Restaurant Style Pork Fried Rice ¦ No skimping on the pork! ¦ The Woks of Life

Hi everybody, this is Bill from the Walks of Life. Okay, I'm gonna reset you. You look a little tired. I do. Hi everyone, I'm Bill from the Walks of Life and today in the Walks of Life kitchen we are going to make roast pork fried rice or tasio fried rice which used to be a hugely popular dish in the days when I was working with my father in the Catskills. Last week we showed you how to make this tasio at home and it's a perfect item to freeze for another day to make another dish and these are one of those dishes. So what we're gonna do is we're gonna get our day old rice ready, break up some little lumps, beat our eggs, measure out our bean sprouts and cut our onions, measure the sauce, all our mise en place is all ready to set up and then we're gonna go to the walk and cook it up. So a key to a good fried rice is preparing your sauce ahead of time and in this sauce we have regular soy sauce, dark soy sauce, we put a little Shaoxing wine, salt, white pepper, sesame oil and a little dose of honey for sweetness. Little Ethan! Hello! Oh, why is he tippy-toeing? He's got something on his foot. He stepped on a piece of rice. You've got a couple of scallions you can chop, a medium-sized onion, two eggs which we're gonna scramble and bean sprouts. These bean sprouts you can just buy normally at a grocery store, call for a half cup, you can put a cup if you want or more. This adds a nice freshness and crunch. Now you could technically just dump all this rice in the wok but I feel like breaking it up makes it a little bit easier when you're cooking it in the wok so I'm doing it right now, just lightly breaking it up. If it starts sticking to your fingers, give your hands a quick rinse with water and it won't stick. What I cooked here was about two cups of rice and I used 10% less water. If you're using a rice cooker and you're gonna make fried rice, use that little bit less water and then once the rice is done, you can wait a minute or two and then when you open the cover, that excess steam and moisture will come out and your rice will come out like this. For the amount of tassia we have, you gotta have two good scallions. Okay, that's actually not how I chop an onion. No? No, it's not. It's smarter though, I like the way you're doing it. What do you do? I chop it like this way but you chopped it this way. Oh yeah, everybody I know... Maybe that's more chef-y way. Yeah, that's more chef-y way. So we're gonna add bean sprouts. That may be a half cup, maybe a cup, but that's what I like to use. Oh, look at those. That's the chickens. The chickens are doing their job. Nice organic eggs. I kinda like to scramble in one direction and then sorta like twist the bowl a little bit. So the next thing we're gonna do is cut the tassia. You know, a pound of tassia is actually quite a bit. So if you feel like that's too much and you wanna split it up into two, totally up to you. Okay. Oh boy. I'll tell you one thing. There is no restaurant that is gonna give you a pound of tassia in your pork fried rice. You'll probably more like get four ounces. Wow. That's a lot. That's a ton. Are you sure your recipe is... It says a pound of tassia. Okay. So here we go. We got our tassia. We got our scallions, our onions, our egg, our bean sprouts, and our rice. Alright. So we've got everything. I've sort of placed it in order of how we're gonna use it. Heat up the wok. Add the egg. Quick scramble. Break it up. That is it. Put it back into the bowl. Add a little bit more oil. Heat up the wok. Add the onions. We're gonna saute these onions, stir fry these onions, so they're just a little translucent. Just wanna get a little tiny sear on it, so it brings out flavor. Stir fry until it's fragrant. And then, add the rice. The rice has been fluffed up nice. Little rice with your pork. Love it. Ooh wee. Looking forward to this. You see this motion that I'm using? This is the fried rice motion. So this motion here is kind of like a scooping motion, right? So you scoop, left. Scoop, to the left. If you're left-handed, maybe you'll scoop it other. You wanna use a metal spatula and scrape to the bottom. It gets the starch off the wok. It heats the wok up. Just try to pour the sauce in uniform around it. Scrape out the sauce. But you know what? The best is a spoonula. For more of these tips, go to our Ultimate Fried Rice post. It just gives you general tips on how to cook fried rice. So now we're gonna add the egg. We're gonna zhuzh it around a little. If I add the bean sprouts, I'm gonna add the scallion. Gonna mix it up, and it's ready. Once you add the bean sprouts and the scallion, you don't really wanna cook it too long. Because otherwise everything is gonna really get wilted. Okay, now we're ready to plate this. So this is your classic pork fried rice. This will feed two. And then what's in the wok will feed another two people. Let's put it on the service table. Service table? Whatever. Whoa! Yeah, you ready for some fried rice? Want some fried rice, Ethan? A little mustard. Ooh, you better watch. Be careful with that mustard. You want more? More. Yum! It's all about the pork. It's all about the char siu. One of the readers said, I don't have bean sprouts. What do you do? Just really finely shred some napa cabbage. Throw it in there. Really good also. More? Awesome! Want some duck sauce on it?