Asian > Chinese

Moo Shu Pork and Egg Fried Rice Recipe

Ingredients with Measurements:
- 1 lb pork tenderloin, sliced thinly
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tsp sugar
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- 2 cups cooked white rice
- 2 eggs, beaten
- 1/2 cup frozen peas and carrots, thawed
- 2 green onions, thinly sliced
- 2 tbsp vegetable oil
- Salt and pepper to taste

Special equipment needed:
- Wok or large skillet
- Mixing bowls

Step-by-step instructions:

1. In a mixing bowl, combine soy sauce, hoisin sauce, rice vinegar, cornstarch, sugar, ginger, garlic powder, black pepper, and salt. Add sliced pork and toss to coat. Let marinate for 10 minutes.

2. Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil and swirl to coat. Add the marinated pork and stir-fry for 3-4 minutes or until cooked through. Remove from the wok and set aside.

3. In the same wok, add 2 tablespoons of vegetable oil and swirl to coat. Add beaten eggs and scramble until cooked through. Add cooked rice, peas, and carrots. Stir-fry for 2-3 minutes or until heated through.

4. Add the cooked pork and green onions to the wok. Stir-fry for another minute or until everything is well combined. Season with salt and pepper to taste.


Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4 servings

Nutritional information:
Calories: 425
Fat: 15g
Carbohydrates: 43g
Protein: 28g
Sodium: 693mg
Sugar: 5g

Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken breast or beef sirloin.
- Frozen peas and carrots can be substituted with any frozen mixed vegetables.

Variations:
- Add sliced mushrooms or bamboo shoots for extra texture and flavor.
- Use brown rice instead of white rice for a healthier option.
- Add a tablespoon of oyster sauce for a richer flavor.

Tips and tricks:
- Make sure to slice the pork thinly for faster cooking time.
- Cook the eggs first before adding the rice to prevent the rice from getting soggy.
- Use day-old cooked rice for best results.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve in a large platter or individual bowls.

Garnishes:
Garnish with chopped cilantro or sesame seeds.

Pairings:
Pair with a side of stir-fried vegetables or a simple green salad.

Suggested side dishes:
- Stir-fried green beans
- Steamed broccoli
- Asian coleslaw

Troubleshooting advice:
- If the rice is too dry, add a tablespoon of water or chicken broth to moisten it.
- If the pork is tough, marinate it for longer or slice it thinner.

Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw meat and vegetables to prevent cross-contamination.

Food history:
Moo Shu Pork is a traditional Chinese dish that originated in northern China. It is typically made with shredded pork, wood ear mushrooms, and scrambled eggs, served with thin pancakes and hoisin sauce.

Flavor profiles:
Savory, slightly sweet, and tangy.

Serving suggestions:
Serve with a side of steamed rice or noodles.

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Region: Chinese

Taste: Savory, Tangy, Spicy, Umami, Sweet