Barbecue Pork Fried Rice
Recipe By: Guy Fieri

1 For the pork:
1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoons minced fresh ginger
1 tablespoons minced garlic
1 tablespoons sesame oil
1 pounds pork tenderloin
1/4 cup sweet and sour sauce
For the rice:
4 tablespoons canola oil
1 tablespoons minced fresh ginger
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 cup diced red onion
1/2 cup thinly sliced green cabbage
1/2 cup thinly sliced snap peas
1/2 cup peeled -- diced carrot
1/2 cup diced celery
1 tablespoons minced garlic
6 cup short-grain white rice -- cooked and cooled
3 eggs -- beaten
1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoons sesame oil
1/2 cup chopped green onion
2 tablespoons toasted sesame seeds

Pork: In medium bowl, add soy and oyster sauce, ginger and garlic,
and sesame oil. Add pork and let marinate for 1 hour in the
refrigerator.

Heat grill to medium-high, and grill pork on both sides until done.
Heat remaining marinade to 165 degrees F and use to baste meat as it
cooks. When meat is almost cooked through, glaze both sides with
sweet and sour sauce and let finish cooking while sauce caramelizes
on meat. Remove from grill, allow to stand for 10 minutes, and cut
into 1/2-inch pieces.

Rice: While pork is standing, heat oil in wok or large skillet on
high heat until oil almost begins to smoke. Add ginger, as well as
all vegetables except garlic. Cook for 3 minutes, or until vegetables
are cooked, then add garlic. Before garlic browns, add rice and mix
rapidly so rice does not stick to sides of wok or pan.

Once entire mixture is thoroughly combined, pour beaten eggs over
rice and vegetables, and toss again rapidly until all egg is cooked.
Add the soy sauce, oyster sauce, and sesame oil. Mix thoroughly and
then add pork.

Garnish with green onions and sesame seeds. Serve immediately.

Recipe Notes

Recipe courtesy Guy Fieri
Show: Guys Big Bite
Episode: Tangerine Beef

Exported from A Cook's Books -- Recipe management for Macintosh

http://www.terrypogue.com

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