Pork Fried Rice

Pork fried rice is an excellent use of leftover pork.   In addition to rice, our recipe includes bean sprouts, green onion, mushrooms, red bell pepper, garlic, eggs, soy sauce, black bean sauce, and sriracha hot sauce.  But you can use whatever combination of ingredients you happen to like.  The key components here are the leftover pork (you could also use chicken or beef), rice and egg. 

We got this recipe from one of our most-used and well-loved cookbooks, Cook’s Illustrated’s “The Best 30-Minute Recipe.”  This book is one of the best sources we have found for really good, but quick and easy meals.  One of the great things about Cook’s Illustrated’s books (including this one), is that as a test kitchen (“America’s Test Kitchen,” as a matter of fact), they test out all the different components and techniques for all the recipes in the book.  The resulting recipes printed in the book are the best outcomes from all the tests, and they explain why certain ingredients and techniques work better than others.  We highly recommend most of their cookbooks, but especially this one for people like us who enjoy cooking (and eating) delicious meals amidst their busy schedules.

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This recipe requires that you make the rice in advance and refrigerate it for at least 8 hours, otherwise it will get mushy when you stir fry.  We usually make the rice in our rice cooker in the morning and store it in a plastic container in the fridge for fried rice that evening.  We highly recommend a rice cooker – it’s not too expensive (you can get a small basic one for about $30) and is unbelievably convenient.  Once you get one, you will wonder why you never had one before.

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