Fried rice with pork, Chinese classic

Fried rice with pork, Chinese classic

Pork fried rice, one of the most popular take-out dishes in Chinese restaurants, is also a traditional Chinese dish.

Ingredients

• 1 tablespoon hot water
• 1 teaspoon honey
• 1 teaspoon sesame oil
• 1 teaspoon rice wine (optional)
• 1 tablespoon soy sauce
• 1 teaspoon dark soy sauce
• 1/4 teaspoon white pepper
• 5 cups cooked long grain fluffy rice (add 1 teaspoon rice oil when cooking)
• 1 tablespoon oil
• 1 medium onion, cut into cubes
• 500 g pork
• 1 teaspoon salt
• 2 eggs, scrambled eggs
• 1/2 cup bean sprouts
• 2 green onions, chopped

Recipe for making a dish at home

Helpful Tips:

• In order to cut the meat into small cubes, it must be frozen in advance in order to give the meat the firmest state.
• In order for the rice not to stick together but to be crumbly, it should be washed before cooking in cool water, then pour water in the proportion of a glass of rice to a glass of water, when it boils, cover with a lid and cook over low heat, when all the water has boiled off, turn off the heat, add oil and close Let it simmer until done, about 10 minutes.

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Pork with rice, “Chinese” style

I was surprised to not find this recipe on the website. I found it on the Internet and was impressed by its speed and ease of production. I slightly changed the proportions and quantities of ingredients. The “Chinese” style is based on the method of frying meat and vegetables; in the standard, it is natural to cook in a wok, but in the absence of one, I made do with an ordinary deep saucepan with a thick bottom. I would like to warn you right away that the manufacturing process is quite “dirty” in terms of oil splashes, but the final result is so tasty that washing the stove is worth it

Ingredients for “Chinese Style Pork and Rice”:

• Pork (it’s better to take the neck, or any other fatty meat) - 700 g
• Rice - 200 g
• Bell pepper (It looks more attractive with a reddish one, but you can take any)) - 2 pcs.
• Chicken egg - 2 pcs
• Onions (I have small heads (see photo)) - 3 pcs.
• Lemon (We only need lemon juice) - 1/2 pcs
• Garlic - 5 teeth.
• Dill - 1 bunch.
• Soy sauce (Kikkoman has the richest taste, this is very important for the recipe!) - 4 tbsp. l.
• Vegetable oil – 50 ml
• Chili pepper - 1/3 tsp.

Production time: 30 minutes

Number of servings: 6

Nutritional and energy value:

Recipe for “Chinese style pork and rice”:

That's all we need. No “exotic” products. You can cook the rice ahead of time, or prepare all the other ingredients while the rice is boiling.

We cut the meat into small pieces so that it has time to fry in a short time. Onions - in small cubes, bell peppers - in large pieces, previously cleared of seeds. Be sure to cut the garlic into slices; crushed with a blender or garlic press will give a slightly different effect.

Heat the vegetable oil in a frying pan until it starts to “smoke”. The temperature must be very high. As a standard, use a wok, but you can get by with a regular saucepan with a thick bottom. Pour the meat and vegetables into the frying pan (Caution! The oil will sizzle and splatter) and, stirring vigorously, fry for 3-5 minutes over high heat.

Pour Kikkoman soy sauce over everything. The more sauce you add, the saltier the dish will be. Add chili pepper. The fire can be reduced. Stirring vigorously, fry for another 3-5 minutes. Be guided by the readiness of the meat; the smaller the pieces, the faster they cook. This rapid heat treatment allows you to preserve vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and the juiciness of vegetables.

Now break two eggs and mix everything well until the eggs set. It takes me about 1 minute)

Add previously boiled rice, lemon juice and mix our dish well. Turn off the stove and let it brew while we chop the dill (or any other greens to your taste).

Add the chopped greens, mix everything well again and serve.

I decorated our dish using a round cookie cutter and garnished with a slice of lemon. It turns out an excellent hearty dinner, completely without salt, in just half an hour. Bon appetit!

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November 24, 2015 Shewolfy # (recipe creator)

November 24, 2015 Shewolfy # (recipe creator)

November 24, 2015 Fiona001313 #

November 24, 2015 Dahlia Noir #

November 24, 2015 Shewolfy # (recipe creator)

November 24, 2015 Dahlia Noir #

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Rice in Chinese sauce

Add plenty to your family menu - your family will appreciate it! Rice in Chinese sauce with tender sliced ​​pork is tasty, satisfying and nutritious. It may seem that it is very difficult to prepare a dish like in a Chinese restaurant. But that's not true. Cooking this kind of rice is simple - just follow all the steps. This dish is a good contender for a permanent spot on the family daily menu.

1. Main
2. Recipe groups
3. Rice in Chinese sauce

Ingredients and how to cook

ingredients for 6 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 50 min

manufacturing method

Prepare the dish quickly, but only if the goods are prepared in advance. Beforehand, you need to cook and cool the rice, which is best to choose round, not very large, but any kind will do, including unpolished rice. It will be unbeatable if the rice sits in the refrigerator for some time.

We peel the onions and garlic, after grinding the garlic using any method, you can simply pass it through a press. Cut the onion into small cubes. We wash and peel the carrots and cut them into small cubes. Take the green peas out of the freezer. If there is a lot of ice on it, rinse the peas with cool boiled water and place them on a layer of cardboard towels to dry the peas. Chop the green onions, washed and dried in advance, into rings.

