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Hoisin Pork Fried Rice

plate

Yield

Serves 8

prep

Prep Time

10 minutes

cook

Cook Time

22 minutes

clock

Total Time

32 minutes

kikkoman products used:

ingredients

1 (5 oz.) boneless skinless pork chop
3 tablespoons vegetable oil, divided by tablespoon
Sea salt and black pepper to taste
½ teaspoon garlic, minced
1 teaspoon ginger, grated
½ cup peas
½ cup carrot, finely chopped
⅓ cup white onion, finely chopped
3 eggs, lightly beaten
2 tablespoons unsalted butter
5 cups cooked long grain rice, chilled
¼ cup green onion, chopped

For sauce
½ cup Kikkoman® Hoisin Sauce
2 tablespoons Kikkoman® Less Sodium Soy Sauce
¼ cup chicken or vegetable stock

directions

  1. Blot pork chop dry using paper towel. Finely chop pork into small pieces of ¼ to ½ inch. Heat 1 tablespoon of vegetable oil over medium heat in a large sauté pan. Add pork and season with salt and pepper. Brown for 5-6 minutes, stirring regularly. Transfer to a bowl.
  2. Add another tablespoon of vegetable oil to pan and add garlic, ginger, peas, carrot and onion to pan and cook until tender, about 8 minutes. Transfer to bowl with pork.
  3. Add remaining tablespoon of vegetable oil to pan and add eggs, cook until scrambled, stirring regularly for 3-4 minutes. Transfer to bowl with vegetables and pork.
  4. Stir together hoisin sauce, soy sauce and chicken stock in a small bowl.
  5. Clean pan and melt 2 tablespoons of butter in pan over medium-high heat. Add rice and break up any clumps with a wooden spatula. Add pork, vegetables, scrambled egg and green onion. Stir in sauce and coat well. Allow rice to toast in the pan for 1-2 minutes without stirring. Stir and crisp again another 1-2 minutes. Serve hot.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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