This marinade works pretty well with just about any kind of meat. For skewers, I like to use pork tenderloin, but if the ol' wallet is in truly terrible shape, chicken thighs work too. Regardless, we’re going to want about 2-2.5 lbs. of meat, sliced into thin pieces. With a sharp knife, slice the pork tenderloin (width-wise, against the grain) into pieces that are about 1/8” thick. Put the pork into the marinade and let them sit for about an hour.
Meanwhile, soak bamboo skewers in water (so they don’t catch fire when you grill them). Drizzle a bunch of scallions with oil and salt. I like scallions a lot, so I’ll probably throw about 12-16 on the grill. Once your meat has marinated (or you've become impatient), take the pork and thread it onto the skewers in "S" shapes, so each piece is pierced three times.
It’s no secret that I (and we) like a gas grill for weeknight grilling. That propane-powered beauty is good to go in no time, which beats charcoal every time in the weeknight convenience department. (Plus, charcoal ain't free, people!) And our skewers are going to cook really quickly since the meat is sliced so thin—ditto the scallions, since they're so small. Cook the skewers for about 1.5-2 minutes on one side, and quickly flip and finish for another 30 seconds on the opposite. Remove the scallions after 3-5 minutes of cooking and chop into thirds.
Now for the fried rice. There are a few ways to procure rice for frying. I usually spring for an extra carton in my weekly takeout Chinese food order (yes, it happens weekly) or stop at a sushi place on my block and pick up a quart or two for a couple bucks (yes, restaurants will sell you plain white rice for cash). I try to do that the day before at least, because rice dries out as it cools and actually crisps up better for frying than it would if it was freshly made. You can also just make a big batch on a lazy Sunday afternoon, eat some for dinner, and save the rest for fried rice later in the week. Investing is good for your future, or so I’ve been told.
Heat 2 tablespoons of whatever neutral oil you have on hand in a skillet. Press 6 cups of pre-cooked rice into the pan and leave it undisturbed until the rice starts to get golden and crispy. Clear a pocket in the center of the pan, and pour 3 beaten eggs into the space, stirring occasionally, and cook until they are almost set. Mix the chopped scallions in and season with a couple hits of soy sauce and little bit of sugar (Yes, fried rice always gets a little sweetness.
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|Serving Size: 1 Serving (3147g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 212 (15%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||31 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 305.9mg||94 %|
|Sodium 768.5mg||27 %|
|Potassium 12648.4mg||333 %|
|Total Carbohydrate 129.9g||38 %|
|Dietary Fiber 30.9g||124 %|
|Sugars, other 99g|
|Protein 156.4g||223 %|
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Calories per serving: 1402
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