Pork Fried Rice

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When I suggested earlier this week that we make fried rice for our post this weekend I wasn’t fully aware that fried rice is essentially made from leftovers. Surprisingly, we don’t normally have large amounts of leftover asian meats and rice sitting around so creating this recipe meant creating some ‘leftovers.’ We decided to make pork fried rice which gave us the opportunity to try making Char Siu, or Chinese barbecued pork. Char Siu leftovers are prized in Asian cuisine, because the glaze is so flavorful that a minimal amount of the pork can easily bring another recipe, (such as pork fried rice!) to life. The other required leftover is rice (obviously) so the day before we planned to make our fried rice I made a huge batch of short grain white rice. Don’t be tempted to use fresh rice in fried rice because fresh rice will steam instead of fry and be too mushy! Once you have your leftovers assembled, fried rice is a snap to make in a hot wok and takes less than 30 minutes. We wanted our fried rice to have a bit more complexity than the fried rice from our corner take out place so we incorporated shiitake mushrooms, diced carrot, peas, and a super flavorful sauce to kick it up a notch. The final product is a hearty and robust blend of flavors and textures that makes you want to go back for seconds…and then, a half hour later, thirds. Give your local take out joint a break and try this pork fried rice!

Fried Rice-048 Katryn’s Wine Pairing: Wolf Blass Yellow Label Shiraz, 2011
Rating: 9.0 out of 10.0

This wine is phenomenal and I will absolutely be looking for reasons to buy it again! I was swayed to buy it by all the awards and gold medals that decorate the label and it did not disappoint. The wine is a South Australian Shiraz that is full-flavored, spicy, and juicy, with notes of plum and a subtle oakiness. The wine stood up well to the bold flavors in the fried rice and the richness of the wine added a spice and depth to the dish that seemed to lend it elegance and sophistication. A super successful pairing!

Fried Rice-046 Nathan’s Beer Pairing: Blue Paddle Pilsner, New Belgium Brewing
Rating: 7.5 out of 10.0

This pilsner was a completely drinkable, ordinary, and average pilsner. It got the job done but didn’t stand out in any way. This golden yellow pilsner pours with a nice light head but has little aroma. It has tasty malt and biscuit flavors and finishes very crisp with little to no hop flavor. A pilsner was a perfect choice to wash down the barbecue pork, soy sauce, and rich flavors of our fried rice. Any heavier style of beer in either flavor or body could run the risk of competing with the meal too much and overwhelm the palate.

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Pork Fried Rice:

Adapted from this recipe
Total Time: 25 Minutes
Servings: 4


4 tablespoons soy sauce
1 tablespoon fish sauce
5 teaspoons rice vinegar
1 tablespoon Asian sesame oil
1 teaspoon sugar
2 tablespoons canola oil or vegetable oil
¾ pound Chinese barbecued pork, cut into ½ inch dice
½ cup frozen peas, thawed
2 large shiitake mushrooms, stems discarded and caps thinly sliced
1 carrot, cut into ⅓ inch dice
4 large eggs, lightly beaten
4 cups cold cooked Japanese short-grain rice
2 scallions, thinly sliced
Pinch of freshly ground pepper
Kosher salt


1. In a small bowl, stir the soy sauce with the rice vinegar, sesame oil and sugar.
2. Heat a very large skillet. Add the shortening and let melt. Add the diced pork and stir-fry over high heat for 1 minute. Add the peas, shiitakes, and carrot and stir-fry until tender. Add the eggs and scramble just until set.
3. Stir in the cooked rice, scallions, soy sauce mixture and pepper and stir-fry until the rice is hot. Remove from the heat and season with salt. Spoon the fried rice into bowls and serve.

Chinese Barbecued Pork:

We used this recipe
Makes 4 servings
Active Time: 30 minutes
Total Time: 5.5 hours (includes marinating)


1 (1-pound) piece boneless pork loin
1/4 cup hoisin sauce
1/4 cup soy sauce
1/4 cup dry white wine
2 tablespoons honey
1 tablespoon finely chopped peeled fresh ginger
1 teaspoon finely chopped garlic
1/2 teaspoon salt


1. Cut pork along the grain into strips 2 inches wide. Remove and discard any sinew but do not trim fat. Transfer pork to glass baking dish (we used an 8×8 inch pan.) Stir together remaining ingredients in a small bowl until well combined. Add to pork and turn pork to coat, then cover tightly with plastic wrap. Marinate pork, refrigerated, for at least 4 hours.
2. Put a rack in lower third of oven and preheat oven to 375°F. Fill a 13-by-9-inch roasting pan with 1/2-inch water and place a wire rack across top of pan.
Remove pork from marinade, reserving marinade, and position pork strips 1 inch apart on wire rack. Roast for 15 minutes.
3. Meanwhile, bring marinade to a boil in a 1-quart saucepan (marinade may look curdled). Remove from heat.
4. Brush some marinade over pork and roast for 10 minutes more. Generously baste meat with marinade, turn each piece over, and baste again. Roast pork for 20 minutes more, basting 2 or 3 more times with remaining marinade.
5. Increase oven temperature to 400°F and roast pork until mahogany-colored and caramelized on edges, 10 to 15 minutes more (about 1 hour total roasting time). Transfer to a cutting board and let stand, loosely covered with foil, for 10 minutes. (Its internal temperature will rise 10 to 15 degrees as it stands.) The pork is now ready for the fried rice!

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