Homemade Pork Fried Rice is easy and worth it. Tender pieces of pork tenderloin, rainbow vegetables, and crispy rice frolicking in a sticky, savory sauce, this takeout classic is astonishingly simple to make and will reward you for the (minimal) effort.
The red hue on the pork comes from the sticky, crave-able barbecue sauce in which it’s marinaded before roasting. Often, this deep crimson hue comes from a combination of Hoisin sauce, ketchup, soy sauce, and fermented red bean curd (aka fermented tofu, bean cheese, or tofu cheese).
Have you ever ordered a steaming takeout box of pork fried rice and wondered why the meat is … red? Its not because its undercooked. The pork used in fried rice is typically char siu, a type of Chinese barbecued fried pork with a sweet flavor and crispy red exterior. The red hue on the pork comes from the sticky, crave-able barbecue sauce in which its marinaded before roasting. Often, this deep crimson hue comes from a combination of Hoisin sauce, ketchup, soy sauce, and fermented red bean curd (aka fermented tofu, bean cheese, or tofu cheese). Other recipes get the scarlet pigment from red yeast rice powder. Some cooks even use red food coloring to really nail the trademark char siu look. Either way, the result is a sweet-savory umami bite with a crispy exterior and tender interior that have kept foodies coming back for centuries.
Char siu comes from the words chā sīu 叉烧 and translates to “fork roasted,” a nod to the dishs original preparation method. Cooks of yore would season pork, slice it into long thin strips, and roast the strips over a fire on a skewer. Today, slabs of char siu can often be spotted hanging in the windows of Cantonese restaurants.
Thanks to the fortitude of local restaurants, char siu is just a phone call away. But, to keep this sweet-savory treat on hand, you could make a big batch of char siu in one sitting and then freeze chunks of it for easy access in future recipes. Itll keep for up to three days in an airtight container in the fridge. Frozen, itll last for a month. A fatty cut of pork (like pork shoulder or pork butt) is ideal for char siu. And fried rice isnt the only way to enjoy this porky beauty. Tuck it into some steamed bao buns; char siu bao is often served on Lunar New Year. Even Japanese chashu pork for ramen borrows its name and recipe from the crimson Chinese dish.
Today, lots of modern Chinese restaurants emphasize char sius sweetness, but more traditional recipes add an equal amount of spices to balance out the dishs complex profile. Perhaps most commonly incorporated is the classic Chinese five-spice blend of cinnamon, fennel seeds, star anise, cloves, and pepper. Not only is the Chinese five-spice delicious, but its also a symbolic ode to the five traditional Chinese elements (earth, fire, water, wood, and metal) and the five traditional flavors recognized in Chinese cuisine (salty, spicy, sour, sweet, and bitter). Many cooks keep their unique char siu spice blends a secret, but common ingredients include honey, Shaoxing wine, soy sauce, brown sugar, garlic, and oyster sauce.
The Secret to the Best Fried Rice
For crispy pork fried rice that soundly beats take out in the texture department (while I have other gripes about takeout fried rice, the texture is quite spot-on), use cold, leftover cooked rice.
There’s a science with the rice starch once it’s cooled that enables it to crisp without clumping together or becoming mushy.
- Oyster Sauce. Delightfully sweet, sticky, and salty; this is an all-in-one flavor maker.
- Soy Sauce. Adds umami goodness and that can’t-miss fried rice flavor.
- Sesame Oil. Transformative! A little goes a long way.
- Bell Peppers. Crisp, sweet, and delicious in fried rice. Plus, with oodles of vitamins, bell peppers are a healthy addition too.
- Frozen Peas + Carrots. To keep things easy, I toss in a bag of frozen peas and carrots. They’re the perfect size, cook in a flash, and boost the overall nutrition.
- Garlic + Ginger. Important flavor builders in Asian-inspired recipes like this one.
- Butter. Don’t skip it! A touch of butter takes fried rice to the next level.
- Eggs. For an extra punch of protein.
- Season the pork with salt and pepper. Stir the soy, oyster sauce, and sesame oil together.
- Cook the pork in oil. Remove to a bowl.
- Cook the vegetables. Transfer them to the bowl with the pork.
- Sauté the garlic and ginger in oil.
- Cook the butter, rice, and half of the green onions, stirring to break up clumps.
- Cook the eggs in the center of the rice, then, using a wooden spoon, stir.
- Stir in the green onions, vegetables, pork, and sauce. DIG IN!
- To Store. Store fried rice in an airtight storage container for up to 3 days in the fridge.
- To Reheat. Reheat leftovers in a large skillet or wok on the stovetop over medium-low heat or in the microwave.
- To Freeze. Freeze fried rice in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Leftover pork fried rice is delicious on its own, but if your leftovers are low on pork, you can bulk them up by adding some Air Fryer Tofu or Crispy Asian Chicken Tenders.
Pork Fried Rice | 猪肉炒饭
FAQ
What makes Chinese pork so red?
Why is pork pink in Chinese food?
What is the red dye on Chinese pork?
What makes meat red in Chinese food?
Why is pork fried rice red?
Enjoy! What’s In Pork Fried Rice? You may be wondering why the pork in a takeout Pork Fried Rice is red in color. The reason for that is that the pork used in the rice is actually char siu, a kind of Chinese BBQ pork with a sweet flavor and shiny, brick red crust on the outside.
Why is pork not recommended to eat?
This is not true, some cuts like sirloin and pork rump steak, for example, are very healthy, even healthier than beef and chicken. Only the fattest cuts like bacon and crackling should be avoided.
Why is pork red in Chinese food?
The pork is called ‘char sui’. Many recipes include red food colouring, because red is an auspicious color in Chinese culture. What cut of pork is used in Chinese food? ‘Red-fried’ pork is a classic and famous dish in China. This dish makes use of pork belly as its main ingredient. It is not difficult to make and is very delicious.
What does red fried pork taste like?
‘Red-fried’ pork is a classic and famous dish in China. This dish makes use of pork belly as its main ingredient. It is not difficult to make and is very delicious. It tastes sweet as well as quite strongly of soy, due to the sugar and soy sauce used in it. IT IS INTERESTING: How long does it take to cook fish in oil?