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Pork Fried Rice image
Pork Fried Rice

Source: Chef Jean-Paul Bourgeois

Where to Buy
PREP TIME

30 mins

COOK TIME

15 mins

SERVING SIZE

5

Pork Fried Rice image

What You’ll Need

2 pounds Prairie Fresh® Natural pork loin, sliced in medallions, cut in half2 tablespoons vegetable oil, divided3 large eggs, lightly beaten1/2 large yellow onion, chopped1 carrot, peeled and cut into 1/4" pieceskosher saltfreshly ground black pepper1 tablespoon grated ginger2 cloves garlic, minced1 cup frozen peas4 cups cooked white rice (cooled and day old)2 tablespoons low-sodium soy sauce1 tablespoon hoisin sauce3 green onions, thinly sliced1 teaspoon sesame oil
For the marinade:1/2 cup low-sodium soy sauce1/4 cup water1 tablespoon sesame oil1 tablespoon chili flakes3 slices fresh ginger3 tablespoons white sugar

Directions

  1. In a bowl, combine all marinade ingredients and stir until the sugar dissolves. In a resealable bag, add pork medallions and marinade. Marinate pork medallions for 4-12 hours in a refrigerator.
  2. Dry the medallions with a paper towel. Cut into bite-sized pieces and set aside.
  3. In a large skillet over medium heat, heat 1 tablespoon vegetable oil. Add eggs and let sit for a few seconds before lightly scrambling and folding the egg mixture over itself. Remove from skillet and set aside.
  4. In the same skillet, heat remaining tablespoon oil. Add onion and carrot. Cook, stirring occasionally, until the vegetables are tender. Add the cubed pork loin to the skillet and season with salt and pepper. Cook until the pork starts to caramelize. Stir in the ginger, garlic and peas. Cook about 1 minute until fragrant.
  5. Add the rice. Stir in the soy sauce, hoisin, green onions and sesame oil. Toss to combine. Fold in the scrambled eggs.
  6. Serve immediately.
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