Pork Fried Rice
Fried rice dish made with pork.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Fried rice is believed to have originated in Sui Dynasty China (589–618 AD), as a way to use leftover rice and other ingredients, minimizing food waste. Pork, being a common meat in Chinese cuisine, was a natural addition to this practical and resourceful dish.
Pork fried rice is a staple in Chinese cuisine, particularly in Chinese-American restaurants. It represents a fusion of culinary traditions, adapting to local preferences and ingredient availability. It is often seen as a comforting and affordable meal.
Takeout Staple
In many Western countries, pork fried rice is a ubiquitous takeout dish, often ordered as part of a larger Chinese meal. Its popularity highlights the adaptability of Chinese cuisine to different palates.
Home Cooking
Pork fried rice is also a common homemade dish in Chinese households, utilizing leftover ingredients and showcasing the resourcefulness of Chinese cooking traditions.
Regional Variations
Although the basic concept remains the same, regional variations exist with different vegetables, meats, and sauces being incorporated based on local tastes and availability.
Pork fried rice offers a savory and umami flavor profile, complemented by the subtle sweetness of vegetables and the rich taste of soy sauce. The dish is characterized by a combination of textures, from the tender pork to the slightly chewy rice and crisp vegetables.
The primary flavor comes from the pork, which is often marinated in soy sauce, Shaoxing wine, and other seasonings for enhanced flavor. The rice, typically long-grain, absorbs the flavors of the stir-fry sauce, which commonly includes soy sauce, oyster sauce (optional), sesame oil, and sometimes a touch of sugar. Common vegetables like peas, carrots, and onions contribute sweetness and freshness. Scrambled eggs add richness and texture. Ginger and garlic provide aromatic depth.
Use Day-Old Rice
Day-old rice is drier and less sticky than freshly cooked rice, making it ideal for fried rice. It prevents the rice from clumping together during cooking.
High Heat is Key
A wok or large skillet heated to a high temperature is essential for achieving the signature 'wok hei' or 'breath of the wok' – a slightly smoky, charred flavor that is characteristic of good fried rice.
Prepare Ingredients in Advance
Chop all vegetables, cook the pork, and whisk the eggs before you start cooking the fried rice. This ensures that all ingredients are readily available and prevents overcooking.
Don't Overcrowd the Pan
Cook the fried rice in batches if necessary to avoid overcrowding the pan, which can lower the temperature and result in soggy rice.
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