I Finally Made Egg Fried Rice That Uncle Roger Can't Complain About

Von Vincenzo's Plate · 45 Min.

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Zubereitung

1. Slice part of the pork shoulder lengthways into long strips about 5 cm (2 inches) wide.
2. Mix hoisin sauce, brown sugar, soy sauce, oyster sauce, five spice, grated garlic, Shaoxing wine and honey in a bowl, then stir in a little red food coloring.
3. Coat the pork strips in the marinade, cover and refrigerate overnight, or for at least 2 hours if short on time, making sure they stay submerged.
4. Line a tray with foil, lay the pork on it and keep the leftover marinade in the bowl.
5. Roast at 180°C/365°F for 20 minutes, turning and basting every 5 minutes or so, until cooked through.
6. Brush on another layer of the reserved sauce, then rest the pork for 10 minutes.
7. Cut the pork into small cubes and set aside.
8. Beat the eggs with a pinch of salt.
9. Heat a wok or large pan over high heat until smoking, add the oil, then stir-fry the onion and chopped garlic for about 30 seconds until just softened.
10. Add the diced pork and heat for a few more seconds until warmed through.
11. Push everything to one side, pour the eggs into the empty side (add a little extra oil if needed), spread into a thin omelette, then break it up and mix it in once nearly set.
12. Stir in the carrot and peas, then the day-old rice; drizzle the soy sauce around the edge of the wok.
13. Add the sugar and salt and stir-fry until every grain is evenly coated.
14. Toss in the spring onion and serve.

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