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Barbecued Pork Fried Rice
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Submitted by:
Adam |
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For an especially quick and easy meal, buy prepared Chinese barbecued pork loin (3/4 pound will be plenty). This pink-tinged meat is available at many Asian supermarkets—or you may even be able to purchase it from your neighborhood Chinese restaurant. |
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INGREDIENTS:
- 1 pound(s) , Center-Cut Boneless Pork Loin
- 1/4 cup(s) , Hoisin Sauce
- 4 1/2 tablespoon(s) , Soy Sauce
- 1 tablespoon(s) , Minced Garlic
- 1 1/2 teaspoon(s) , Ketchup
- 1/4 teaspoon(s) , Chinese five-spice powder
- 4 whole , Medium Leeks (white and pale green parts only
- 1/2 pound(s) , Snow Peas
- 1 tablespoon(s) , Chicken Broth
- 1/2 teaspoon(s) , Salt
- 1/4 teaspoon(s) , Fresh Ground Black Pepper
- 5 cup(s) , Chinese-Style white or Brown Rice (chilled)
- 1 1/2 tablespoon(s) , Corn or Safflower Oil
- 1 tablespoon(s) , Fresh Gingerroot Minced Peeled
- 1 1/2 tablespoon(s) , Chinese Rice Wine or Saki
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| Instructions: |
Make barbecued pork loin:
For barbecued pork loin
a 1-pound piece center-cut boneless pork loin
1/4 cup hoisin sauce
1 tablespoon soy sauce
1 tablespoon minced garlic
1 1/2 teaspoons ketchup
1/4 teaspoon Chinese five-spice powder
4 medium leeks (white and pale green parts only)
1/2 pound snow peas
Preheat oven to 350°F.
Trim any fat from pork and pat pork dry. In a bowl stir together remaining barbecued pork loin ingredients. Add pork to barbecue sauce, turning it to coat.
In a small baking pan lined with foil roast pork 25 minutes, or until a meat thermometer inserted at least 2 inches into pork registers 155°F. Cool pork completely. Pork may be roasted 2 days ahead and chilled in a sealable plastic bag.
Cut pork into 1/4-inch-thick slices and cut slices into 1/2-inch squares. Cut leeks crosswise into thin slices and in a bowl soak in water to cover, separating slices into rings and agitating occasionally to dislodge any grit, 5 minutes. Lift leeks from water and drain in a colander. Trim snow peas and halve diagonally.
Make seasoning liquid:
For seasoning liquid
3 1/2 tablespoons soy sauce
1 tablespoon chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups chilled Chinese-style white or brown rice
1 1/2 tablespoons corn or safflower oil
1 tablespoon minced peeled fresh gingerroot
1 1/2 tablespoons Chinese rice wine or sake
In a small bowl stir together seasoning liquid ingredients.
Spread rice in a shallow baking pan and separate grains with a fork.
In a deep 12-inch heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and stir-fry leeks and gingerroot 1 1/2 minutes, or until leeks begin to soften. Add snow peas and toss to coat. Add rice wine or sake and stir-fry until snow peas are crisp-tender. Add rice and pork and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly. |
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