"This recipe is very much like the one my father used for his basic fried rice, served to thousands who came to our Chinese restaurants," Fong-Torres says. To keep the rice texture firm in the finished dish, Fong-Torres rinses the cold cooked rice and drains it well before adding it to the stir-fry. For variety, substitute chicken or shrimp for the pork.
Love this. Definitely use the "Chinese style roast pork" recipe. The flavor is unbeatable.
Yum! Would make again!
it was excellent. It took a bit to make - I cooked the meat while preparing the fried rice. It was well worth it, and lasted for several meals of leftovers.
This was a solid - good, easy recipe. I used some leftover BBQ pork tenderloin, chopped - otherwise I followed the recipe. I felt like the iceburg lettuce was too prominent in the recipe and think that a napa cabbage would be much better here (which is what I'll do next time). I'll also use brown rice as we just like the flavor/texture better.
Good, but nothing special. Rinsing the rice after it is cooked really helps -- will have to remember that tip.
