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Pork Fried Rice by Junko Gemmill
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Pork Fried Rice

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 day 1 hour 45 minutes
Servings 4 servings

Ingredients

  • 3 rice-cooker cups uncooked Jasmine rice cook 1 day ahead

For the pork marinade

  • 4 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons Japanese cooking sake
  • 1 teaspoon grated garlic
  • 2 tablespoons granulated sugar

For the pork

  • 2 pounds boneless pork loin
  • 1 tablespoon vegetable oil
  • 1 teaspoon sesame oil

For the eggs

  • 3 eggs lightly beaten
  • 1 1/2 tablespoons vegetable oil

For the fried rice

  • 1/2 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 1/3 cup chopped green onions
  • 3 tablespoons minced garlic
  • 2 teaspoons soy sauce
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons pork marinade from above
  • chopped scallions for garnish
  • Sriracha sauce for serving on the side (optional)

Instructions

Cook the rice [1 day ahead]

  • A day ahead of making the fried rice, cook the Jasmine rice per rice cooker instructions.
  • Keep the rice in the rice cooker overnight or in an airtight container.

Marinate the pork

  • In a medium bowl, mix all of the ingredients for the pork marinade. Stir well.
  • Set aside the required amount of marinade for seasoning the fried rice later.
  • Rinse the pork under cold water, pat dry with paper towels, and cut into bite-size pieces.
  • Add the pork to the marinade and mix with a spatula so that all of the pork pieces are evenly coated. Let the pork marinate for 40 minutes.

Cook the pork

  • Drain the pork of the marinade.
  • Add the vegetable oil and sesame oil to a large wok and heat over medium-high heat.
  • Add the pork to the wok and stir-fry until the pork is cooked. Stir frequently. Be careful as the oil may splatter quite a bit at first.
  • Once the pork is cooked, remove from the wok and set aside. If there is any sauce left in the wok, pour it over the pork to keep them from drying out.

Prepare the eggs

  • Clean the wok from above and add the vegetable oil. Heat over medium-high heat.
  • When the oil is hot, add the lightly beaten eggs and quickly stir with a wooden spatula. Remove the eggs from the wok when the eggs are 80% cooked. Set aside.

Make the fried rice

  • Keep the wok on medium-high heat and add the vegetable oil and sesame oil.
  • Add the green onions and stir-fry until evenly coated with oil.
  • Add the garlic and stir-fry until evenly coated with oil.
  • Add the cooked rice and toss the rice to break-up any chunks. Be careful not to mash the rice.
  • Drain the pork of excess marinade and add to the wok. Stir well without mashing the rice.
  • Add the cooked egg and stir to break into small pieces.
  • When all of he ingredients are mixed well, add the soy sauce, salt, white pepper, freshly ground black pepper and the pork marinade that you set aside earlier. Stir well without mashing the rice.
  • Garnish with chopped scallions and serve warm. You could provide Sriracha sauce on the side for those who would like a spicy tangy kick.