BBQ Pork Fried Rice
Recipe courtesy Guy Fieri.
Ingredients
- 1/2 cup Soy sauce, 1/4 cup for the pork, 1/4 cup for the rice
- 1/2 cup Oyster sauce, 1/4 cup for the pork, 1/4 cup for the rice
- 2 tbsp Ginger, fresh, minced, divided
- 2 tbsp Garlic, minced, divided
- 2 tbsp Sesame oil, divided
- 1 lb Pork tenderloin
- 1/4 cup Sweet and sour sauce
- 4 tbsp Canola oil
- 1/2 cup Red bell pepper, diced
- 1/2 cup Yellow bell pepper, diced
- 1 cup Red onion, diced
- 1/2 cup Green cabbage, thinly sliced
- 1/2 cup Snap pea, thinly sliced
- 1/2 cup Carrot, peeled, diced
- 1/2 cup Celery, diced
- 6 cup Cooked rice, short-grain white, cooked and cooled
- 3 Egg, beaten
- 1/2 cup Green onion, chopped
- 2 tbsp Sesame seeds, toasted
Directions
- Pork: mix 1/4 cup each soy and oyster sauce, 1 tablespoon each ginger and garlic, and 1 tablespoon sesame oil. Marinate the pork in it 1 hour in the refrigerator.
- Heat the grill to medium-high and grill the pork on both sides, basting with the leftover marinade heated to 165 degrees F. When almost cooked, glaze both sides with sweet and sour sauce and let it caramelize. Rest 10 minutes and cut into 1/2-inch pieces.
- Rice: heat the canola oil in a wok over high heat until almost smoking. Add the remaining ginger and all the vegetables except the garlic and cook 3 minutes. Add the remaining garlic, and before it browns add the rice, mixing rapidly so it doesn't stick.
- Pour the eggs over and toss rapidly until cooked. Add the remaining soy sauce, oyster sauce and sesame oil, mix thoroughly, then add the pork.
- Garnish with green onions and sesame seeds and serve immediately.