How to Prepare ❣ Appetizing BBQ Pork and Prawn Fried Rice Recipes ��️ by Rachael Ray

Making Recipes BBQ Pork and Prawn Fried Rice using 31 ingredients and 24 steps

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Place the pork on a baking tray and roast until well coloured, basting twice with the reserved marinade. Remove the pork and use a kitchen blow torch to add extra char to the pork, if you like. To finish the rice, heat the oil in a wok over high heat. Serve with fish sauce, chilli powder and sliced chilli so each person can.

➽ PORK CHAR SHUI:.
➽ 500 g pork neck fillet cut into 5 cm and 2 cm wide strips.
➽ 100 g caster sugar.
➽ 160 ml light soy.
➽ 110 ml hoi sin sauce.
➽ 30 ml dark soy.
➽ 35 ml rice cooking wine.
➽ PRAWN FRIED RICE:.
➽ 60 g prawn meat, roughly chopped.
➽ 3 Tbs vegetable oil.
➽ 60 g char shui, finely sliced.
➽ 2 eggs, beaten.
➽ 300 g cold cooked rice.
➽ 4 tbs sambal.
➽ 3 tbs fish sauce.
➽ SAMBAL:.
➽ 100 g spanish onion, finely sliced.
➽ 70 g garlic, peeled.
➽ 40 g galangal, peeled and finely chopped.
➽ 20 g fresh turmeric, peeled and finely chopped.
➽ 500 ml vegetable oil.
➽ 50 g dried shimp.
➽ 5 g dried long red chillies, deseeded and ground.
➽ 50 g fresh long chilies, deseeded and chopped.
➽ 150 g caster sugar.
➽ 100 ml fish sauce.
➽ 50 ml water.
➽ TO FINISH:.
➽ Handful bean sprouts.
➽ Handful garlic chives, cut into 5 cm batons.
➽ 3 tbs spring onions, finely sliced.

The pork and other ingredients makes this fried rice recipe a. Then ladle over the hot stock. Serve with fish sauce, chilli powder and sliced chilli so each person can. Remove pork from marinade, but do not discard marinade. Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat.

To cook the pork: Mix all marinade ingredients together.
Massage into the pork and transfer into a zip lock bag and seal..
Leave to marinate overnight or for up to 2 days..
Drain off excess marinade, reserving 3 Tablespoons..
Line a baking tray with foil and place a wire rack inside..
Place the pork apart on the tray and cook at 70 C for 1 hour..
Take the pork out and turn the oven up to 220 C.
Baste the pork with the reserved marinade..
Return the pork to the oven and cook for a further 8-12 minutes until the edges are blistered and star to blacken. Remove from oven..
Let cool. The burnt end bits are good for nibbling. Store in refrigerator until required..
To cook fried rice: Swirl the oil into hot wok and saute the prawn meat and char shui until the prawns are pink. Add egg and lightly scramble..
Add the rice and break up with the back of your wok scoop or stirring implement..
Cook for about 2 minutes, stirring continously. Add the sambal and stir throughly. Add the fish sauce and stir once more..
To Finish: Throw in the bean sprouts and garlic chives. Stir fry 30 more seconds. Take off the heat and serve with spring onion strewn atop..
To cook Sambal: Over medium heat, fry onion, garlic, galangal and turmeric separately in the oil until golden brown..
Remove from the oil with staining spoon and set aside to cool..
Add dried shrimp and dried chilies to the hot oil and fry 30 seconds. Remove from the oil with straining spoon. Set aside to cool..
Lastly, repeat the process with the fresh red chilies, frying until dark red. Reserve the oil for another use..
Into a pot, add the sugar and fish sauce and bring the pot to a simmer..
Add the fried ingredients.
Stir over a low heat for a further 30 seconds.
Add the water and bring to the boil..
Remove from the heat, cool and blend into a paste..
Store in an airtight container in the refrigerator for up to 1 month..

BBQ Pork and Prawn Fried Rice - The pork and other ingredients makes this fried rice recipe a. Then ladle over the hot stock. Serve with fish sauce, chilli powder and sliced chilli so each person can. Remove pork from marinade, but do not discard marinade. Char siu, or Chinese BBQ Pork, is a delicious Cantonese roast meat.