Ingredients with Measurements:
- 2 cups cooked white rice
- 1/2 pound pork tenderloin, sliced into thin strips
- 2 tablespoons vegetable oil
- 1/2 cup frozen peas and carrots
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1/4 teaspoon ground ginger
- Salt and pepper to taste
- 2 green onions, thinly sliced
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced pork and cook until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.
3. Add the frozen peas and carrots, chopped onion, and minced garlic to the skillet. Cook until the vegetables are tender, about 5 minutes.
4. Push the vegetables to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until cooked through, then mix with the vegetables.
5. Add the cooked rice to the skillet and stir to combine with the vegetables and eggs.
6. In a small bowl, whisk together the soy sauce, hoisin sauce, ground ginger, salt, and pepper. Pour the sauce over the rice mixture and stir to coat evenly.
7. Add the cooked pork to the skillet and stir to combine.
8. Cook for an additional 5-10 minutes, stirring occasionally, until the rice is heated through and the flavors have melded together.
9. Remove from heat and sprinkle with sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 40g
Protein: 20g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken, beef, or tofu.
- Frozen peas and carrots can be substituted with any frozen vegetable blend.
- Hoisin sauce can be substituted with oyster sauce or sweet chili sauce.
Variations:
- Add diced pineapple or sliced water chestnuts for extra texture and flavor.
- Use brown rice instead of white rice for a healthier option.
- Add a splash of sesame oil for a nutty flavor.
Tips and tricks:
- Use day-old rice for best results.
- Cook the pork in batches to avoid overcrowding the skillet.
- Use a wooden spoon or spatula to prevent the rice from sticking to the skillet.
Storage instructions:
Store leftovers 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 bowl or on individual plates.
Garnishes:
Sprinkle with sliced green onions or chopped cilantro.
Pairings:
Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, roasted asparagus, or a green salad.
Troubleshooting advice:
If the rice is too dry, add a splash of chicken broth or water to moisten.
Food safety advice:
Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Peking Pork Fried Rice is a popular Chinese dish that originated in Beijing, China.
Flavor profiles:
Savory, slightly sweet, and umami.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Chinese