BBQ Pork Fried Rice

PREP DETAILS

Serves 4

INGREDIENTS

Prep Time: 20 minutes

Cook Time: 20 minutes

2 tbsp soy sauce

1 tbsp sesame oil

2 tbsp mirin

1 tbsp rice vinegar

2 tbsp hoisin

1 tbsp gochujang (SWAP TIP: use red chili sauce if you can’t find gochujang)

¼ cup vegetable oil

2 eggs, whisked together

Kosher salt

1 medium red onion, diced

2 tbsp ginger, minced

2 garlic cloves, minced

2 carrots, peeled & finely diced

1 ½  cups leftover BBQ pork ribs, cubed

4 cups cooked, day old short grain rice

1 cup frozen peas, thawed

½ cup sliced scallions

DIRECTIONS

Step 1: In a small bowl, combine the soy sauce, sesame oil, mirin, rice vinegar, hoisin, and gochujang until well combined.

 Step 2: In a large nonstick skillet or wok, heat 1 tbsp of vegetable oil over medium heat. Season eggs with kosher salt, to taste. Once the oil is hot, add in the eggs. Cook, folding & stirring constantly until fully scrambled. Break into small pieces with a spatula and transfer to a small plate.

 Step 3: Wipe out the skillet or wok and heat over medium high heat. Add the remainder of the vegetable oil, followed by the red onion, ginger and garlic. Cook for 2 minutes.

 Step 4: Add the carrots and cook for another 2 minutes.

 Step 5: Once the carrots are just tender, add in the pork and reserved sauce. Cook for 30 seconds before adding the short grain rice.

 Step 6: Saute the rice for another minute, then add in the peas, scrambled eggs and sliced scallions. Once the peas are heated through, remove from heat and serve.