Garlic Scape & Pork Loin Fried Rice Recipe

Name: Garlic Scape & Pork Loin Fried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the stir-fry; 2 cups cooked rice, cooled; 1/2 pound cooked pork, thinly sliced; 6-9 garlic scapes, chopped (or 3 cloves garlic); 1/2 head cabbage, sliced or shredded; 3-4 scallions, chopped; generous handfuls sugar snap peas, washed and with strings and ends removed; 2 carrots, grated or thinly sliced; 2 tablespoons peanut oil (or other vegetable oil with a high smoke point); For the sauce; 3 tablespoons soy sauce; 1 tablespoon sesame oil; 2 tablespoons Hoisin sauce; 1 tablespoon rice mirin; 1 teaspoon brown sugar or apricot preserves; 1 teaspoon oyster sauce; 1 tablespoon corn starch and a little warm water

Servings: persons

For the stir-fry
2 cups cooked rice, cooled
1/2 pound cooked pork, thinly sliced
6-9 garlic scapes, chopped (or 3 cloves garlic)
1/2 head cabbage, sliced or shredded
3-4 scallions, chopped
generous handfuls sugar snap peas, washed and with strings and ends removed
2 carrots, grated or thinly sliced
2 tablespoons peanut oil (or other vegetable oil with a high smoke point)
For the sauce
3 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons Hoisin sauce
1 tablespoon rice mirin
1 teaspoon brown sugar or apricot preserves
1 teaspoon oyster sauce
1 tablespoon corn starch and a little warm water

1
Prepare the rice. Ideally, you do this hours earlier and give it a chance to cool completely but if not, make sure you start it early enough to be finished in time to add it in to the stir-fry. Prepare according to the directions for the type you're using. You should be making roughly one cup of dry rice to yield roughly two cups of cooked rice.
2
Do all the slicing and dicing needed to get everything ready to go into the wok for cooking. Prepare the sauce by simply mixing the ingredients listed above together well, tasting and adjusting to make it saltier, sweeter, etc. Once you're happy with the taste, it's time to add the cornstarch to ensure that it thickens up nicely in the dish. Make a slurry by combining the cornstarch with a little warm water and mixing well to dissolve it all. Then pour the slurry into the sauce and stir well.
3
Heat the oil over high heat in your wok or large saute pan. Add the ginger, garlic and hot pepper flakes and cook, stirring for roughly 30-60 seconds - not long enough for any of it to burn but long enough for the great flavors to infuse the peanut oil.
4
Toss in the garlic scapes and cook for 1-2 minutes, stirring often. Then add the cabbage and carrots. Then the scallions and fry for another 2-3 minutes, stirring often. Throw in the sliced pork and cook for another 2 minutes before adding the rice and stirring well to ensure that each grain is coated with the peanut oil. Remove from the heat and serve, topped with toasted sesame seeds 'cause they're pretty.

828

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the stir-fry, 2 cups cooked rice, cooled, 1/2 pound cooked pork, thinly sliced, 6-9 garlic scapes, chopped (or 3 cloves garlic), and more.

Yes, Garlic Scape & Pork Loin Fried Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garlic Scape & Pork Loin Fried Rice

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