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.