BBQ Pork Fried Rice
Photo: Simon Shek, CC BY-SA 3.0
This BBQ pork fried rice gets its depth from pork loin that is marinated, then baked before it ever touches the wok. The marinade of barbecue sauce, hoisin and soy lightly caramelizes in the oven, so the meat arrives browned and sticky. Garlic, ginger, fresh red chillies and jalapeño give the rice a sharp heat, and a platter of cool pickles, cucumber and omelette slices balances it.
Instructions
Stir together the barbecue sauce, light soy sauce, hoisin sauce, sugar and the first measure of salt to make the marinade.
Add the pork pieces and turn them until well coated. Cover the bowl with plastic wrap and refrigerate for 25 minutes, until the pork has taken up most of the sauce.
Spread the pork in a baking pan and bake at 200°C for 20 minutes. Move the cooked pork to a plate.
Heat the olive oil and sesame oil in a medium wok. Add the garlic, chillies, ginger and scallion and stir for 1 minute.
Pour in the beaten eggs and add the rice, stirring so the egg coats the grains and the rice heats through.
Return the pork to the wok with the salted soy sauce, chicken bouillon powder, oyster sauce, the second measure of salt and the jalapeño. Stir until everything is evenly mixed.
Serve hot, with the sliced omelette, cabbage, tomato, pickles, lettuce and cucumber on the side or on top.
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