Guy Fieri's BBQ Pork Fried Rice Recipe - Food.com (2024)

FAQs

What makes the pork red in pork fried rice? ›

You may be wondering why the pork in a takeout Pork Fried Rice is red in color. The reason for that is that the pork used in the rice is actually char siu, a kind of Chinese BBQ pork with a sweet flavor and shiny, brick red crust on the outside.

To give your dish that signature fried rice taste, you'll need to drizzle in sesame oil and soy sauce, but feel free to use as much or as little as you wish. You can even mix in things like garlic powder, ginger root, or Sriracha sauce and chili pepper for a bit of a kick.

Traditional Chinese pork fried rice is made of leftover rice, pork, scrambled egg, green onions (or scallions), and seasonings such as soy sauce, oyster sauce, and/or hoisin.

The red hue on the pork comes from the sticky, crave-able barbecue sauce in which it's marinaded before roasting. Often, this deep crimson hue comes from a combination of Hoisin sauce, ketchup, soy sauce, and fermented red bean curd (aka fermented tofu, bean cheese, or tofu cheese).

How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.

Here's what goes in Fried Rice Sauce: Chinese cooking wine or Mirin (secret ingredient!) – this is the secret to a really great fried rice that truly stacks up to your favourite Chinese restaurant.

That's one of the major differences between how Chinese and Japanese restaurants prepare fried rice. Whereas the former only uses oil, the latter cooks leftover grains with butter (plus soy sauce).

Why is my fried rice flavorless? ›

You don't use flavorful sauces

Key amongst these is soy sauce. By adding soy sauce during cooking chefs are adding both salt and umami to the fried rice which, unsurprisingly, greatly improves the dish's overall flavor. Other chefs opt to include fish sauce for similar reasons.

Stir-fried vegetables: This is a classic side dish that goes well with fried rice. You can use any type of vegetables that you like, but some good options include broccoli, carrots, snap peas, and onions.

In Fried Rice, most quick-service restaurants (QSRs) use long-grain white rice like Basmati, whereas Jasmine Rice is used in Chinese Rice. If you love rice unconditionally, you should definitely try out Fried Rice varieties (available in veg & no-veg) from Hong's Kitchen.

Fried rice is undeniably bad for you, setting you back 450 calories and 14 grams of fat. Brown rise is better, with only 215 calories and a generous 3.5 grams of fiber per cup. But even though it's trendy to avoid white rice because it's a high-glycemic carb, it's not so bad.

The red-cooking technique involves cooking ingredients – pork and other meats, chicken, tofu, eggs and vegetables – in light and dark soy sauce, Shaoxing wine, sugar, and spices, such as star anise and Sichuan peppercorns, resulting in a red-brown colour and a unique rich, caramelised flavour.

Myoglobin, the red, watersoluble protein in muscle, is responsible for the pink/ red color of muscle foods. Although hemoglobin often comes to mind when thinking about red color in meat, myoglobin plays a much more significant role in meat color.

The amount of myoglobin in animal muscles determines the color of meat. Pork is classified a red meat because it contains more myoglobin than chicken or fish. When fresh pork is cooked, it becomes lighter in color, but it is still a red meat. Pork is classed as "livestock" along with veal, lamb, and beef.

But actually that red juice in your meat is not blood. Blood is removed during the slaughter process and afterwards very little blood remains in the muscle tissue. That red liquid is water mixed a protein called myoglobin.