We love fried rice, especially BBQ pork fried rice. I have tried making it at home a couple of times without much success. I always found the rice to be the wrong consistency, usually too mushy. The take-out fried rice we like has firm rice grains, not stuck together.
Finding myself with a piece of BBQ Char Sui BBQ pork today, I decided I had to try making fried rice again. I got a lot closer to the real deal this time. I had sushi rice, jasmine rice, and medium grain premium rice on hand. I went with the medium grain, preparing it in a rice cooker. It was the right choice. I adapted a couple of recipes I found online to make the fried rice. Both used sesame oil and garlic, both in amounts that were too heavy. It was still quite good but a little less garlic and sesame oil would suit our tastes more. Next time!
Researching fried rice recipes online was interesting. Some included ingredients I don’t associate with fried rice. One recipe called for a cup of sliced mushrooms. Not in my fried rice! Another included zucchini, and peppers. Again, not in my fried rice, and certainly not in Michael’s!
So I’ll tell you how I made it, with suggestions to make it better, even though it was good as is. Fried rice can be made with BBQ pork, chicken, beef, shrimp, or any other meat you choose. A favorite around here is House Fried Rice which contains all four of these meats. I made steamed pork buns a couple of days ago and happened to have leftover BBQ pork, so that is what I used.
- 3 cups steamed medium grain rice
- ¼ cup chopped green onions (the white part)
- ⅓ cup chopped carrot
- ⅓ cup frozen green peas
- ⅓ cup diced ham/pork, chicken, shrimp, or cooked sliced beef
- 2 eggs, beaten
- 1 small clove garlic, pressed or finely minced (optional)
- ½ tsp sesame oil (optional)
- ½ tsp salt
- 2 TBS soy sauce
- 2 tsp peanut oil
- Green onion tops, sliced for garnish
- Heat 1 tsp of peanut oil in a wok or a large skillet on medium-high heat. Put the carrots and garlic (if using) in the pan and cook until done. Add the frozen peas and meat to the wok and stir to combine with the carrots. Push the vegetable and meat to one side and add the second tablespoon of peanut oil. When the oil heats up, pour the lightly beaten eggs into the wok or skillet and cook as you would for scrambled eggs. Add the rice and stir-fry it all together until heated through.Turn the heat down to low, pour soy sauce, salt, and sesame seed oil (if using) and stir quickly. You may lead less or more salt depending on taste and the meat you used. Garnish with sliced green onion tops.