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Chinese: Pork Fried Rice

Source of Recipe

From "Mad Hungry: Cravings" by Lucinda Quinn


Recipe Introduction

"This is easily my husband's favorite Chinese takeout choice. Onions, pork, and scrambled eggs — greasy and satisfying. When you make it at home, you get the flavor of the Chinese joint but with fresher ingredients and minus the grease slick, thank you very much."

List of Ingredients

â—¦ 12 ounces pork tenderloin, cut into ½-inch dice
â—¦ 2 tablespoons hoisin sauce
â—¦ 1 tablespoon honey
â—¦ 3 tablespoons soy sauce
â—¦ ¾ teaspoon Chinese five-spice powder
â—¦ 2 tablespoons peanut oil
â—¦ ½ large white onion, finely chopped
â—¦ 4 cloves garlic, minced
â—¦ 1 medium carrot, peeled and finely chopped
â—¦ 3 cups cooked white rice
â—¦ 4 large eggs, lightly beaten
â—¦ ½ cup frozen peas, thawed
â—¦ 3 scallions, thinly sliced on the bias
â—¦ 1 teaspoon Asian sesame oil


Recipe

Combine the pork, hoisin, honey, soy sauce, and five-spice powder in a medium bowl. Marinate for 15 minutes.

Heat a wok over high heat. When the wok smokes, add the oil.
When the oil shimmers, add the onions and garlic and cook, stirring, for 30 seconds. Drain the pork, reserving the marinade, add to the wok, and cook, stirring, until browned, 2 to 3 minutes.

Add the carrots and rice, along with the reserved marinade, and cook, stirring constantly, until the liquid has been absorbed, about 2 minutes. Create a well in the center of the wok, pour in the eggs, and scramble. Add the peas, scallions, and sesame oil to the wok, and stir until incorporated. Serve immediately.

Serves 4