Thursday, October 21, 2010

Cuisine: Pork Fried (After a Long Weekend) Rice

I love all types of fried rice. Whether it is curried Vietnamese fried rice or Mongolian beef fried rice or fried rice and beans. All of them are wonderful, especially as a comfort food on cloudy, foggy days.

The key to perfectly cooked fried rice starts with day-old cooked rice. If you don't, it will turn out okay. But it will not be as crisp with the tiny charred bits that make fried rice so delectable.

This recipe seems involved, and it kind of is. But it is broken out into three phases to make it a little more understandable and sequential. Follow this recipe as is, and you will have perfectly spicy pork fried rice.

Phase One
You Will Need:
4 cups Jasmine Rice, cooked and set aside
1/2 Yellow Onion, diced
1 White Onion, diced
3 Carrots, peeled and diced
2 Serrano Peppers, cored, seeded and diced
5 cloves of Garlic, sliced
2 Tbsp. Butter
1 to 2 Tbsp. Grapeseed Oil
2 Tbsp. Water
Salt to taste

What To Do:
Melt 1 Tbsp. butter and 1 Tbsp. oil in a pan.
Add onions and carrots, and saute 10 minutes.
Add serrano and garlic.
Add butter, and if needed - more oil.
Saute mixture for 10 minutes.
Add water.
Saute 5 to 10 more minutes - or until water evaporates.
Set Aside.

Phase 2
You Will Need:
3 Pork Chops, diced
1/2 tsp. White Pepper
1/2 tsp. Cayenne Pepper
1 tsp. Salt
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 Tbsp. Butter
1 Tbsp. Oil

What To Do:
Melt butter and heat oil over medium heat.
Combine ALL ingredients (from this phase - pork, pepper, salt, etc), and saute until the pork is slightly crispy.

Phase 3:
Add the onion mixture (Phase 1) to the Pork Mixture (Phase 2), and add the Jasmine Rice.

To this mixture, you will add:
1 tsp. Soy Sauce Paste
2 Tbsp. Chili Paste
2 Tbsp. Butter

What to do:
Mix ALL INGREDIENTS and cook, covered, over low heat for about 15 to 20 minutes, stirring occasionally. Make sure the bottom browns, but doesn't blacken!

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