Well, let me tell you, there’s nothing I enjoy more than whipping up a storm in the kitchen for my beloved family and friends. And when it comes to pleasing a hungry crowd, you can’t go wrong with a scrumptious pork fried rice dish. It’s the bee’s knees, if you ask me!
Now, you may be thinking, Fried rice, really? But trust me on this one, with fresh ingredients and a little TLC, this dish will have them coming back for seconds, maybe even thirds!
First things first, let’s talk about the star of the show: the pork. I love using tenderloin because it’s lean, tender, and, let’s be honest, it’s a cut above the rest. Let it chill in the fridge for about an hour, thinly slice it to bite-sized pieces, and give it a quick brown in some sizzling sesame oil. It’s important not to cook it all the way through at this point – we want to keep it as tender as a mother’s love. Set it aside while we get on with the real fun.
The veggies are key to making this dish a healthy hit. You can use your favorite selections, but I like to stick to the classics: peas, carrots, and onions. They’re as reliable as your go-to pair of jeans. Give the carrots and onions a head start by sautéing them for a few minutes, then toss in those peas and let them join the party.
Now, rice is what makes or breaks a truly delicious pork fried rice, and cold, cooked jasmine rice is where it’s at. Trust me, it’ll provide the best texture and won’t stick together like day-old sushi. Grab a hefty portion of cold rice, and with some expert wrist action, make it rain rice into those sizzling veggies.
The pièce de résistance? Stirring back in that juicy pork and adding a splash of soy sauce. Voila! A bona fide miracle right before your eyes.
Next time your loved ones need feeding, consider this pork fried rice – it’s sure to make their hearts (and bellies) sing!
- 1 pound pork tenderloin, thinly sliced
- 4 cups cold cooked jasmine rice
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup diced onions
- 3 tbsp sesame oil
- 3 tbsp soy sauce
- Salt and pepper to taste
- Optional: Green onions and sesame seeds for garnishing
- Slice pork tenderloin into bite-sized pieces, season with salt and pepper, and let it chill in the fridge for about an hour.
- Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat.
- Add sliced pork to the skillet, and cook until slightly browned but not fully cooked through. Transfer cooked pork to a plate and set it aside.
- Add 1 tablespoon of sesame oil to the same skillet and toss in the diced onions and carrots. Sauté for a few minutes until slightly tender.
- Add the frozen peas to the skillet and continue to sauté the vegetables for another 1-2 minutes.
- Move the vegetables to one side of the skillet, and add the last tablespoon of sesame oil to the empty side.
- Add the cold cooked jasmine rice to the skillet, breaking up any large clumps, and stir it into the vegetables.
- Stir in the cooked pork and soy sauce, mixing everything together until well combined and heated through.
- Taste and adjust the seasoning with more salt, pepper, or soy sauce if necessary.
- Optional: Garnish the pork fried rice with chopped green onions and sesame seeds before serving.
That was fresh!