Thursday, March 4, 2010
Pork Fried Rice Brooklyn Style 3/4/10
The snow has moved on and we have had some semi sunny 60 degree days. Snow in South Texas is for the ducks! This has been the strangest year for weather. I am not sure I understand it, but I am sure that it is happening for a reason. I know we are being set up for triple digit temperatures this summer. I can just feel it! The dogs have been happier now that they don't have to get wet and then go through the towel dryer when they come back in. I can't have any dirty feet tracks on the floor for the potential home buyers to look at. They know the drill and are being good sports about it. I have been attending a lot of webinars this week. My head has been in education mode. As a Professional Travel Agent you have to be up to speed with the cruise and tour companies. Otherwise you are going to get blown away. Knowledge in this business is the key to you experiencing the ultimate vacation. During my years prior in the Reprographics business I have had the pleasure to work with many amazing people and one of those amazing people is Kathryn Williams. Kathryn & I worked together in Austin for several years. Kathryn has since moved to Brooklyn, NY with her husband and son. You should see all of the snow they have had in Brooklyn this winter. Where I am going with this is Kathryn is one heck of a cook. We share recipes back in forth and the recipe I am cooking today is her recipe. Pork Fried Rice is on the menu today. I have never made this before and was really excited to make it. So where did fried rice come from? Fried rice, which originated in Yangchow province, is a standard method of cooking leftovers, involving frying cold boiled rice with chopped-up meat and vegetables. In really superior restaurants, rice is specially boiled and dried for this, but usually old, unused rice is served. The common (and favorite) recipe, however is not Cantonese, but eastern, deriving from Yonchou in the lower Yangtze country; it involved mixing chopped ham, beaten egg, green peas, green onions, and other ingredients to taste, and then rather slowly sautéing the rice. The rice is neither deep-fried nor stir-fried, but is cooked slowly in a little oil, producing a fluffy product with a slight crust. That is pretty interesting! I am ready to get started! Earlier in the day I cooked 3 cups of rice so it would have a chance to dry out some before I used it in the recipe. I know that is a lot of rice, but being home alone I get a little crazy with my food projects, plus I need some leftovers. The ingredients that we are using today are cooked rice, medium onion, small bag of frozen peas, small bag of frozen carrots, (you can use fresh peas and carrots) sesame seeds, 2 eggs, soy sauce, teriyaki sauce, butter, sesame oil, green onions, chopped garlic and marinated cubes of pork. (I marinated the pork in some teriyaki sauce and sesame oil) It sounds pretty simple so far. You need to cut you onion and green onion into a small to medium dice. Your garlic need to be cut into a small dice as well. Then you need to mix your 2 eggs and scramble to your liking. Now that all of the prep work is done get your wok or your favorite non-stick pan. You need to heat your wok up pretty high and then add 1/4 cup of oil. (I used canola oil) Once you see a little smoke start you are good to go. Your cubed pork is the first thing to hit the wok and be careful as there will be a little hissing going on. You need to stir fry the pork until it is done all the way through and then drain it on a paper towel. Then take a couple of tablespoons of butter and add to the remaining oil. Once your butter is melted add all of your vegetables and sesame seeds and cook until your veggies are soft and the onions are translucent. Now here comes the fun part! Take your rice and dump it on top of your veggies and then shower the rice with sesame oil, soy sauce and teriyaki sauce. Mix your rice and veggies together and taste to see if you need to add more soy or teriyaki sauce. It is now up to your taste buds. Then take your scrambled eggs, sesame seeds and your cooked pork and stir fry. Just keep mixing everything together until it is hot enough for you and then it is ready to serve. I told you it was easy to do. The hardest part was the prep work. The best way to eat your fried rice is to serve it with an egg roll and your favorite adult beverage. Those of you who know me know it is going to be a glass of red wine. The last thing you need to do is drizzle everything with Sriracha Hot Sauce and now you have a very awesome comforting meal. I will put this up there with any Chinese restaurant that I have ordered fried rice at. It was really really good! I ate way too much and I am really glad the rice was already cooked. If not, there is no telling how much bigger my stomach would have gotten. I know my wife is going to be upset that I am making this while she is in Dallas, but I promise to make it for her one day soon. Kathryn you did it again. You shared a recipe with me that will stay in the family. It is a keeper in my book. Thanks so much and I look forward to cooking the other amazing recipes that you have shared with me. I am still waiting on that secret banana pudding recipe. Please! For all of those of you reading, make sure and try this recipe out. I know you will be happy that you did. Send me a note or leave me a comment on what you thought and how yours came out. Another day of cooking has come to an end and I am truly blessed with my family and friends that I have. Cooking is a passion of mine and I hope you enjoy this recipe as much as I have. When you have time Send me a recipe and I will make it and then write about it. I would be honored if you would share this blog with a friend who loves to cook. Find something you enjoy and just do it! Life is way too short! Have fun and smile! You never know what tomorrow will bring! Until next time, "Cookin with John" will be playing with some more food ideas to share with you!