Recipe courtesy of Guy Fieri
Episode: Tangerine Beef
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BBQ Pork Fried Rice
Total:
1 hr 45 min
Prep:
35 min
Inactive:
1 hr
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 45 min
Prep:
35 min
Inactive:
1 hr
Cook:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

For the pork:
For the rice:

Directions

Pork: In medium bowl, add soy and oyster sauce, ginger and garlic, and sesame oil. Add pork and let marinate for 1 hour in the refrigerator.

Heat grill to medium-high, and grill pork on both sides until done. Heat remaining marinade to 165 degrees F and use to baste meat as it cooks. When meat is almost cooked through, glaze both sides with sweet and sour sauce and let finish cooking while sauce caramelizes on meat. Remove from grill, allow to stand for 10 minutes, and cut into 1/2-inch pieces.

Rice: While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke. Add ginger, as well as all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan.

Once entire mixture is thoroughly combined, pour beaten eggs over rice and vegetables, and toss again rapidly until all egg is cooked. Add the soy sauce, oyster sauce, and sesame oil. Mix thoroughly and then add pork.

Garnish with green onions and sesame seeds. Serve immediately.

Pairs well with Riesling

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