Mmm, tasty!
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How to Cook Perfect Slightly Spicy Pork Fried Rice
A long, long time ago (about 10 years) I became fed up with fried rice at Chinese restaurants. I hated how everything tasted like it was soaked in soy sauce and quickly thrown together with whatever was left in the stir fry pots. I felt that fried rice was being mistreated and used as plate filler and not as a quality side.
I decided that I was going to re-invent the wheel, except this wheel would have wings. I have two meals that I can cook perfectly: a grilled cheese sandwich and this fried rice. This article will show you how to make quality fried rice, step-by-step. I have only told few of this recipe, but since I love Associated Content so much, I decided to let it be made public to my dearest reader friends.
What you'll need to serve as 6 sides or 3 standalone meals:
½ of an onion
1 garlic clove
2 cups of rice, long grain Jasmine Thai (no exceptions!)
1 /2 bell pepper
1 lb. pork loin, no bones
3 tbsp. cooking oil (preferably olive)
1 cup soy sauce
½ to whole bottle Lawry's Thai Ginger Marinade
Lemon Pepper seasoning
Garlic Salt seasoning
Rice Cooker
1 Wok
1 stir-fry skillet
1 large wooden spoon
1 plastic mixing bowl
1 Large Serving bowl
1 Quart-size Ziploc bag
Ok, it's an interesting mix of ingredients and items, but this is the "perfect" recipe. If you don't have a wooden spoon or a wok, run to the store and get one! Or just grab a large skillet and a smaller skillet. If you have a wok, don't use any metal utensils in it or you'll scratch the special, non-stick surface.
1. Start cooking the rice. If you own a rice cooker, it's pretty easy. Put the two cups of rice in the cooking bowl. Fill it with water and rinse the rice one time. Fill it again with water until the water is about half an inch over the rice. This is key because it affects how soft or hard your rice is. If you don't have a rice cooker, get a sauce pot and follow the same directions, except add a pat of butter when you star to cook the rice and set it at medium-high and cover.
A long, long time ago (about 10 years) I became fed up with fried rice at Chinese restaurants. I hated how everything tasted like it was soaked in soy sauce and quickly thrown together with whatever was left in the stir fry pots. I felt that fried rice was being mistreated and used as plate filler and not as a quality side.
I decided that I was going to re-invent the wheel, except this wheel would have wings. I have two meals that I can cook perfectly: a grilled cheese sandwich and this fried rice. This article will show you how to make quality fried rice, step-by-step. I have only told few of this recipe, but since I love Associated Content so much, I decided to let it be made public to my dearest reader friends.
What you'll need to serve as 6 sides or 3 standalone meals:
½ of an onion
1 garlic clove
2 cups of rice, long grain Jasmine Thai (no exceptions!)
1 /2 bell pepper
1 lb. pork loin, no bones
3 tbsp. cooking oil (preferably olive)
1 cup soy sauce
½ to whole bottle Lawry's Thai Ginger Marinade
Lemon Pepper seasoning
Garlic Salt seasoning
Rice Cooker
1 Wok
1 stir-fry skillet
1 large wooden spoon
1 plastic mixing bowl
1 Large Serving bowl
1 Quart-size Ziploc bag
Ok, it's an interesting mix of ingredients and items, but this is the "perfect" recipe. If you don't have a wooden spoon or a wok, run to the store and get one! Or just grab a large skillet and a smaller skillet. If you have a wok, don't use any metal utensils in it or you'll scratch the special, non-stick surface.
1. Start cooking the rice. If you own a rice cooker, it's pretty easy. Put the two cups of rice in the cooking bowl. Fill it with water and rinse the rice one time. Fill it again with water until the water is about half an inch over the rice. This is key because it affects how soft or hard your rice is. If you don't have a rice cooker, get a sauce pot and follow the same directions, except add a pat of butter when you star to cook the rice and set it at medium-high and cover.
- This fried rice is light on soy sauce, heavy on flavor
- The best utensils to use are a wooden spoon and a wok when cooking the final part of the meal
Comments
basmati is good...i haven't made fried rice with it yet, but I love the texture!
Just began cooking my won fried rice...have made it twice this week already! So good, except I use Basmati Indian rice for everything :)
ZhenMonk
(Guest)
(Guest)
07/15/2008
I don't think it's mentioned, but the final texture of the rice will be GREATLY improved if the rice is cooked and cooled and fluffed, and then stored uncovered in the refrigerator for 12-24 hours. This will allow the exterior of the rice to "dry out" and the individual kernels separated.
I'll have to try this. It sounds so yummy! Thanks for sharing.
This looks and sounds delicious!!! I agree that fried rice doesn't taste the same as it used too. Sometimes, the rice is too dry, and without any vegetables, while other times, it is simply bland and boring! I am going to give this a try! Thanks for the great read, and the delicious recipe! :)
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