Chinese Barbecued Pork Fried Rice
Serves 2 as a meal
Do not confuse this fried rice recipe with anything that you have ever had before!
The basic fried rice recipe comes from a Chinese "Master Chef" who, at the time, was working at one of the best Chinese restaurants in Japan. It is different from what one might consider to be a standard North American fried rice recipe in three areas. The first is that it uses freshly cooked rice, that has been allowed to sit for a few minutes, rather than day old cold rice. Second, the egg is not fried separately and then added to the fried rice, rather the raw egg is mixed into the rice before it is stir-fried. This keeps the grains of rice from clumping together when they are stir-fried. The third point is that the egg coated rice is stir-fried without the use of any oil.
Loraine and I have added the Chinese barbecued pork, seasoning and vegetables to create our version of Chinese Barbecued Pork Fried Rice.
Ingredients
- 3/4 tbsp granulated sugar
- 1 1/2 tbsp honey
- 1 1/2 tbsp hoisin sauce
- 1 tsp oyster sauce
- 1 1/2 tbsp light soy sauce *
- 1/2 tsp Chinese five spice powder
- 1/2 tsp sesame oil
- 3 cups cooked white rice
- 2 large eggs, beaten
- 1/4 cup water
- 2 oz Chinese barbecued pork, 3/8 inch cubes
- 3 Chinese dried black mushrooms (rehydrated over night), thinly sliced
- 1/4 cup white onion, chopped
- 1/4 cup green onion, chopped
- 10 oz canned mixed vegetables, drained (we use a mixture of carrots, corn, green beans)
- 1 tsp dark soy sauce *
- sprinkle white pepper
- 2 oz Chinese barbecued pork, thinly sliced
*Note: There are two types of Chinese soy sauce, dark and light. This refers to the color of the soy sauce and has no dietary meaning. You should use a dark soy sauce when you want to add color.
Directions
- In a small non-stick saucepan add the sugar, honey, hoisin sauce, oyster, light soy sauce, Chinese five spice powder and sesame oil. Whisk together and bring to a simmer for 1 minute. Remove from heat and set aside.
- Place the rice in a large bowl and mix in the beaten egg.
- Place the rice/egg mixture into a hot wok (or large skillet) and stir-fry for 60 seconds. Remove the stir-fried rice from the wok and set aside.
- Add the water, cubed pork, mushrooms, onions and mixed vegetables to the wok. Stir fry for a couple of minutes.
- Add the reserved rice/egg mixture and mix together with all the other ingredients.
- Add the reserved sauce that you made in step 1 a tablespoon at a time, mixing after each addition and tasting until the flavor is what you desire.
- Add the dark soy sauce and a sprinkle of white pepper.
- Mix well and transfer to a warm serving dish. Cover the rice with the sliced barbecued pork and drizzle on some of the remaining sauce made in step 1.