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My review
Chinese Pork Fried Rice
4 made it |
0 reviews
| 1 photos
Dandan De
"Stir-fried pork is tossed with cooked rice, spring onions, peas, and curry paste, a brilliant combination!"
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Ingredients
25 m servings 460Original recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Mix rice wine, soy sauce, and cornstarch together in a bowl. Add pork; toss until evenly mixed.
- Preheat a wok or deep saucepan over medium-high heat. Pour in peanut oil. Cook pork in the hot oil in batches until evenly browned, 2 to 3 minutes per batch. Transfer to a plate using a slotted spoon. Cook onion in the remaining oil until softened, 2 to 3 minutes.
- Mix curry powder and water in a bowl to form a paste.
- Stir curry paste, spring onion, and salt into the wok. Add rice, stirring to break up any lumps. Stir in peas. Return pork to the wok; cook and stir until rice and pork are heated through, 4 to 5 minutes.
Footnotes
- Cook's Note:
- Substitute sherry for the Chinese rice wine if desired.