Forget takeout! We're fired up for Quick and Easy Pork Fried Rice. The pork is very tender and we love the sweet and sour flavor of the sauce.
2 (8.5-ounce) pouches precooked basmati rice
1/4 cup lower-sodium soy sauce
1 tablespoon chili garlic sauce
1 1/2 teaspoons hoisin sauce
2 tablespoons peanut oil, divided
1 pound boneless pork shoulder (Boston butt), trimmed and thinly sliced into 1-inch pieces
1 large egg, lightly beaten
1 1/2 cups chopped red bell pepper
1 cup frozen shelled edamame
2/3 cup thinly sliced green onions, divided
How to Make It
Heat rice according to package directions.
Combine soy sauce, chili garlic sauce, and hoisin in a bowl. Heat a wok or large skillet over high heat. Add 1 tablespoon oil; swirl to coat. Add pork to pan in a single layer; cook 2 minutes, without stirring. Stir-fry pork for 4 minutes or until done. Add pork to soy sauce mixture; toss to coat.
Add egg to pan; cook 45 seconds or until set. Remove egg from pan; cut into bite-sized pieces.
Add remaining 1 tablespoon oil to pan; swirl to coat. Add bell pepper, edamame, and 1/2 cup onions; stir-fry 1 minute. Add rice; stir-fry 2 minutes. Add pork and soy sauce mixture; cook 1 minute, stirring constantly. Top rice mixture with egg and remaining onions.
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This is a GREAT alt. to chinese takeout. I used brown rice medley to boost the nutrition value of the rice. Used 3 egg whites and threw in broccoli to add in a green veggie to round out the meal. The leftovers also reheat well and are a nice hot lunch treat for my 8 yr old in a thermos! Sometimes I make this with whatever veggies I have laying around in the fridge. Quick and EASY.
This was a big hit here. We made a couple of changes, but I'll be keeping them. When I asked the butcher for pork shoulder, and he asked what I needed it for, he said the pork would be too tough for a stir fry, so he cut up boneless pork chops instead. They turned out great. Then I went to 3 stores and couldn't find hoisin, so I used a little bit of the bottled stir-fry schezuan sauce I already had and I really liked the sub. If you can, don't sub out the edamame. That was the best part -- added a really cool texture to the dish.
I made this tonight using leftover pork tenderloin and fresh shelled edamame and it was delicious. It is just the right amount of seasoning; not too hot, but full of flavor. I could easily see substituting peas if you don't like edamame and it would be good - just add late in the process so they don't get mushy. You could easily do broccoli too. The key is to keep a green item in there as the color is part of what makes it look as delicious as it tastes. I too would add at least one more egg, or use an extra large egg (if you have one). Just like all stir-fry, the largest amount of time is in the cutting and prep work...the cooking goes by in a flash. I too like day-old rice and will make it that way in the future, but tonight I tried to follow the recipe as close as possible to the original. This will be made again!
I love quick and easy meals like this. It was very good and we had plenty of left-overs for lunch the next day. The only recommendation I would have for this dish and plan on doing the next time I make it is to cook the rice the day before. Day-old rice is always the best in fried rice recipes.
I really like this recipe! The heat is perfect (I am very sensitive to spicy), but my husband would like a little extra. He also doesn't like the veggies (more of a meat and starch guy). This recipe, veggies and all, is part of our rotation!
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