This fried rice is a delicious blend of sweet (pineapple), salty and savory (soy sauce and hoisin sauce). Plus, it’s super fast to make so it’s a perfect weeknight meal.

I used pork tenderloin instead of pork chops, and two cups of leftover steamed jasmine rice. The Asian chili-garlic sauce I used says “Sweet Chilli Sauce” on the label. It’s the sweet-hot kind with little flecks of chili and chili seeds in the sauce.

The recipe says it serves 4 but I’d double the recipe if you’re serving it as a one-dish meal to 4 big eaters.

Pineapple Pork Fried Rice
-recipe from America’s Test Kitchen 30-Minute Suppers (Winter 2010)

Sauteing the pork with soy sauce and chili-garlic sauce gives the lean meat a rich flavor. Serves 4.

2 boneless center cut pork chops (about 1 pound), cut into ½-inch pieces
3 tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
4 teaspoons vegetable oil
6 scallions, white parts sliced thin, green parts cut into ½-inch pieces
2 large eggs, lightly beaten
¼ cup hoisin sauce
1 8-ounce can pineapple chunks, drained and chopped, 3 tablespoons juice reserved
2 teaspoons toasted sesame oil
2 (8.8-ounce) packages Uncle Ben’s Ready Rice (see note below)

Combine pork, 2 tablespoons soy sauce, and chili-garlic sauce in bowl.  Heat 2 tablespoons oil in large skillet over medium-high heat until just smoking.  Add pork mixture and cook, stirring occasionally, until well browned, about 3 minutes.  Transfer to bowl.

Add remaining oil to pan and cook scallion whites until just softened, about one minute.  Add eggs and cook, stirring vigorously, until scrambled, about one minute.  Transfer to bowl with pork.

Add hoisin sauce, pineapple chunks, reserved pineapple juice, sesame oil, remaining soy sauce, and rice to empty pan and cook until heated through, about 2 minutes.  Stir in scallion greens and pork and egg mixture and toss until heated through, about 1 minute.  Serve.

Test Kitchen Note: Two cups of leftover white or brown rice can be substituted for the Uncle Ben’s.

Tags: Asian, chili-garlic sauce, Eggs, fried rice, hoisin sauce, pineapple, pork, rice, soy sauce

Egg fried rice is a great way to use up leftover rice or a good reason to make it in the first place. Using cold streamed rice (rice that’s been cooled then refrigerated) is the key to making this dish because freshly cooked rice can get mushy. I used a large non-stick pan instead of a wok and it worked perfectly. I used jasmine rice, a long-grained variety originally from Thailand, because I love it’s fragrance and flavor. After I mixed in the scallions and sesame oil, I also added 1 cup of frozen peas and 1 tablespoon each of soy sauce and seasoned rice vinegar, drizzling it over the rice and stirring it until well combined. Garnish with a little (or a lot) of hot sauce and you’ve got a quick light dinner or late night snack, or serve it as a side dish with Asian-flavored chicken or pork.

Egg Fried Rice
-recipe from epicurious.com 

Yield: Makes 4 side-dish or light main-course servings
Active Time: 10 min
Total Time: 10 min (does not include making steamed rice)
 
1 tablespoon peanut oil
4 large eggs, lightly beaten
4 cups cold unsalted steamed white rice
3/4 teaspoon salt
1/2 cup thinly sliced scallion greens (3 to 4 scallions)
1 to 2 teaspoons Asian sesame oil

Special equipment: a well-seasoned 14-inch flat-bottomed wok
 
Heat wok over high heat until a drop of water vaporizes instantly upon contact. Add peanut oil, swirling to coat wok evenly, and heat until hot and just smoking. Add eggs, tilting wok and swirling eggs to form a thin even layer on cooking surface, and cook 30 seconds, then add rice and salt and stir-fry, breaking up eggs and letting rice rest several seconds between stirs, until rice is hot, 2 to 3 minutes. Add scallion greens and sesame oil (to taste) and stir-fry until combined well.

Tags: Eggs, fried rice, rice