Homemade Perfection Chinese Pork Fried Rice Recipe

Keto Chinese Pork Fried Rice KETOMOJO

WEBInstructions. In a large heavy skillet or wok, melt the coconut oil over medium-high heat. Add the ham, broccoli, and peppers, and cook, …

Rating: 5/5(2)
1. In a large heavy skillet or wok, melt the coconut oil over medium-high heat. Add the ham, broccoli, and peppers, and cook, stirring a few times, for 1 minute.
2. Add the cauliflower rice and cook, stirring occasionally, until the vegetables begin to soften and take on a bit of color, 4 to 5 minutes.
3. Stir in the white parts of the green onions. Cook for 2 to 3 minutes. Add the garlic and cook for 1 minute. Stir in the egg. Cook, stirring frequently until the egg is cooked, 1 minute.
4. Remove from the heat. Stir in the soy sauce and the green parts of green onions, toss to combine. Serve.

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Pork Fried Rice: Like the Restaurants Make It! The …

WEBSep 9, 2019 · With the wok over medium heat, add a tablespoon of oil and sauté the onions until translucent. Then stir in the roast pork. Add the …

Rating: 4.9/5(138)
1. Start by combining the hot water, honey, sesame oil, shaoxing wine (if using), soy sauce, dark soy sauce, and white pepper in a small bowl. This is the sauce that you'll be adding to the rice, and it's much easier to have it combined and ready to go before you start cooking.
2. Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). There shouldn't be any big clumps!
3. With the wok over medium heat, add a tablespoon of oil and sauté the onions until translucent and then stir in the roast pork. Add the rice and mix well. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. If the rice was made fresh, then you just need to mix until everything is incorporated.
4. Add the sauce mixture and salt and mix with a scooping motion until the rice is evenly coated with sauce. You will have to break up any remaining clumps of rice with the spatula as best as possible, but no need to be obsessive. The rice should be hot by this time.

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