Chinese Pork Fried Rice || NY Chinese Takeout- Episode 276

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a plant-based protein that is lower in fat and cost.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a cost-effective cooking oil.

sesame oil

🥗Healthier: nut-free oil

💰Cheaper: peanut oil

Peanut oil is often cheaper and adds a similar flavor.

Start with washed jasmine rice in a pot.

Add a little sesame oil to the rice for flavor.

Add yellow food coloring to achieve the classic fried rice color.

Pour in equal amounts of water to the rice and stir.

Add vegetable oil to keep the rice loose and prevent sticking.

Cover the pot and heat on medium to medium-high until it reaches a rolling boil.

Stir the rice to loosen any grains that may stick to the bottom of the pot.

Turn off the heat and let the rice sit on the hot element to steam for 15-18 minutes.

Once cooked, spread the rice out on a tray to cool completely.

Prepare a seasoning paste by pounding crushed garlic, chopped ginger, and hot peppers in a mortar and pestle.

In a wok on high heat, add vegetable oil and heat it up.

Add chopped onions to the wok and stir for about 30 seconds until they start to brown.

Add chopped carrots and sauté for another 30 seconds until tender.

Add the roasted pork tips to the wok and stir to caramelize for 20-30 seconds.

Stir in the seasoning paste and cook for about 20 seconds to incorporate flavors.

Add Chinese five-spice seasoning to the mixture.

Add sliced cabbage, sliced scallions, and frozen green peas to the wok and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens