Pork Fried Rice
Ingredients:
- 1 small yellow onion
- 3 tablespoons vegetable oil, divided
- 2 large eggs
- 8 ounces ground pork
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups cold cooked white or brown rice
- 1/2 cup frozen peas and carrots
- 2 tablespoons soy sauce or tamari
- 1 teaspoon toasted sesame oil
Instructions:
- Dice the small yellow onion.
- Heat 1 tablespoon of the vegetable oil in a wok or large nonstick frying pan over medium-high heat until shimmering.
- Add 2 large eggs and gently scramble with a rubber spatula until just softly set, 1 to 2 minutes.
- Transfer to a bowl or plate and set aside.
- Add the onion, 8 ounces ground pork, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper to the pan.
- Cook, breaking up the meat with a wooden spoon into small pieces, until the pork is cooked through and the onion is tender, about 5 minutes.
- Add the remaining 2 tablespoons vegetable oil and let heat for a few seconds.
- Add 2 cups cold cooked rice, 1/2 cup frozen peas and carrots, and 2 tablespoons soy sauce or tamari, and stir-fry until the rice is heated through, 2 to 3 minutes.
- Return the eggs to the pan.
- Remove from the heat and stir in 1 teaspoon toasted sesame oil.
Chinese Fried Chicken Wings
Ingredients:
- 8 whole chicken wings
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon Chinese five spice powder
- 1/2 teaspoon garlic powder
- 1 teaspoon sugar
- 1 tablespoon Chinese cooking wine
- 1 tablespoon light soy sauce
- 1 large egg
- 3 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 400g cooked rice
- 2 large eggs
- 1 cup peas and carrots
- 150g Chinese BBQ roast pork (diced)
- 1 tablespoon light soy sauce
- 2 teaspoons dark soy sauce
- 2 large garlic cloves (minced)
- 1 spring onion stalk (chopped)
Instructions:
- Combine salt, ground white pepper, Chinese five spice powder, garlic powder, sugar, light soy sauce and cooking wine and egg in a small bowl and mix.
- Pour mixture over chicken wings in large mixing bowl.
- Make sure to cover each and every piece of chicken with seasonings.
- Then add cornflour and all-purpose flour.
- Rub ingredients into chicken wings for several minutes making sure there are no large flour lumps.
- Cover with plastic wrap and refrigerate overnight for best tasting results.
- Heat oil to 350°F in a pot large enough to hold 8 chicken wings.
- Try to add all the chicken in pot as soon as quickly as possible so all of the wings cook at the same time.
- Fry for about 6 to 10 minutes.
- Then remove and drain on a wire rack.