June 19, 2012

Pork Fried Rice

Tim and I were lucky enough to be invited over a friend's house for a Chinese cooking class. She won it in an art auction and I was so excited since Chinese food is a favorite in our house (see our Valentine's day tradition here). Luckily the cook was kind enough to let me shoot some pictures which helped me remember the steps and show all of you. So I give you Pork Fried Rice.

red onion
egg (1 per person)
pork (or chicken, fish or shrimp)
rice (white or brown-apparently brown works better)
sesame oil
cooking wine
soy sauce
corn starch
vegetable oil- 3 tbsp
Ginger (optional)
white pepper
spicy sauce (also optional)

Place rice in a rice cooker and set. While that cooks, finely chop the meat, red onion and scallions. Then coat the meat you are using in corn starch and the cooking wine. She had no measurements but it was not drenched.
I couldn't catch a name of the Chinese wine so I snapped a quick pic to remember the bottle.

 Heat a deep non stick pan with 3 tablespoons of oil. Make sure it is really really hot to cook the eggs. Scrambled eggs for the fried rice recipe is broken down quickly and thinly.

Remove the scrambled eggs when cooked and while pan is still hot, add a little oil and then the onions and scallions to cook. It will be quick since the pan is hot so make sure you keep it moving and turning.

 Then add the meat. Let it cook with some white pepper and the onions. Once the meat is cooked, add the cooked brown rice and eggs back into the pan. Begin to fry everything with some soy sauce, sesame oil and spicy sauce (similar to siracha).
After everything is completely cooked through, you are ready to eat. Warning: this will not taste like the fried rice you get at Chinese restaurants. It will be fresher! So enjoy. :)

Anyone else have a great Chinese food recipe for us to try? We love us some beef or chicken with broccoli!

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