Pork Fried Rice

6 June 2022: I made fried rice for a large party (about 50-55 people).
 
I had cooked pork that I defrosted and I wanted to marinade it to add some extra flavor. I looked up Char Siu recipes (Chinese BBQ pork). I didn’t have everything on hand, so I just created my own marinade with what I had on hand. No, it’s nothing like a Char Sui marinade but it came out great. 

Fried Rice
 
1/2 onion, diced
3 garlic cloves, minced
6 cups day old cooked rice
12 oz. frozen mixed vegetables (peas, carrots, corn, green beans) defrosted and drained of any liquid
5 eggs, scrambled
Cooked pork, diced
*Sesame oil
*Soy Sauce
*Teriyaki sauce
Scallions
 
*Marinade
 
A little sugar
Sesame oil
Soy sauce
Teriyaki sauce
Carolina Q’ Eastern NC Vinegar Sauce
Some minced garlic
White wine
Salt and pepper

*No measurements – I just added a little at a time until I was satisfied with the flavors.

 
A few hours before making the fried rice, combine the marinade ingredients in a bowl and pour over the chopped pork. Stir to combine and place in the refrigerator. Note that I just added some of each marinade ingredient in until I was happy with the flavor of the marinade.

In a large sauté pan, heat a little oil and cook the eggs, breaking them into small pieces as you go. Transfer the eggs to a plate and set aside.

 
Cook the onions and garlic in the pan until translucent.  Add the mixed vegetable and pork. Cook until warmed through.
 
In a large pot over medium high heat, add a little oil to coat the bottom and add the rice. Add the vegetable and pork mixture.  Add some soy sauce, teriyaki sauce and sesame oil. Stir to combine and continue sautéing the rice, stirring every 15-20 seconds or so for a few minutes, or until the rice and vegetable start to brown slightly. 
 
Add the scrambled eggs and green onions and stir to combine.  Remove from heat and serve. Since the party was at a friends house, I placed the rice in my instant pot and placed it on "Keep Warm". 
 
With the exception of about 1/2 cup of rice, it all got eaten.

20 August 2024

I made this again last night for a smaller group dinner. 

Using the recipe above, I also added some shrimp.

I purchased a pork tenderloin, which I made a marinade (again, no measurements, just by taste) and let sit overnight in the refrigerator.  

While I baked the pork (360 degrees, baked uncovered until the inside of the pork hit 140 degrees, about 35 minutes), I placed about a dozen large shrimp in the marinade for a few hours; then cooked on medium high heat with some olive oil.  Once cooled down enough to handle, I diced the shrimp.