One of the things I love at Hibachi restaurants is the fried rice. It tastes a lot different from fried rice you get at a Chinese place, but not as greasy and much more flavorful. This Pork Fried Rice is my version of Hibachi Rice.
So anyway, for those nights that you don’t want to pay for hibachi, or get up close and personal with the “Happy Birthday” guy, this Hibachi Pork Fried Rice is for you.
The key to this rice is that you have to cook it up ahead of time and then put it in the fridge to cool. This way the rice doesn’t get sticky- it separates like hibachi rice. A couple of hours is good, but you can also do it in the morning and then cook it that night for dinner so it’s ready for you.
Here’s a great shortcut though if you want a super quick meal, stop on your way home and grab a quart of rice at your favorite chinese restaurant, dinner will be done in 15 minutes.
Then all that’s left is to cook up your ground pork, or beef or chicken- whatever you have in your refrigerator that you need to use up is good. That’s why I love making this rice, it’s not only an awesome dinner but it uses up all your leftovers that you’d most likely end up getting rid of.
If you do have a little pineapple juice, about 1/4 cup, it’s my favorite secret ingredient for this rice. Just try a little and see for your self…
First you scramble up a few eggs in the peanut oil…
Take the eggs out and put in your ground pork to brown. Then you add in all the vegetables, rice, and the eggs back in. Season it up with soy sauce and sesame oil and you’re good to go.
I like to add some hot sauce, or crushed red pepper flakes to mine but you can customize it however you’d like. Sesame seed on top are a nice garnish to add some flavor and some crunch.
So while it’s fun to go out and not have to do dishes or the work of cooking a meal, however easy of a meal it is, it’s also fun to be at home and sing Happy Birthday with your family. Your normal family. Not with gongs and crazy wigs.
Just a thought. Either way is usually fun.Print
- 5 cups of cooked and cooled white (or brown) rice
- 1 lb. ground pork
- 1 1/4 cup of frozen peas, defrosted
- 4 scallions, chopped
- 3 eggs, beaten
- 2 T. fresh ginger, grated
- 1/4 cup soy sauce
- 2 T. toasted sesame oil
- 1/4 cup pineapple juice
- 1/4 cup bottled teriyaki sauce
- sesame seeds for garnish
- 2 T. peanut oil
- 1 t. salt
- 1 t. ground black pepper
- Cook the rice according to the package directions and cool in the refrigerator for at least 2 hours.
- Heat up a wok or a large non-stick pan on high heat. Add 1 T. peanut oil and cook the beaten eggs until just set, about 2 minutes.
- Remove the eggs from the pan and add in another tablespoon of peanut oil. Add in the ground pork breaking up into small pieces until browned.
- Add 1/2 t. of salt and 1/2 t. of pepper to the pork and stir.
- Put the peas, scallions, ginger, soy sauce, sesame oil, scrambled eggs and rice into the pan with the pork and cook for 3-4 minutes on high heat until all the ingredients are combined.
- Add in the pineapple juice and teriyaki sauce, stir a few times, then season with the additional 1/2 t. of salt and pepper to taste.
- Garnish with sesame seeds.
You can use ground beef, ground chicken, shredded chicken or any protein you like in this rice dish. You could also leave it out to make it a vegetarian meal. For a short cut, use a quart of rice from your favorite chinese take-out restaurant!