Trouble With Toast

Recipe: Pineapple Pork Fried Rice | January 13, 2010

Lately, I crave the savory and the salty WAY more than the sweet (which is funny, since I used to be a chocoholic).  The good news about this recipe, which again comes from America’s Test Kitchen (modified slightly by yours truly), is that it caters to all sorts of cravings.  The meat and the soy sauce (among other things) definitely provide a salty kick , and then the pineapples and hoisin sauce follow up with a nice sweetness.  When you add the nuttiness of brown rice and sesame oil, this fried rice is incredibly complex and satisfying.  And it couldn’t be easier to throw together, especially if you have a nice big wok.

Leftovers were also a tasty treat, which is one of the hallmarks of a successful recipe (for me, anyway) and one I will definitely make again.  You can certainly use real eggs (two beaten, if you do so), and you could switch out the pork for chicken or shrimp or tofu or just veggies (adjusting the cooking time accordingly, of course).  This is a great weeknight meal, so enjoy!

  • 1 pound boneless center cut pork chops, cut into ½ inch pieces
  • 3 tablespoons soy sauce
  • 1 tablespoon chili-garlic sauce
  • 4 teaspoons vegetable oil
  • 6 scallions, white parts sliced thin, green parks cut into ½ inch pieces
  • ½ cup Egg Beaters
  • ¼ cup hoisin sauce
  • 1 8-ounce can pineapple chunks with juice
  • 2 teaspoons sesame oil
  • Two cups prepared rice

Combine pork, 2 tablespoons soy sauce, and chili-garlic sauce in bowl.  Heat 2 tablespoons oil in large wok over medium-high heat until just smoking.  Add pork mixture and cook, stirring occasionally, until well browned, about three minutes.  Transfer to bowl.

Add remaining oil to wok and cook scallion whites until softened, about one minute.  Add Egg Beaters and cook, stirring vigorously, until scrambled, about one minute.  Transfer to bowl with pork.

Add hoisin sauce, pineapple, juice, sesame oil, remaining soy sauce, and rice to wok and cook until heated through.  Stir in pork and egg mixture and toss until heated through.  Garnish with scallion greens and serve immediately. 

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