Biquinho Spicy Pork Fried Rice
Rated 5.0 stars by 1 users
Category
Stir Fry, Asian, Pork
Cuisine
Asian
Servings
4
Prep Time
25 minutes
Cook Time
10 minutes
For the Spicy Pork Fried Rice I wanted a quick and delicious dinner without a million dishes to clean up and this is just right for that.
This recipe is extremely versatile and you can substitute different veggies, different proteins, and all of those fun things. In this case, the previous night I made some grilled pork chops, oyster mushrooms, garlic green beans and sweet potatoes. I left the sweet potatoes out but the rest of last night's dinner made it into this dish.
It's definitely not traditional, and I was missing some typical ingredients that I subbed out for some replacements but all of that worked out great in the end. For this recipe, I'll provide the ideal ingredients and then mention my substitutions so you try them out if you would like.
I cheated on the biquinho peppers that I used for this as well since, this isn't a pepper you're going to be able to get unless you know me. I'm pretty sure what I ended up with this season is a biquinho x fatalii pepper hybrid. I'm saving seeds again this year since these are quickly becoming a favorite in the kitchen due to the delicious flavor and perfect amount of heat. Anyway. Use the chili pepper of your choice for this or use my Powerful Pepper Flakes when the peppers are not in season!
Lets get into it.
Jay Gleaton
Ingredients
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½ Head Broccoli
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Green Beans (I used leftover)
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½ Onion
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Poblano Pepper (I had extras from the garden)
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Mushrooms (I used leftover oyster mushrooms)
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Peas (I used frozen)
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Corn (I used frozen)
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Garlic (chopped fine)
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Ginger (chopped fine, I subbed some ginger sauce since I was out of fresh)
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Hot Peppers (chopped fine)
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3 cups Leftover Rice (I used freshly cooked rice)
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2 Eggs, mixed well
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Cooked Pork cut into cubes
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Canola or other neutral high smoke point oil
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1 Tbsp. Dark Soy Sauce (optional, makes a great color)
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3 Tbsp. Soy Sauce
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1 Tbsp. Honey
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1 Tsp. Powerful Pepper Flakes (for more heat)
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Pinch MSG (optional but delicious)
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Pinch Salt
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Pinch Pepper
Veggies - Chop all veggies to bite size pieces before you begin cooking!
Everything Else
Directions
Prep all of your veggies by cutting into bite size pieces as needed. I like to use a sheet pan as they are coming off of the cutting board. I generally organize them from the things that will go in first to last but that’s a bit OCD of me.
Add 2 tbsp oil to a wok or dutch oven, something with higher sides, and set it on high. Once the oil is just barely starting to smoke, we can start adding our veggies. This is the order I used and the time for each.
Broccoli, 2 minutes, stirring or tossing the veggies in the pan to distribute the oil and heat.
Garlic, Ginger, Biquinho Peppers. Saute an additional 1 minute.
(careful if you’re using other hot peppers. If you don’t have good ventilation, save the hot hot peppers for later or you will pepper gas your guests and family).
Onion, Poblano Pepper. Stir 3 more minutes.
Here I make a well in the middle of my veggies, pushing them to the side (you can also just remove them but I was being lazy) and add some more oil to the pan until it shimmers. Then add your eggs and fry/scramble them. 1 minute. Add back the other veggies.
Frozen Peas and Corn, Stir 2 minutes.
Make a well again or remove the stuff from the skillet since we all want some crispy rice.
Add ¼ cup vegetable oil to the bottom of that hot pan and add in all the rice. Press until it is all flat against the bottom of the pan and let it COOK! You want that sizzle, I give it at least 2 or 3 minutes. Check it while it’s cooking and when you have a nice brown toasty rice on the bottom you can move on to the next step.
Add all the veggies and eggs, pork, beans, mushrooms, extra hot peppers if you got ‘em to the rice and mix well.
Add dark soy, soy, MSG, honey, and salt and pepper. Stir to combine. Taste, adjust and go to town!
