I made this recipe last night. It's a winner in our book.
Chinese Pork Fried Rice
2 Tb Dark Soy Sauce
2 Tb Light Soy Sauce
3 Tb Oyster Sauce
3 Tb Dry Sherry
2 Tb Peanut Oil
2 tsp Ginger, grated
2 tsp Garlic, grated
¼ C Carrots, shredded
¼ C Onion, sliced
½ C Shiitake Mushrooms, sliced
1 Ea Egg, scrambled
1 C Chinese Cabbage, shredded
1 Lg Chinese BBQ Boneless Spareribs, diced
3 C Day-Old Cooked Rice (1 C raw)
1 C Bean Sprouts
⅓ C Peas
C Scallions, chopped
The day before preparing the recipe, cook the rice in 1½
cups of boiling salted water for 18-20 minutes. Do not add oil to the water for the rice. Turn off the heat and let it rest for 15-20 minutes. Fluff the rice and refrigerate until needed. If you cook the rice on the same day you make the fried rice, after cooking and resting the rice, fluff it and spread it onto a half sheet pan. Place the rice in the freezer for 30 minutes then store in the fridge until needed.
Combine the soy and oyster sauces and the sherry and set aside.
Heat a wok then add the oil and heat it as well.
Add the ginger and garlic and heat briefly until aromatic.
Add the carrots, onions and mushrooms and stir-fry.
Make a well in the middle of the wok by pushing the cooked veggies up the sides of the wok. Add the egg to the center of the wok stir until cooked.
Add the cabbage, pork strips, rice and the mixed sauce. Toss together until any rice clumps are broken up and the sauce evenly colors the rice.
Add the sprouts, peas and scallions and toss together to combine all the ingredients.
NOTE: If you sub a raw protein for the spareribs (chicken, pork, shrimp), marinate it in the sauce mixture, drain and reserve the sauce for the recipe, stir-fry the protein, then proceed with the recipe. Heat the marinade/sauce to boiling before using it in the recipe.