QUICK FIX: Leftover rice works best with stir-fried porkFried rice needs to be crisp and flavorful. That’s the key to this easy-to-prepare entree of roast pork, vegetables and fried rice
By: Linda Gassenheimer, McClatchy Newspapers
Fried rice needs to be crisp and flavorful. That’s the key to this easy-to-prepare entree of roast pork, vegetables and fried rice.
When I asked one of my Chinese friends how she cooks her rice, she told me, “You must capture the wok flavor when cooking Chinese food.”
She was talking about the smoky flavor that develops when using a very hot wok. Chinese restaurants use special equipment to get their woks as hot as possible.
For home cooking, preheat the wok, add the ingredients, and let them sit for one or two minutes before tossing. This allows the wok to return to a high heat after the cold food has been added.
This is a perfect dish for leftover rice and meat. In fact, cold rice makes better fried rice. Roast pork can be bought in the Deli department of the supermarket. Any type of leftover or cooked meat can be used.
This recipe calls for Chinese cabbage, also known as Napa cabbage. It has thin, crisp, pale green leaves. Any firm lettuce can be substituted. Hoisin sauce is a mixture of soybeans, garlic, chili peppers and spices. It can be found in the Chinese section of the supermarket.
This meal contains 614 calories with 23 percent of calories from fat.
Wine suggestion: The smoky, savory flavors in this pork fried-rice dish would go nicely with a crisp, dry chenin blanc.
— Boil rice like pasta in a pot large enough to let the grains roll freely in the boiling water. This method gives fluffy rice every time.
— Quick-cooking rice can be substituted for white, long-grain rice.
— For easy stir-frying, place all of the prepared ingredients on a cutting board or plate in order of use. You won’t have to look at the recipe once you start to cook.
½ cup uncooked long-grain white rice or 1½ cups cooked rice
2 tablespoons low-salt soy sauce
1 tablespoon hoisin sauce
4 teaspoons canola oil, divided use
1 medium onion, sliced (2 cups)
3 teaspoons minced garlic or 4 medium garlic cloves, crushed
1 cup frozen petite peas
8 ounces roast pork cut into ½-inch cubes
9 or 10 large Chinese cabbage leaves, sliced (about 4 cups)
2 teaspoons sugar
Salt and freshly ground black pepper
6 scallions, sliced
Bring a large pot with 2 to 3 quarts of water to a boil. Add rice and boil, uncovered, 10 minutes. Test a grain. Rice should be cooked through, but not soft. Drain into a colander in the sink. Run cold water through rice and stir with a fork. Toss with 1 teaspoon oil.
While rice cooks, mix soy sauce and hoisin sauces and set aside. Add 3 teaspoons oil to wok and heat over high heat. When oil is smoking, add egg and scramble well, a few seconds. Immediately add rice and onion. Toss for 2 minutes. Add garlic, peas and pork. Toss 1 minute. Add cabbage, sugar, salt and pepper to taste. Toss. Add soy sauce mixture to rice. Add scallions. Toss well, about 1 minute.
Yield: Serves 2.
Approximate nutritional analysis per serving: 614 calories (23 percent from fat), 15.5 grams fat (2.6 grams saturated), 178 milligrams cholesterol, 40.2 grams protein, 80.4 grams carbohydrates, 10 grams fiber, 941 milligrams sodium.
Gassenheimer is the author of 14 cookbooks, including her newest, “Mix ‘n Match Meals in Minutes for People with Diabetes,” “The Portion Plan” and “Prevention’s Fit and Fast Meals in Minutes.” Visit her web page at www.DinnerInMinutes. com or e-mail her at Linda@DinnerInMinutes.com.