Next to pizza, Fried Rice is my favorite dish, so I make it often. I use leftover meat and vegetables in fried rice, and whizz different sauces to make it a bit different. The following Ultimate Chinese Fried Rice is a favorite and is loved by the Official Hancock Tasters. This variation includes pork, bok choy, onions, omelet pieces, peas and carrots, cabbage, and bean sprouts all tossed with rice and a delicious Chinese sauce.


Since this recipe requires stir-frying some of the ingredients separately, I always pour them from the wok into my favorite glass 8-cup Pyrex measuring cup; it eliminates the need for several bowls and can be dumped into the rice easily. This yummy rice can be frozen; once thawed, heat it up by stir-frying in a wok.

If you don’t happen to have the sauce ingredients on hand, you can find them easily at any Asian grocery store and even some larger mainline grocery stores. I keep what I call my “Asian Stash” in my garage fridge; most of the components keep for a very long time and they are ready to use when I crave Asian food. The ones used in this recipe are pictured.

18 Servings

Sauce:
1/4 cup sugar
1/4 cup soy sauce
2 tablespoons black bean sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
2 tablespoons dry sherry
1 teaspoon sesame oil

7 tablespoons vegetable oil, divided
4 eggs, whizzed in a bullet blender until smooth

1 medium onion, chopped
4 cloves garlic, finely minced
2 tablespoons fresh ginger, finely minced

1 head bok choy, cleaned well and sliced

3 to 4 cups pork loin, trimmed of all fat and cut into 1/4 inch dice

8 to 10 cups cold cooked rice

1 12 oz. package coleslaw mix, or shredded cabbage
1 12 oz. package bean sprouts, rinsed well
1 16 oz. package frozen peas and carrots

1. Sauce: Mix all sauce ingredients in a blender container; set aside.
2. Heat 1 tablespoon oil in a large wok over high heat. Add the blended eggs and swirl to make a large omelet. Turn the omelet (you can cut it in quarters) and turn to cook the top side. Remove from the wok.
3. Add 1 tablespoon oil to the wok; add the onions, garlic, and ginger; stir fry until the onions soften. Add the Bok Choy and stir fry until crisp tender. Remove from the wok and set the mixture aside.
4. Pour another tablespoon of oil into the wok; add the pork and half of the sauce. Stir fry until the pork is just cooked through and absorbs the sauce. Remove from the wok and set aside.
5. Add the remaining 4 tablespoons oil to the wok and add the rice. Stir over high heat, making sure it is coated with oil. Continue stirring until it starts to brown; stir in the remaining sauce.
6. Add the pork, onions and Bok Choy, cabbage, bean sprouts, and peas and carrots. Stir until heated through. Cut the omelet into small squares; stir into the rice.

Amount Per Serving
Calories 274 Calories from Fat 79
Percent Total Calories From: Fat 29% Protein 16% Carb. 55%

Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 2 g
Cholesterol 62 mg
Sodium 332 mg
Total Carbohydrate 37 g
Dietary Fiber 1 g
Sugars 3 g
Protein 11 g

Vitamin A 8% Vitamin C 31% Calcium 0% Iron 14%