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How to Make Tasty Faux roast pork fried rice

Faux roast pork fried rice. The Wolfe Pit shows you how to make Fried Rice. Pork Fried Rice (with leftover pork). This pork fried rice recipe from satisfies your takeout craving without all that extra fat and salt.

Faux roast pork fried rice This Asian-inspired fried rice is a great way to turn leftovers into a whole new meal. Rice is my comfort food, so there's nothing I love better than a big bowl of rice filled with meat and veggies. The bean sprouts are essential here; they add a great crunch that makes every bite more exciting. You can have Faux roast pork fried rice using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Faux roast pork fried rice

  1. You need 2 cup of long grain rice.
  2. Prepare 4 cup of chicken broth.
  3. It's 2 1/2 tbsp of vegetable oil.
  4. You need 3 large of eggs.
  5. It's 1/3 cup of Chinese style roasted pork in oven if grill isn't available, see recipe attached.
  6. It's 1/3 cup of frozen sweet peas.
  7. You need 1/4 cup of lite soya sauce.
  8. It's 1 cup of water.

Yangchow fried rice, a specialty from eastern China is distinct because individual grains of rice are cooked in the egg, and soy sauce, and oyster sauce. When the oil is hot, add the shrimp and stir-fry until they turn pink. Push the shrimp up to the side and add the roast pork. Crispy roast pork belly with egg fried rice.

Faux roast pork fried rice instructions

  1. Add rice and oil to a deep pan heat rice till all is coated and heated.
  2. Add broth and soya sauce.
  3. Stir well bring to boil when craters form when liquid is almost gone add cup of water bring to boil cover remove from heat let sit 15 minutes.
  4. Scramble the eggs add to rice after the 15 minutes is up.
  5. Then add roasted pork and peas stir and cover 4 minutes

Ken Hom's classic crispy pork takes time to prepare but demands no great skill. Fried rice is like the hash of dinnertime. It's the easiest and tastiest way to cleanse your fridge of leftovers. A couple of weeks back, my fridge happened to be full of leftover sous vide pork tenderloin. It's also summer, which means that I have a near-endless supply of corn and shishito peppers in my.