The Best Pork Fried Rice
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 416
- Total Fat
- 32
- Saturated Fat
- 5
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 11
- Protein
- 15
- Cholesterol
- 148
- Sodium
- 1416
- Total: 1 hr
- Active: 30 min
Ingredients
1/2 cup soy sauce
1/4 cup hoisin sauce
1/4 cup Shaoxing wine
2 tablespoons honey
2 tablespoons sesame oil
4 cloves garlic, finely grated
8 ounces 1/2-inch-thick boneless pork blade steaks
8 tablespoons vegetable oil
1/2 medium onion, chopped
2 packed cups snow peas, thinly sliced lengthwise
1 cup bean sprouts
4 large eggs, beaten
4 cups cooked and cooled rice, preferably jasmine (from 2 cups uncooked)
2 scallions, thinly sliced
1/3 cup Thai basil leaves, torn
Directions
- Whisk together the soy sauce, hoisin, Shaoxing wine, honey, sesame oil and garlic in a medium bowl until combined. Reserve 1/2 cup of the soy marinade for the rice.
- Cut the pork into 2-inch strips about 1/4-inch thick and toss in the soy marinade until completely coated. Let sit uncovered at room temperature for 30 minutes to let the marinade penetrate. Drain through a mesh strainer, discard the marinade and return the pork to the bowl.
- Heat 2 tablespoons of the vegetable oil in a large nonstick skillet or wok over high heat until the oil shimmers and tiny wisps of smoke are visible. Cook the pork, tossing often, until browned but not charred, about 2 minutes. Transfer to a large bowl.
- Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Cook the onions, tossing often, until translucent and just tender, about 2 minutes. Add 1/3 cup of the reserved marinade and cook, stirring occasionally, until the liquid has almost completely evaporated, 1 to 2 minutes. Transfer the onions to the large bowl.
- Heat 2 tablespoons of the vegetable oil in the same skillet over high heat. Cook the snow peas and bean sprouts, tossing often, until bright green but lightly browned in spots, about 2 minutes. Transfer to the large bowl.
- Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Add the beaten eggs and stir vigorously for 10 seconds (no, really, 10 seconds). Transfer to the large bowl and break the egg up into 1-inch pieces.
- Heat the remaining 2 tablespoons vegetable oil in the same skillet over high heat. Add the rice, patting it down into an even layer and breaking up any clumps, and let sit undisturbed for 1 minute to fry. Then vigorously toss, breaking up any clumps, until the grains dry out, separate and start to crisp and lightly brown, about 3 minutes.
- Add the pork, vegetables and egg to the rice and vigorously toss (or stir) until completely combined and the ingredients are evenly distributed into the rice. Season with the remaining soy marinade if necessary, adding 1 tablespoon at a time and tossing well to combine.
- Top the fried rice with the scallions and basil before serving.
Cook’s Note
We call for pork blade steaks because they are more tender and juicier than a standard pork chop, but if you can't find them, a regular pork chop will do.