Yield: 6-8 servings

No Fret Chinese Restaurant-Style Pork Fried Rice

No Fret Chinese Restaurant-Style Pork Fried Rice

Ingredients

For White Rice:

  • cups water
  • 1/2 tsp. salt
  • 1 Tbl. butter
  • 1 cup long grain white rice

Rest of Ingredients:

  • 2 extra large eggs, well beaten
  • 1 Tbl. butter
  • 1 - 2 pork loin chops (8 oz. total), trimmed of fat and diced into 1/3 - 1/2" pieces
  • 2 Tbl. butter
  • 1 tsp. sesame oil
  • 1 tsp. soy sauce
  • 1 large rib celery
  • 1/2 cup baby carrots, sliced fairly thinly
  • 1 onion, diced to the size you prefer, (I prefer a large dice)
  • 1/4 tsp. garlic salt
  • 1/4 tsp. crushed red pepper flakes
  • 1/8 tsp. dried ginger, or grate in a little fresh, to taste
  • 1 tsp. fresh minced garlic
  • 1/4 cup soy sauce, or to taste, (I added just a splash more)
  • 1/2 - 1 Tbl. sesame oil, to taste, (I add 1 Tbl. for our taste)
  • 1 tsp. hoisin sauce
  • 3/4 cup frozen sweet baby peas, unthawed
  • more soy sauce to taste if needed

Instructions

  • Several hours before or in the morning, Make Rice: In medium to large saucepan, add water, salt and butter and bring to a boil, covered. Stir in rice, recover and turn down heat to LOW. Simmer for 15 minutes. Do not lift lid! Remove from heat and let sit for 5 minutes. Fluff with a fork, cover top with a paper towel to absorb steam/extra moisture, and cover with lid. When pan is cool enough, place into fridge to chill for at least 2 hours until rice is completely cold. The longer the better.
  • To make rest:
  • While rice is chilling, beat eggs well. In small sauté pan, melt butter, add eggs. Over medium heat, scramble eggs until hard scrambled chopping eggs into small pieces. Remove eggs to a bowl to cool. Cover and refrigerate until needed.
  • When rice is chilled well, get out a large deep frying pan or wok if you have one. Over medium heat, melt butter with sesame oil and soy sauce. Add pork, celery, carrots, onion, garlic salt, crushed red pepper and dried ginger. Sauté until veggies are almost tender. Add fresh garlic (and grated fresh ginger if using), and sauté 1 more minute.
  • Stir in rest of soy sauce, sesame oil and hoisin.
  • Stir in rice and eggs and fold in until well mixed and coated. Stir-fry 1-2 minutes.
  • Stir in frozen peas, taste-test, add more soy sauce to taste, cover with lid tilted and set aside for 1-2 minutes.
  • Serve hot with more soy sauce and sesame oil at the table as condiments for those who prefer a bit more.

    • Notes

    I'm allergic, so I can't, but if you'd like to, you can serve this topped with broiled, steamed, stir-fried, or grilled shrimp.

    You can also add coarse-chopped or sliced water chestnuts, too, but my hubby is allergic to those.

    I used regular (not dark), sesame oil and regular (not low sodium), soy sauce for this recipe.