Cheryls Pork Fried Rice Recipes

Steps:

• Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.
• Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.

Steps:

• Cut meat into thin strips, about an inch long.
• Saute scallions in oil for about 5 minutes.
• Add peppers and cook until soft.
• Remove and keep warm.
• Add meat and brown.
• Add soy sauce, garlic and black pepper.
• Simmer for a minute or two, until liquid is absorbed into meat.
• Add scallions and peppers back to pan.
• Add cooked rice and heat through.
• While mixture is heating through, in a small bowl beat egg.
• Then in a small fry pan, scramble egg.
• Add to rice mixture and serve.

Steps:

• In a large skillet or wok, heat one tablespoon of oil over a medium high heat. Add egg and cook until barely set. Scramble into small pieces and set aside.
• Add remaining oil, onion, red pepper, garlic and Red Curry. Stir-fry until onion is translucent and curry dissolved.
• Add pork, Fish Sauce and sugar. Stir-fry until pork is no longer pink. If using leftover pork, stir fry until hot & sugar dissolved.
• Add Jasmine Rice and reserved egg to skillet. Toss lightly to combine and stir-fry until rice is heated through. Mix in cilantro or basil, and serve.

Steps:

• Whisk together the soy sauce, hoisin, Shaoxing wine, honey, sesame oil and garlic in a medium bowl until combined. Reserve 1/2 cup of the soy marinade for the rice.
• Cut the pork into 2-inch strips about 1/4-inch thick and toss in the soy marinade until completely coated. Let sit uncovered at room temperature for 30 minutes to let the marinade penetrate. Drain through a mesh strainer, discard the marinade and return the pork to the bowl.
• Heat 2 tablespoons of the vegetable oil in a large nonstick skillet or wok over high heat until the oil shimmers and tiny wisps of smoke are visible. Cook the pork, tossing often, until browned but not charred, about 2 minutes. Transfer to a large bowl.
• Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Cook the onions, tossing often, until translucent and just tender, about 2 minutes. Add 1/3 cup of the reserved marinade and cook, stirring occasionally, until the liquid has almost completely evaporated, 1 to 2 minutes. Transfer the onions to the large bowl.
• Heat 2 tablespoons of the vegetable oil in the same skillet over high heat. Cook the snow peas and bean sprouts, tossing often, until bright green but lightly browned in spots, about 2 minutes. Transfer to the large bowl.
• Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Add the beaten eggs and stir vigorously for 10 seconds (no, really, 10 seconds). Transfer to the large bowl and break the egg up into 1-inch pieces.
• Heat the remaining 2 tablespoons vegetable oil in the same skillet over high heat. Add the rice, patting it down into an even layer and breaking up any clumps, and let sit undisturbed for 1 minute to fry. Then vigorously toss, breaking up any clumps, until the grains dry out, separate and start to crisp and lightly brown, about 3 minutes.
• Add the pork, vegetables and egg to the rice and vigorously toss (or stir) until completely combined and the ingredients are evenly distributed into the rice. Season with the remaining soy marinade if necessary, adding 1 tablespoon at a time and tossing well to combine.
• Top the fried rice with the scallions and basil before serving.

Steps:

• Heat 1/2 tablespoon of the peanut oil in a large skillet over medium-high heat. Add eggs and tilt pan to coat the surface. Cook eggs in an even layer until cooked through, flipping halfway through cooking (about 2 minutes per side). Remove eggs, dice into small pieces and set aside.
• To the same pan, heat remaining peanut oil. Add onion, garlic and ginger and cook 2 minutes. Add diced pork and cook 3 minutes, until golden brown. Add rice, soy sauce and sesame oil and cook 2 minutes to heat through. Season, to taste, with salt and black pepper. Remove from heat and stir in cilantro.
• Transfer to a serving plate and top with chopped eggs.

Steps:

• Sprinkle five-spice powder over pork and toss to coat. In a large nonstick skillet or wok coated with nonstick cooking spray, stir-fry pork for 3 minutes or until brown. Remove and keep warm. Stir-fry fennel seed in 3/4 teaspoon oil for 30 seconds. Add the broccoli, celery, carrot and onions; stir-fry for 3 minutes or until crisp-tender. Remove and keep warm.
• Stir-fry the rice in remaining oil for 2 minutes. Stir in soy sauce and pepper. Return pork and vegetables to the pan; cook and stir until heated through.

Steps:

• Combine pork, soy sauce, red wine, brown sugar, honey, cinnamon, and garlic in resealable zip-top bag. Seal and squish the bag to make sure marinade is evenly dispersed over the meat. Let stand at room temperature for 1 hour or refrigerate overnight for best results.
• Preheat the oven to 350 degrees F (175 degrees C). Drain marinade into a cup and reserve. Place pork on a rimmed baking sheet.
• Bake in the preheated oven, turning and basting with the marinade frequently, until pork is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Heat oil in a large skillet or wok over medium to medium-high heat. Pour eggs into the skillet; cook and stir until set but still fluffy, 3 to 4 minutes. Add pork, rice, and onion. Stir to combine. Cook, stirring occasionally, until onion begins to turn translucent, about 6 minutes.
• Sprinkle peas, bean sprouts, and soy sauce onto the fried rice. Stir to incorporate and cook, stirring occasionally until heated through, about 5 minutes. Add green onions and mix to combine. Serve immediately.

Steps:

• Measure leftover rice and set aside.
• In a large pan put a little oil and add the chopped onions; cook on low heat till just about done; push aside.
• Add the chopped mushroom and cook just a couple of minutes.
• Any extras you may add at this time--frizzle a little.
• Add the beaten egg and scramble till done and then chop up in the pan till fine.
• Add the soy sauce and brown sauce and stir well.
• Add the meat.
• Heat through and serve.

Steps:

• Separate the rice in a bowl using your fingers dipped in cold water.
• Heat 1 tbs of oil in a wok. Beat the eggs in a bowl until the yolks and whites are combined. Pour onto hot oil and stir frequently until scrambled. Place in a bowl and set aside.
• Heat 1 tbs of oil in a wok. Cut up pork into cubes or strips and throw on hot oil. Cook until edges are golden brown. Remove into a bowl.
• Heat remaining 2 tbs of oil. Add separated rice and cook for 5 minutes or until golden.
• Add eggs, pork, vegetables, soy sauce, broth and five spice. Cook for few minutes until flavors combine.
• Add chopped green onions.
• Enjoy!
• Note: You can add shitake mushrooms, I don't because of allergies in my family but they are very good.