Fried rice is something I’ve covered on this blog on more than one occasion. Fried rice is a passion for both my wife and myself. It’s a staple meal in our home for its versatility, ease of cooking and its ability to carry the flavors of almost any ingredient added to it, but this post is not about the rice.
Don’t get me wrong, the rice was wonderful; but in this instance it was eclipsed by the accidental perfection of the marinade used on the pork. It’s good folks. Good enough to consider using as cologne. Good enough to make a full batch on skewers and call it a snack for one person good. Good enough that I almost don’t want to share it with you good.
But I’m just not that cruel. This must be shared. All I ask is that if you put it on a restaurant menu, I get a handy little royalty check and credit for the recipe. This recipe is a keeper.
The flavors in the marinade are more Middle-Eastern than Asian, but they pair very well with the rice and just a bit of soy sauce. The pork is savory, sweet and spicy at the same time, but so tender you can cut it with a glance. No knife necessary.
I could rave on about this for hours, but I think I’ll end the suspense and just get to the recipe.
Marinated Pork Fried Rice Recipe
Ingredients
Instructions
Nutrition Information:
Yield:
4 Serving Size:
1
Amount Per Serving: Calories: 3747Total Fat: 251gSaturated Fat: 44gTrans Fat: 1gUnsaturated Fat: 193gCholesterol: 559mgSodium: 21037mgCarbohydrates: 185gFiber: 7gSugar: 87gProtein: 180g
What I would have done Differently had I thought of it at the time:
Yeah… I think I’ll change nothing. That sounds good.
Links to other recipes like this:
- Khow Pad Moo (Thai Pork Fried Rice), from The CookMobile
- Smoked Pork Fried Rice
- Basic Fried Rice
Yes, this is certainly a keeper. It is going on to my ‘to make’ list. Thanks!!
wow, sounds really good! I love fried rice but haven’t ever made it at home. We recently got an outside gas powered wok and this sounds do-able and delicious.
I had some left over pork from a boneless pork roast that I bought on sale and cut into chops for dinners. They often have a good price per pound if you buy pork this large and it is economical compared to buying boneless pork chops in smaller packages. The ends are often tapered and don’t make good chops so I mark these bags for soup or stir fry before I freeze them for an easy meal. I googled for a marinade for pork to use in fried rice and luckily found yours! thank you. I used brown rice and cerery and onions which were what I had on hand today. After cooking the rice on the dryer side I chilled it in the fridge for about 1 hour so it would serperate and had most of your ingredients on hand. I did have to substitute chili paste for sweet chili sauce and ginger powder and minced jar garlic for the Gilroy Farms mix. I sliced my pork thin and poured the marinade on it in a bowl which I refrigerated for about 2 hours. It was excellent and the pork was so tender. The only thing I didn’t get from your recipe was if I was supposed to wash the pan after cooking the meat? I removed the meat and my very used and seasoned cast iron large fry pan was smoking from searing the pork but I didn’t like how the rice was sticking and picking up the burnt marinade from the pan so I removed the rice and washed the pan and reoiled it to fry it. Also I did add some of the leftover marinade mixed with a little water at the near end to season the rice a bit more than what it got from the pork. I did also add a little salt. It was excellent!! My husband and I ate almost all I made which was double the brown rice recipe!! thank you for sharing.
@Michele
I didn’t have to wash the wok in between steps, but my wok is seasoned to the point of absurdity, so very little sticks to it. glad you made the idea your own!
Sounds like a mix of Asian/Mexican at first-either way, great recipe!
You can never have too many recipes for fried rice. “Print” :)