I have some cooked rice, and uncooked minced pork leftover. My fried rice is without eggs, and onion; change the ingredients.

Fried rice is an important Chinese meal that you can find in many Chinese restaurants all over the world. Traditional Chinese fried rice recipe calls for Chinese sausage or lup cheong, vegetables, eggs, overnight rice and soy sauce. The ingredients are cooked over intense high heat in a Chinese wok, with the essential aromas from the wok hei or breathe of wok.

The first thing you need to know about wok cooking is that oil is very important. To bring flavour around your dish, flavour the oil first. If you want to learn good wok technique, this simple fried rice is a good choice. Fried rice is affordable, quick and easy to make. Although it’s “plain” in its ingredient list and technique, it’s a fantastic dish to learn some very valuable and basic Chinese cooking skills. Which I am learning from my grandma and mom. It’s an easy mid-week dinner idea that can be stirred up in a flash.

Google: “Ground meat, called mince or minced meat outside North America, and in Australia are meat finely chopped by a meat grinder or a chopping knife. Minced pork is usually made from pork shoulder, also known as pork butt or Boston butt, and sometimes includes trimmed ends of the loin. When sold at the supermarket pre-ground and packaged, ground pork is not often labelled with fat and lean percentages. Pork mince is as tasty as it is versatile. Being high in protein and rich in many vitamins and minerals, lean pork can be an excellent addition to a healthy diet.”

I am adding red capsicum in the last minute. My fried rice is slightly dark colour, colourful, flavourful delicious that you would go for second bowl. Let’s cook!!!

Ingredients

Minced pork

180 g minced pork
1 Tbs minced garlic
1 Tbs Shao Xing Chinese cooking wine
1 Tbs oyster sauce
2 Tsp soy sauce
5 Tbs water
1Tsp cornflour
oil

Fried rice

3 c cooked overnight rice
100 g frozen corns and peas, thawed and drained
2 Tbs soy sauce
2 Tbs Shao Xing Chinese cooking wine
1 1/2 Tbs oyster sauce
1 Tbs fish sauce
1 Tbs minced garlic
2 Tsp sesame oil
leftover 1/4 piece of red capsicum, cut to bite size
oil
salt
white pepper

Method

Minced pork

Heat oil in a saucepan on medium heat. Once oil is hot add in minced garlic cook for 30 seconds. Now add in minced pork, smashing it to small bits and tossing around until it is starting to brown all over about 7 minutes.

Then add in oyster sauce, soy sauce, and Shao Xing; toss around to coat the minced pork about 5 minutes. Next in a glass add water and cornflour, mix till no lump and pour into the saucepan; gives a couples of stirs and season with salt and pepper. Let the minced pork stayed in saucepan undisturbed for a further 2 minutes until slightly crispy. Switch off hob and transfer to plate.

Fried rice

Heat 4 Tbs oil in a hot wok until surface seems to glitter slightly. Add garlic, cook until fragrant. Next add rice; using spatula to break up cold cooked rice into smaller pieces while cooking; if needed add another 1 Tbs oil. Then add in corns and peas, sesame oil, fish sauce, soy sauce, and oyster sauce. Stir to combine well with all the ingredients and rice is heated through about 5-7 minutes.

Now put back in the cooked minced pork and pour Shao Xing wine around the edge of the wok. Toss them all around until heated and cooked for another 2- 4 minutes. In the last 5 seconds, add in the red capsicum. Stir to mixed well.

Adding the wine using this method gives the dish a little extra wok hei according to my grandma. At this point, taste the rice to see if it needs a little more salt, soy sauce, or white pepper and season accordingly. As soon as the rice and minced pork becomes toasty, transfer rice to a bowls and serve with a glass of white wine. Enjoy!!!

https://helenscchin.com/2021/07/16/fried-rice-minced-pork-and-vegetables/

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