We wash the meat, dry it with cardboard towels, blotting off the water. Then we cut the pork into small pieces. Specifically, in this dish, small pieces of meat and vegetables are especially tasty, so the advice is not to cut everything large. Ideally, onion and carrot cubes are about the size of a pea.

Place a large deep frying pan over medium heat, add a tablespoon of butter and melt it. At this time, break the eggs into a small bowl and lightly beat them with a fork. Pour the eggs into a heated frying pan, cook the omelette, but not completely, do not fry too much so that the eggs remain tender. Stir the omelet as you go, dividing it into large pieces. Then we transfer the almost finished omelette to a plate and leave it for now.

Slightly increase the heat under the frying pan and add another tablespoon of butter. When it melts, place the chopped meat in the pan. Fry it, stirring from time to time, until golden brown. When the meat is fried, add chopped garlic to it, mix everything, cook for another 1-2 minutes. Again we transfer the contents of the frying pan to a huge plate.

Add another tablespoon of butter to the pan, melt it, and then put diced carrots, onions and green peas into it. Fry over medium heat, stirring occasionally, until golden brown. Transfer the vegetables to a plate with the meat.

Place the remaining butter in the pan and wait for it to melt again. Then add the cooled boiled rice to the pan, level it, cook for a couple of minutes, and then stir. In this way, the bottom of the rice will be fried until slightly crispy. Stir well until all the rice is heated through. Add meat and vegetables to the rice, and also pour the juices from the plate into the rice. Mix. Next, put the omelette, green onions in the pan, also pour in soy sauce and sesame oil, sprinkle in sesame seeds. Mix everything until the goods are completely combined.

Let's taste the dish. Add salt and a little more soy sauce as needed (to your taste). You can also add a little more fragrant sesame oil. Sprinkle everything with ground black pepper and stir again.

The dish is ready! It is best served warm, garnishing each serving with freshly ground black pepper and sesame seeds.

Fried rice with pork, vegetables and egg

The ingredients in this dish seem fairly ordinary.

But thanks to the fact that rice, meat, a huge number of different vegetables, eggs and soy sauce are mixed on one plate, the taste comes out fresh and new. Moreover, this rice is very easy on the stomach. So be careful - you may want supplements, and later - more...

I’ll say right away that it’s not enough that the dish is prepared in 2 steps; you will also need to stand near the multicooker for about 30 minutes. But I still recommend using this particular device for cooking. The fact is that in the East, such fried rice with vegetables and pork is cooked in a high wok pan, and this vessel is not found in every kitchen in our country. Yes, you can replace it with an ordinary Russian metal frying pan with high sides, but this will directly “cut” the quantity of the dish, so instead of 5-6 servings, you will only be able to fry 1-2.

Ingredients (calculated for a 4-liter bowl):

• 1.5 multi-cups rice;
• 2 multi-glasses of water;
• 2 meaty pork ribs (about 300-400 g);
• 200 g green beans;
• 2 small carrots;
• 2 young onions (or 1 medium ancient);
• 3-4 cloves of garlic (I took a small young head);
• 1 smallest zucchini or zucchini;
• 3-4 tablespoons of soy sauce;
• 3 chicken eggs;
• pepper (dark, reddish, hot - any kind; I took sweet flakes);
• a piece of lemon;
• slightly greenish dill.

Making a dish

Wash the rice, add the indicated amount of water and cook using the appropriate program (“Rice” or “Buckwheat”; I use “Rice, spaghetti”). It takes me about 30-40 minutes to prepare while I go about my business. When the multicooker beeps, remove the rice and wash the bowl.

Select the “Frying” program (or “Roasting meat”, if available). We cut our pork as finely as possible and place it in a bowl.

My ribs turned out to be fatty, so I cooked them without oil. Don’t forget to stir everything from time to time - you can see in the photo that I didn’t even remove the wooden spoon from the bowl (I didn’t close it during frying).

This is another “Asian” point of the dish - in the East, a lot of things are cooked at higher temperatures, plus constant stirring.

We wash and finely chop the asparagus, throw it into the bowl after the meat has been there for 10-13 minutes.

Cut the carrots into cubes, onions - as you like. Garlic - in pieces (if you squeeze it out, it may burn, and the taste of the dish in this case will be slightly different). Once everything is cut, throw it into the bowl. And stir.

Now it's time for the zucchini. Chop it into cubes and into the slow cooker!

After the meat and vegetables have been fried for 25-30 minutes, pour soy sauce into them. This will “salt” the dish and also speed up its cooking.

After 5 minutes you can drive in the eggs. Mix them immediately so that they are distributed among the vegetables. Their temperature will “cook” the eggs here.

Now it's time for rice. Place it in the multicooker, stir, and you can turn off the device.

Pepper everything and season with squeezed lemon juice. Give it a try - you might want to add more salt. And cover the lid so that the products simmer slightly and share their tastes and smells together.

When serving, fried rice is sprinkled with chopped herbs. This dish is self-sufficient, so you can bring it to the table as is. But personally, we like this kind of rice with the freshest cucumbers (or other vegetables not included in its composition).

If desired, you can also add wooden chopsticks to the rice; this will make the meal completely oriental. But only “pros” will be able to eat with chopsticks, because the rice comes out crumbly, and if you are just learning to hold a “Chinese fork” in your hands, then you may not be able to eat enough of such rice, and the matter will still end with a Slavic fork, steel and comfortable .