Curried Pork Fried Rice

Curried Pork Fried Rice
Red and Green Bell Pepper
Scallion, Napa Cabbage, Bean Sprouts

Heat peanut oil in a wok or large pan over high heat. Add minced ginger, garlic and thinly sliced scallions. After about a minute add diced bell pepper. When the bell pepper starts to soften, add shredded Napa cabbage and thick sliced scallions. The last vegetable to add is the bean sprouts. Then add cold cooked white rice and mix thoroughly.
The Sauce:
All toasted sesame oils are not alike. La Tourangelle makes a sesame oil that is far superior. This producer partners with one of the oldest Japanese oil mills. The oil is crafted in central Japan strictly following 270-year-old traditional methods. The quality of sesame oil varies depending on the quality of the seeds, and the length and temperature of the toasting process. La Tourangelle’s Japanese partner uses only the freshest, highest quality seeds that are painstakingly cleaned and slow toasted.

In addition to the delicious sesame oil, it is the curry powder and fish sauce that give this fried rice its standout flavor! The sauce is made with 2 parts toasted sesame oil, 2 parts low-sodium soy sauce, 1 part fish sauce, 1 part curry powder. Trader Joe’s has a nice curry powder containing: cumin, turmeric, coriander, chili, mustard, cardamom, ginger, nutmeg, cayenne, cinnamon, black pepper, and saffron. They recommend toasting the powder first, in a dry skillet for best flavor.
After adding the rice to the vegetables then toss the sauce into the rice mixture. (When we were in Thailand a few years ago I became addicted to fried rice for breakfast. One of the components of Thai fried rice is fish sauce, which gives it a unique flavor).

I cook the ground pork in a separate pan. I use my ceramic titanium nonstick Scanpan, and do not add any oil. Season with a little salt and pepper, break up the pork, yet still leave it in bite-sized clusters. Drain the cooked pork in a colander. Gently toss the pork with the rice mixture.
Curried Pork Fried Rice

Serve with hot sauce on the side. Cilantro garnish.
From My Garden

Queen Elizabeth grandiflora rose (pink)
Wildfire hybrid tea rose (bright orange)
Julia Child floribunda rose (yellow)
Lavender sprigs

20 thoughts on “Curried Pork Fried Rice”

  1. It seems so "smack the head" obvious to do something fun with the pork before throwing it in with the fried rice.

  2. I want some of that fried rice right now!! Love the addition of the curried pork.

    I love the flowers especially those lavender sprigs. I love love loooove lavender.

  3. Oh my gosh I love pork fried rice.. this looks wonderful Lori Lynn. Would curry paste work.. I just bought some but have never even used curry paste before. It smells so good!
    We will be leaving in a week or so to spend 2 – 3 weeks in L.B. I wanted to be there for the 4th but I don't know if that's going to happen yet. I probably won't get much blogging in.. hope you are well! 🙂

  4. My husband would love that dish. I'll have to remember that one.
    As for your garden blooms – WOW! Doesn't get much more beautiful.
    Great photo – hope there is more to come from you garden.

  5. I've never tried their sesame oil, but I love their walnut oil. It's the only oil that I will use in my granola.

  6. the fried rice looks very Chinese-if you add the beansprout last and stir fry it for awhile after the rice and the rest of the ingredients are cooked-you will feel the crunchy of the beansprout.

  7. Oh yeah, I like this … rice is something I can eat for breakfast (and do) with green pepper and eggs, this dish definitely kicks it up for me 🙂

    LOVE the roses!

  8. Curried pork fried rice sounds excellent! I am going to look for this sesame oil – thanks for the recommendation!

  9. Thanks for the info on the sesame oil – I learned something. Now that I'm conquering my fear of pork, I know I'd love the fried rice dish – gorgeous.

  10. Hi Laurie – sure, I think you could use the curry paste, it will be different than this dish I made, but it would be tasty for sure!

    Thanks for the tip foodbin.

    Hi Natasha – the 5-Mobil star restaurants I have been to so far are:
    Charlie Trotter's (I also cooked in his kitchen)
    per se
    The French Laundry
    And speaking of stars, we recently ate at Le Cinq and Pierre Gagnaire in Paris, which I plan to write about soon.

  11. Those flowers are gorgeous!

    And I'm most intrigued by the flavor combination… it reminds me of Singapore which blends Indian, Malaysian and Chinese…

  12. Give me rice in any form, but fried rice must be somewhere at the top of the list. I like the hot sauce on the side!

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