I killed it with this copycat pork fried rice. This is like Chinese takeout, only better, and minus the red food dye. I polished off the leftovers for lunch topped with chopped jalapeños and spicy kimchi. 😍
We are huge fans of fried rice and stir fries here. They are just SO EASY and it’s a great opportunity to use up all the leftover veggies in my crisper. OR, as the case might be right now … all the veggies overtaking my garden. Yay for spring gardens! Actually, the broccoli and chard and lettuce were all things I planted in a late winter garden and I think with all the crazy rain we had down here, everything just thrived!
I am most proud of the fact that I was actually able to grow broccoli this year. Three whole heads. No applause, please. I have tried and failed so many times to grow broccoli. I am not sure why this year was a success, but I will take it. And broccoli, for the record, is really the perfect veggie in any stir fry or fried rice meal. I use all of it – the leaves, the stalks, the crown. Everything.
There is really nothing better than making a meal plan around things actually growing in your yard or veggies you just picked up at the farmers market. Stir fries and fried rice really lend themselves to being creative with whatever vegetables are seasonal at the moment. And, truly, you can tailor it to the tastes of your picky kids – or spouses. My kids want to kill me when I add in sliced peppers, for example. They love red and green peppers raw, but if I try to sneak them into a stir fry or a fried rice, forget it. Kale, swiss chard, broccoli, onion, garlic, carrots – even sad looking baby carrots – are all prime fried rice veggie contenders.
Now that you have sized up the veggies hanging around your kitchen, let’s talk about how to make this amazing copycat pork fried rice!
Copycat Pork Fried Rice
Copycat Pork Fried Rice
This copycat pork fried rice might even be better than Chinese takeout! It's definitely better for you!
- 2 T. Sherry
- 2 T fish sauce
- 1/4 c soy sauce
- 1/4 c spicy ketchup or use regular!
- 1/4 c hoisin sauce
- 1 t five spice powder
- 1 t ginger
- 2 T sugar
- 1 lb pork tenderloin
- 2 c white or brown rice cooked
- 3 eggs
- 1 T toasted sesame oil
- 1 small onion sliced
- 1/2 head broccoli chopped
- 4 carrots sliced
- 4 cloves garlic chopped
- 1 jalapeno chopped
- 2 T tamari or GF soy sauce
- 2 T fish sauce
- 1/2 t sugar
Make the pork first:
Cut about a pound of (almost frozen) pork tenderloin into thin strips about 1/2 inch wide and 6 inches long. Don’t discard the fat - keep it in there - it will roast up beautifully. If the pork is not quite thawed, you will be able to cut perfect strips of meat. Toss pork in the marinade.
For the marinade:
Whisk the marinade ingredients together and cover the pork in this sauce so that the pork is well coated.
I let the pork marinate for 2 hours or so but you could go longer.
Cook the pork:
Place a cookie rack on top of a sheet pan. Spray the cookie rack with nonstick spray. Gently lay the strips of pork on the cookie rack. Cook at 350 for about 20 minutes.
Taking the rest of the marinade, add 2 T honey and heat the marinade and honey over medium heat. Stir well. After the pork has cooked for 20 minutes, flip the pieces and coat with the reserved marinade and honey mixture. Cook for another 10-15 minutes. Remove from the oven and cut into pork fried rice sized pieces.
For the rice:
I made 2 cups of rice in my rice cooker earlier in the day and let it cool.
Copycat Pork Fried Rice Extras! Put it all together...
Scramble 3 eggs in toasted sesame oil. Set aside. Add more sesame oil and/or canola oil, add thinly sliced veggies - we used onions, carrots, and garlic. Add salt. Sauté until soft. Add rice.
Whisk together 2 T soy sauce and 2 T fish sauce, add 1/2 teaspoon sugar. Stir into the rice. Add the eggs and chopped pork. If desired, top with diced scallions, jalapeños, Thai chili garlic sauce ... whatever makes it fun. Enjoy!