Serve the rice topped with slices of barbeque pork. Serves 2.
- from KOMO Cooking with Todd - 7/9/04, Recipe from Chris Hunter, Dimitriou's Jazz Alley.
Roast the marinated pork tenderloin in a 500 degree oven for at least 15 minutes. You can baste the pork with marinade a couple of times while it is cooking. Use a meat thermometer to make sure it is done. The thermometer should read 125 to 130 degree internal temperature.
To make the fried rice, first cook 1 cup rice. Chef Hunter uses Japanese rice, cooking 1 cup rice in 1 1/4 cups water. He says you can make this recipe with any kind of rice you like. Just let it cool after boiling.
Fry bacon in peanut oil over medium high heat in a saute pan or a wok. Once the bacon is crispy, push it to one side of the pan.
Let the fat and oil drain to the other side. Add the eggs. Once the eggs are cooked, push them to the side with the bacon.
Add the fresh ginger to the pan. Cook for a minute until the scent comes out. Add the cooled rice. Mix the bacon, egg and ginger with the rice. Add the chopped green onion.
Once the rice starts to change color and steam, add soy sauce and garlic chili sambal. Sambal is an Asian sauce that comes in various degrees of heat. It is also available in speciality grocery stores. Mix all the flavors well.
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Serving Size: 1 Serving (823g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1123 | ||
Calories from Fat: 333 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37g | 49 % | |
Saturated Fat 11.5g | 58 % | |
Monounsaturated Fat 15.4g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 318.7mg | 98 % | |
Sodium 601.7mg | 21 % | |
Potassium 2156.8mg | 57 % | |
Total Carbohydrate 81.1g | 24 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 79.7g | ||
Protein 107.7g | 154 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1123
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