There was plenty of food.
Very tasty! I will be trying more of Chef Jet Tila’s recipes. Make sure all ingredients are prepped before beginning cooking process.
Really good, a bit labor intensive but well worth it.
It was delicious
EXCELLENT