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.
- 1-1/4 lbs pork loin, cut in thin strips
- 1/4 cup molasses
- 1 tbsp light brown sugar
- 1/8 cup light soy sauce
- 1 tbsp Hoisin Sauce
- 1 tsp sweet chili sauce
- 3 scallions, chopped
- 1 tsp five spice powder
- 1 tsp Gilroy Farms stir-fry seasoning blend (garlic and ginger mix)
- Combine all ingredients except pork in a large bowl. Place pork in a 1 gallon zip-top bag and pour marinade over. Marinate at least two hours or overnight.
- Fried Rice:
- Marinated pork, drained. (ingredients above.)
- 4 cups cooked and cooled white rice
- 3 cloves garlic, minced
- 3 scallions, sliced thin
- 1/2 cup assorted bell pepper, sliced thin
- 1/2 cup baby peas
- 3 eggs, beaten
- Salt and pepper to taste
- vegetable oil, for cooking.
- Heat wok or very large cast iron skillet over high heat. Add 1 tbsp. oil. When oil smokes, add 1/3 of the pork, stirring constantly until it is just under done. (about 2 minutes.) Transfer pork to a plate or bowl and continue cooling the rest in batches.
- Add another tbsp oil to wok or skillet. Add rice, garlic and peppers one at a time, stirring each for a few seconds over high heat. Add oil as necessary.
- Add eggs and toss to coat rice. continue stir-frying until eggs appear slightly dry and mixture is completely coated.
- Add remaining ingredients and toss to combine.
- Add pork, stir thoroughly and serve immediately.
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: