Pork & Shrimp Fried Rice

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This pork fried rice recipe was created for my brother Mark to help him prepare for a trip to China. He wanted to prepare shrimp fried rice for friends while there. He stopped over on a Saturday evening and we worked out his plan of attack (the recipe) and we both enjoyed it so much I wanted to include it here. There are several “tricks” to preparing any type of “fried rice”. 

First be sure to cook the rice before preparing the dish and give it several hours to cool completely in the refrigerator. Rice is a very starchy food, and when it is hot all the starch is “out” and this creates “the stickiness” that is associated with rice. However, once cooked rice is fully refrigerated most all of the starch is “locked” in each piece of rice. Using fully cooked “cold” rice allows even mixing of the fried rice, trying to use freshly cooked hot rice will be problematic. The second “trick” is a rather simple one and should always to practiced while cooking in the kitchen but is even more important in this type of recipe with many ingredients to be cooked in a very fast manner. The trick being to have all your ingredients ready and organized. This will make your job much more simple once the cooking has begun. You do not want to have to chop something last minute while you are cooking.

The Pork & Shrimp Fried Rice Recipe
Cooking Of The Rice

Cook 2.5 cups of white rice (do NOT use Chinese sticky rice OR Jasmine rice) with 2 cups unsalted water. Cook for 20 minutes or until done. Once the rice is finished cooking let is cool on the counter for 30 minutes, then place the rice in the refrigerator for at least one hour to chill completely. Reserve until needed.

Marinade For The Pork And Shrimp / Cooking Of The Meat And Shrimp

1 tablespoon dark sesame oil
1 tablespoon fresh garlic (minced)
1/2 teaspoon fresh ginger (minced)
1 tablespoon orange zest
juice from one orange
1 tablespoon red chili flakes
2 tablespoon soy sauce

1 cleaned pork tenderloin (about 1 pound)
1/3 pound small (28 - 30 per pound) fresh shrimp

Place all ingredients together in a mixing bowl and reserve. Clean the pork tenderloin well and cut into small bite size pieces no bigger than 1/2 inch by 1/2 inch and place in a small bowl. Place the shrimp (cleaned and deveined of course) in a small bowl as well. Pour half of the marinade over the shrimp and the other half over the pork and reserve.

Heat a very large saute pan or wok over a high flame for several minutes, you want to get your cooking surface very, very hot. Add one tablespoon of sesame oil to the wok or saute pan and saute the shrimp for several minutes. It is important to keep the shrimp moving in the pan as to not burn or over cook the shrimp. Once the shrimp is finished cooking remove from the saute pan and reserve. Clean the wok or saute pan out and perform the same operation with the pork. Again it is very important to start with a very hot surface in order to “stir fry” the pork. Remove the pork from the cooking surface and reserve.

Cooking Or “Frying The Rice”

1 tablespoon ginger “minced”
1 tablespoon garlic “minced”
1 teaspoon of red chili flakes
1/2 cup of medium diced red bell pepper
1/2 cup of blanched broccoli florets
1/2 cup of green onions (medium pieces)
1/4 cup of red onion (diced)
1/4 cup of carrots (diced)
cooked shrimp from above
cooked pork from above
5 cups cooked chilled white rice
2 tablespoons sesame oil
4 tablespoons soy sauce

Heat your saute pan or wok over a very high flame once again. Once the wok or saute pan is very hot add the oil, garlic and ginger and saute for a few seconds. Quickly add all the vegetable ingredients and saute for about 1.5 minutes stirring often. Add both the cooked shrimp and pork and continue to stir, cooking for an additional minute. Add the cooked and chilled white rice and continue to stir, add the soy sauce and cook until the rice is very hot (several minutes).

Serves 4 - 6
Recipe by Brian Johnson

This fried rice dish is an excellent meal in itself with both pork and shrimp. Other great fried rice ingredients include chicken, tofu and scallops.

Posted in Thai & Chinese Recipes