You may also like
Categories:
soy sauce hoisin sauce rice vinegar ground pork Chinese sausages canola oil sesame oil green onion fresh ginger garlic jalapeno cold cooked jasmine rice egg cilantro leaf sesame seeds fresh pineapple
Viewed: 24 - Published at: 8 years agoIngredients
- 1/4 cup low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 8 ounces ground pork
- 4 small chinese sausages, thinly sliced (see Note)
- 2 tablespoons canola oil
- 1/2 teaspoon sesame oil
- 1/3 cup green onion, sliced
- 1 tablespoon fresh ginger, grated
- 3 -4 garlic cloves, minced
- 1 jalapeno, seeded and minced
- 4 cups cold cooked jasmine rice or 4 cups other long-grain white rice
- 1 egg, beaten
- 1/4 cup cilantro leaf
- 2 teaspoons sesame seeds
- 1/2 cup fresh pineapple, finely diced
Method
- In a small bowl, whisk the soy sauce with the hoisin and vinegar.
- Heat a wok or large skillet to medium-high. Brown the pork and remove with a slotted spoon.
- Next, brown the Chinese sausages (careful -- they burn quickly!). Remove from the pan with slotted spoon and set aside.
- Add the oils and the onion, ginger, garlic and pepper, and cook until it just starts to brown.
- Return pork and sausages to pan. Add the rice, breaking up any lumps with your hands as you add it to the wok, and stir-fry until heated through and lightly browned in spots.
- Stir the hoisin-soy sauce, add it to the wok and stir-fry until nearly absorbed.
- Push the rice to one side of the pan, add the egg and scramble.
- . Stir in the cilantro, sesame seeds and pineapple.
