The other day, we picked our appetizer (Sweet and Sour Shrimp (of the Woods)) as a result of finding some Shrimp of the Woods on a hike. Wanting to keep with the Asian theme, we defrosted some pork, made some rice, and built this classic in our wok. We added extra garlic before infusing the rice with peas, carrots, and onions to round out the nutrition with some veggies.
The real key to fried rice is the rice. I know that sounds obvious, but hear me out! If your rice is too wet, it will clump and stick to your wok. If the grains are too short (like in risotto or sushi rice), they will stick together, and your dish won’t be cohesive. The trick lies in your rice choice and your cooking method. You want to pick a long grain rice like Arroz, as that will give you the best chance to keep your grains distinct and separable. Then, to ensure success, you will need to get a little creative (and if you can, make the rice a day ahead of time)…or just use leftover white rice from a takeout meal.
Time: 30 Minutes (Plus time to make rice a few hours ahead of time if not using day old take-out white rice)
Ingredients: (for 4 servings)
- 1 Cup of Long Grain Rice (or a quart of takeout leftover white rice)
- 2 Cups of Water
- 2 Boneless Pork Loin Chops
- Peas
- Shredded Carrots
- Red Onion
- Garlic
- Soy Sauce
Method:
- Prep your rice.
- Pour your rice into a pot, and cover with water. Let sit for 10-15 minutes until your water becomes cloudy.
- Drain your water, and rinse your rice in a strainer.
- Heat some oil in your pan, and when it’s hot, add your rinsed rice.
- Stir, and cook for a few minutes until your rice turns from white to opaque.
- Add your 2 cups of water, set the temperature to low, and cover.
- Allow to sit for about 15-20 minutes until your water is absorbed.
- Scoop your rice into a bowl, and set aside to cool and dry out a bit. Try for at least 3 hours. If you can, cover with cling wrap when cool, poke a few holes in the plastic, and let sit in the fridge overnight.
- When you’re ready to cook, dice your onion and garlic, and set aside.
- Get your frozen peas and shredded carrots ready (on the counter for easy pouring when the time is right).
- Dice your pork loin chops last (so you don’t have to worry about cleaning your knife or cutting board as you prep).
- Heat some oil in your wok, and then add your onions and garlic.
- After a minute or two, add your pork and carrots, and stir to combine.
- When your pork is cooked to the point where there’s not much pink visible, add your peas, and stir them in as well.
- Add a little soy sauce, and allow your pork to finish cooking through.
- When your pork is cooked, use your hands to break up your rice into small clumps, and put it into your wok.
- Stir to combine, and add more soy sauce as you do.
- Continue to cook until everything is hot.
- Plate, (top with an optional Sriracha drizzle), Devour, and Enjoy!
