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This is perhaps the best fried rice I've ever had. I learned
to make it from a friends mom while living on Guam. Traditionally the people
of Guam serve Finadene with it. I like to make this with my
Sweet and Sour Pork and put the sauce over the rice.
Preparation Time: 1 Hour Serving Size:
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt
- 1 1/4 cups long-grain white rice
- 1 1/4 cups water
- 1/2 pound pork, cut into bite-sized pieces
- Kikkoman Soy Sauce
- 7 slices bacon, chopped
- 1/2 cup green onions, including tops, chopped
- 1/2 cup green pepper, chopped
- 2 cloves garlic, minced
- 2 eggs, beaten
- 5 ounces frozen green peas
- 1/2 pound shrimp, peeled, de-veined and cut into bite-sized
Click on picture for more images.
Combine vegetable oil, salt, rice and water, in that order, in
a small sauce pan. Cover the pot and turn heat to medium high and
cook, undisturbed, 4 minutes. Turn heat down to medium low and continue
cooking, undisturbed, for 11 more minutes. Turn heat off; quickly
fluff the rice with a fork, replace the lid and allow to sit 15
minutes. Quickly fluff the rice again, replace the lid and allow
to sit undistributed until cool, about 30 to 45 minutes.
Place bite-size pork in a small bowl and cover with Kikkoman
Soy Sauce; set aside while preparing the rest of the ingredients.
Fry chopped bacon over medium heat in a large deep-sided pan until
crisp. Remove and drain on paper towels. If necessary, remove all
but two tablespoons of the drippings. Turn heat up to medium-high
and add marinated pork to the pan and stir-fry 3 minutes. Remove
with a slotted spoon to retain the drippings; set pork aside. Add
green pepper and green onions to the pan and stir-fry over medium-high
heat for 3 minutes. Add garlic and stir until fragrant, 1 minute.
Push the vegetables in a ring to the outside edges of the pan to
allow the drippings to collect in the center. Slowly pour beaten
eggs into the the center of the pan, stirring constantly, trying
not to incorporate the vegetables. After eggs have set, bring vegetables
into the center and mix with the eggs. Pour about 2 tablespoons
soy sauce into pan to color the vegetable/egg mixture a very light
shade of brown. Add back the bacon and pork and stir. Using a wooden
fork, immediately incorporate cooled rice into the mixture. Stir
the mixture constantly over medium heat until completely combined.
Pour more soy sauce over the entire mixture until the rice changes
to a light brown color. There is no exact measurement; it should
take a least a few more tablespoons, but be careful not to over
soy sauce the rice. Stir in the frozen green peas and raw shrimp.
Reduce heat to low and cover the pan. Allow the residual heat to
cook the shrimp and heat the peas. Stir only occasionally to prevent
sticking. The rice is usually ready for serving after 15 minutes.
- 1/2 cup Kikkoman soy sauce
- 1/2 white vinegar
- 1 bunch green onions, chopped including tops
- 1 small hot pepper
- 1 teaspoon fresh lemon juice
all ingredients (except lemon juice) in a small bowl and set out
on the table. There should be enough green onions to completely
fill the liquid. Add the lemon juice just prior to serving the rice.
This sauce gets better with time, so prepare it far ahead of time.