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Fried rice sits among the the most universal pan-asian foods. It's fast & easy comfort food that can be made with just about whatever is at hand. We chose to make a pork and seafood version with Bravado Spice Aka Miso Ghost Reaper Hot Sauce as we found the sesame oil and soy flavor in the hot sauce to be a natural compliment to the dish. To view the instructional video, just scroll to the bottom of the page.
While peanut oil may be a more traditional oil or fat for fried rice, salted butter simply makes for a flakier, overall tastier final product. You'll also notice that we used Chinese bacon. You can find it without too much difficulty at just about any asian grocery store but if you can't, just about any fried pork will work fine. You could even take a fatty pork chop, remove the bone, fry it, and chop it up. You'll want to keep all your pieces no smaller than about 1/2 in. cube. You want to be able to pick up the pieces easily with a pair of chopsticks.
While you certainly can use fresh warm rice for fried rice, the dish really works best with old, chilled rice. Still have a box of left over white rice from three days ago's Chinese takeout? Perfect! If you do decide to use fresh rice, at least stick it in the freezer for about 20 minutes before starting the recipe.
Fried rice recipes often call for a bit of sesame seed oil, but we chose to omit it here as the Bravado Spice Aka Miso Ghost Reaper Hot Sauce already has some in it. The hot sauce also has some soy sauce and miso (fermented soybean) that, in addition to the fiery ghost peppers and Carolina reapers, is a natural compliment to a good fried rice.
Just about every fried rice recipe will tell you to make well, or a space in the center of your wok by pushing the rice up along the sides, and then crack your eggs in this space to scramble them. We found that it really depends on the wok or pan that you're using. If you don't have a very large wok or pan, it can be difficult to keep the rice from falling into the center while you scramble the eggs. We found pushing all the rice to one side and cracking & scrambling the eggs in this space to be easier to work with, but your mileage may vary. We absolutely LOVED this spicy rendition of pork fried rice and we're sure you will too!
2-3 c - Cooked white rice
2 Tbsp - Salted butter
2 - Eggs
1/2 tsp - Bravado Spice Aka Miso Ghost Reaper Hot Sauce
1 c - Diced Onion
1/2 c - Chinese bacon or fried pork, chopped
1/4 c - Chopped carrots
1/2 c - Peas (frozen or fresh is fine)
1/3 c - Mini shrimp (frozen and cooked)
2 Tbsp - Soy sauce
2 - Minced garlic cloves
1/2 tsp - Ground black pepper
1/4 c - Chopped green onions
Melt the butter in a wok or large, relatively deep pan over medium high heat and add the chopped onions and chopped bacon. Sauté until the onions have just started to become translucent.
Add the carrots, peas, garlic and sauté for another minute or so.
Add the cooked white rice, old chilled white rice is ideal, and break it up with your spoon or spatula. Then add the black pepper, soy sauce, and Bravado Spice Aka Miso Ghost Reaper Hot Sauce. Mix well and cook for another 2 minutes or so.
Create a space either in the center of your wok or on the side of your pan by pulling the rice towards the sides, and crack the two eggs into it.
Scramble the eggs, and once the curds have mostly set, mix the egg in with the rice. Depending on the fattiness of your pork, you may need to add another Tbsp of butter at this point.
Add the chopped green onions or chives to the fried rice, toss well, and serve with a little more chives as a garnish. Serve as a side or main entree.
Calories 430, Fat 15.1 grams, Carbs 56 grams, Cholesterol 75 milligrams, Sodium 700 milligrams, Protein 17 grams, Fiber 6 grams