PORK FRIED RICE

Pork Fried Rice–love it! Fortunately, it’s relatively easy and quick to put on the table. Although our family usually leans more toward chicken, there’s no beating juicy pork tenderloin in fried rice. All thumbs up!

Pork Fried Rice

3 tbsp hoisin sauce

3 tbsp soy sauce

1 tbsp honey

1 lb pork tenderloin, cut into 1/2″ dice

2 tbsp olive oil

1 cup onion, finely chopped

1 carrot, peeled and finely chopped

4 cups cooked white rice

3 eggs, lightly beaten

1/2 cup peas

3 scallions, thinly sliced

1 tsp Asian sesame oil

1) In medium-sized bowl, mix hoisin sauce, honey, and soy sauce; stir in pork and marinate 10 minutes

2) Add oil to large skillet and heat over medium-high; add onion and cook, stirring often, 3 minutes; drain marinade from pork (reserving marinade) and add pork to skillet; cook, stirring often, 4 minutes; add carrots and cook, stirring often, 2 minutes; stir in rice and reserved marinade and cook 3-4 minutes

3) With large spoon, push rice mixture to sides of skillet, forming well in center; add beaten eggs to center and scramble; add peas, scallions, and sesame oil to skillet and, stirring continuously, cook 3 minutes until heated through; serve with additional soy sauce

Servings: 6 dinner-sized; 10 side-sized

Advertisements

PINEAPPLE-PORK FRIED RICE

Though I tout this dish as an entree, I served it with sushi for my guys who believe fried rice has no business disguising itself as anything other than a side. I, however, stuck to the Pineapple-Pork Fried Rice that is entree enough for me. Where did I get the idea of adding pineapple to pork-fried rice? I looked in my fridge and a beautiful pineapple looked back at me. We came to an understanding and this deliciousness resulted. Give it a try.

Pineaapple-Pork Fried Rice 2

5 cups prepared brown rice (Confession #2: I used instant); chill in fridge before using

3 tsp sesame oil, divided

1-1/2 lb pork loin, fat removed, sliced into thin strips

1/2 tsp ground black pepper

1/2 tsp sea salt

1 cup carrots, diced

3/4 cup onion, chopped

3 green onions, sliced thin

1 tbsp butter

2 eggs, lightly beaten

1/2 cup peas (I used frozen and thawed)

1-1/2 cups fresh pineapple, diced

3/4 cup soy sauce

1) To large skillet over medium-high heat, add 1-1/2 tsp sesame oil (reserving 1-1/2 tsp) and pork loin; sprinkle pork loin with pepper and sea salt and cook 6-7 minutes until meat is no longer pink; remove pork from skillet and set aside

2) Heat reserved 1-1/2 tsp sesame oil in skillet over medium heat; add carrots and onion and cook 2-3 minutes; add green onions and cook 1 minute; remove carrot-onion-green onion mixture from skillet and set aside

3) Add butter to skillet and melt; pour beaten eggs into skillet and let set without stirring for 1 minute; stir eggs and break into small pieces with spatula; add pork, carrot-onion-green onion mixture, peas, and pineapple; stir to combine; stir in soy sauce and cook 4-5 minutes until heated through; serve

Servings: 6-8 as entree; 10-12 as side

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/12/12.

SHRIMP FRIED BROWN RICE

I love hearty brown rice with all its crazy good texture, but toss in carrots, red bell pepper, onions, and snap peas (oh, yeah, and shrimp) and don’t even think about offering me chopsticks. Spoon, please–big one! This was one scrumptious meal.

3 large eggs

1/8 tsp sea salt

2 tbsp olive oil, divided

1 cup matchstick carrots

1 red bell pepper, diced

5 green onions, sliced

8 oz sugar snap peas (I used frozen and thawed before cooking)

3 tbsp soy sauce

1 tsp sesame oil

1 tbsp water

3/4 lb pre-cooked medium shrimp (peeled, deveined, tailless), each cut into 3 pieces

4 cups cooked brown rice (I used short grain that took about 45 minutes to cook)

1) In small bowl, beat eggs and salt

2) Heat 1 tbsp olive oil (reserving 1 tbsp) in large skillet over medium-high heat; pour eggs into skillet and cook, without stirring, 1-2 minutes until nearly set; flip and cook additional 1 minute; transfer egg to cutting board and cut into thin strips; set aside

3) Heat reserved 1 tbsp oil in same large skillet over medium-high heat; add carrots, red bell pepper, green onions, and snap peas; cook 3-4 minutes, stirring often

4) Meanwhile, in small bowl, mix soy sauce, sesame oil, and water; set aside

5) To vegetables in skillet, add shrimp and cook 2 minutes, stirring often; add rice and soy sauce mixture and cook until dish is warmed through; stir in egg strips and serve with additional soy sauce

Servings: 4 hearty dinner-sized portions