Char Siu Pork Fried Rice
On Tuesday I featured some delicious Char Siu (Chinese Barbecue) Pork Buns. They highlighted sticky, crispy, and tender pork tenderloin from Recipe Tin Eats. Well, today I’m showing you how to use up all the leftover marinated pork. It’s as easy as three words, Pork Fried Rice.
The barbecue marinade elevates the pork in this dish and gives it that authentic takeout flavor. I love that you’re getting two meals out of the one piece of pork tenderloin.
For those of you who have not made fried rice before, I’m here to share the secret. It’s using COLD rice. So you will need to make your rice a day or a few hours in advance in order to yield the flavor and texture you want for perfect fried rice. I used brown Jasmine rice I got from the Asian supermarket on my visit, but just plain white rice will do. I just love Jasmine rice and how it cooks when reheating in a dish like this.
Now that you have the Pork Fried Rice part figured out, here’s some ideas on what to serve it with:
According to Sommeliers a Riesling is the wine to pair with your Chinese food. So, just make a heaping bowl as your main course and a nice big glass of Riesling to wash it down.
Pair with another authentic Chinese dish like homemade Cashew Chicken (also from Recipe Tin Eats)
Make the rice the star, but get an extra dose of veggies with Chinese Broccoli with Oyster Sauce
Now you’ve got all the makings for a fakeout takeout meal. It’s sure to be delicious and a little bit better on that waistline without all the hidden sodium etc.