Making your own Pork Fried Rice is easy to do and the results are amazingly delicious! And the leftover Chinese Barbecued Pork is great for sandwiches.
For years I made Fried Rice and it never came out quite right. Then I decided to do some research and found out why my fried rice had been suffering…sigh.
The answer was simple. First of all I was using the wrong kind of rice. My beloved Uncle Ben’s just wasn’t cutting it, I needed to use Jasmine Rice.
My other discovery was Chinese Barbecued Pork, and what a delicious discover that was! It has an easy to make marinade that you use to flavor your pork butt or shoulder. Then its placed on a wire rack on a foil lined pan in a very hot oven.
The barbecued pork was easy to make and OMG delicious! I used it for my pork fried rice and also made some delicious tacos with Asian slaw for a little impromptu party we had. They almost licked the pan clean, that’s how good it was.
If you enjoyed this recipe you may also like these:
- Peppercorn Beef and Broccoli
- Chinese Sticky Wings
- Dan Dan Noodles with Shrimp
- Tangerine Beef Recipe
- Korean Pork Barbecue
Pork Fried Rice and Chinese Barbecued Pork
Ingredients
Pork Fried Rice
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 1 teaspoon rice wine
- 1 tablespoon hot water
- 1 tablespoon low sodium soy sauce
- 1 teaspoon dark soy sauce
- 1/4 teaspoon black pepper
- 4 cups cooked Jasmine rice
- 1 tablespoon oil
- 1 medium onion diced
- 1 pound Chinese barbecued pork small dice
- 1 teaspoon sea salt
- 2 eggs scrambled
- 1/2 cup bean sprouts
- 1/2 cup of peas
- 1/4 cup of chopped colorful baby sweet peppers
- 1 bunch of scallions chopped halfway up the green
Chinese Barbecued Pork
- 3-4 pounds pork shoulder or pork butt
- 4 tablespoons sugar
- 2 teaspoon sea salt
- 1 teaspoon five spice powder
- 2 teaspoon paprika
- ¼ teaspoon pepper
- 2 tablespoon plum wine or red wine
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 4 teaspoons hoisin sauce
- 4 teaspoons tomato paste
- 3 teaspoons molasses
- 1 tablespoon oil
- 5 cloves minced garlic
- 2 tablespoon hot water
Instructions
- Combine the honey, sesame oil, hot water, rice wine, low sodium soy sauce, dark soy sauce, and pepper in a small bowl. This is the sauce that will be added to the rice and should be made before you start cooking.
- Cook your rice per instructions on the bag. Fluff the cooked rice with a fork or with your hands There shouldn't be any big clumps!
- Scramble two eggs and keep to the side,. Break up the eggs into very small pieces.
- With a wok or your frying pan over medium heat, add a tablespoon of vegetable oil and sauté the onions until translucent, then add the barbecued pork. Stir until well heated.
- Add the cooked rice and mix well.
- Add the sauce mixture making sure the sauce is mixed in well and season with sea salt and black pepper to taste.
- Add in the eggs, bean sprouts, peas, sweet peppers and half of the scallions. Mix thoroughly and continue to heat for 1-2 minutes.
- Serve the Fried Rice garnished with the remainder of the scallions.
Chinese Barbecued Pork
- Cut the pork into long pieces about 3 inches thick.
- Combine the rest of the ingredients in a bowl to make the barbecue sauce.
- Reserve 3 tablespoons of the sauce for the final baste.
- Place the pork strips into a zip lock bag and pour the the sauce into the bag. Make sure the pork is coated with the sauce, squeeze the air out of the bag, and seal it.
- Marinate in the refrigerator overnight. Store the reserved sauce for later.
- Preheat your oven to 475 degrees.
- Line a sheet pan with foil and place a metal rack on top. (Using the metal rack keeps the pork off of the pan and allows it to roast more evenly)
- Place the pork on the racks, leaving as much space as possible between pieces. Save the sauce for basting.
- Baste the pork with the sauce and place the pan in the upper portion of the oven.
- Cook the pork for 25 minutes then remove from the oven. Turn over the pieces and baste with some of the marinating sauce.
- Continue roasting for another 25 minutes.
- After the additional 25 minutes, turn on the broiler to crisp the outside and add color. (Be sure not to walk away during this process, since the sweet barbecue sauce can burn if left unattended)
- Take out of the oven and use a clean basting brush to brush the roasted pork with the reserved barbecue sauce.
- Let the meat rest for 10 minutes before slicing and enjoy
Nutrition
Colleen becker says
I liked this I made this bbq sticky pork,fried pork rice and sautéed green beans with soy etc.as a side ,done my favorite way.It was all good but I would have liked more flavor .esp.on the meat .Thank you for sharing your recipe.
Chef Dennis Littley says
you can always add more seasoning to the marinade and when you cook the pork. You can always add more spice in, but its hard to take it out.
carol says
chef this sounds soooso!!!! delish!!!, how far in advance can you prepare the pork butt?, for instance if i wanted to do this for the weekend, can i prepare it at the beginning of the week? would love to make it this weeken.
Chef Dennis Littley says
hi Carol
you can make the pork butt 3-5 days in advance or longer and freeze the meat to use when you want to make the pork fried rice. I used the pork on sliders with an Asian style slaw in addition to the rice, you’re going to love it!
Jeanne says
I made this tonight, it was delicious! Thank you for wonderful recipe and a new favorite for using pork shoulder.
Chef Dennis Littley says
Thanks for the feedback Jeanne! I’m very happy to hear you enjoyed my recipe.
Mary @ LOVE the secret ingredient says
This sounds like a great meal to make ahead and enjoy throughout the week. Loving how quick this is considering how much deliciousness it makes!
Chef Dennis Littley says
hi Mary
it was excellent! The fried rice was perfect and we used the pork for sliders and tacos for friends that came over. There wasn’t a drop left!
Larry says
The pork fried rice looks very good but the bbq pork looks to die for.
Chef Dennis Littley says
The bbq pork was so good Larry! I made an asian slaw to go with it and made sliders and tacos for friends!
Brenda Morgan says
This looks delish! Will be trying this recipe soon! Thank you Chef Dennis!
Chef Dennis Littley says
Thanks Brenda, it was delicious!