negolien Posted June 8, 2023 Share Posted June 8, 2023 Hey All, So gonna do my wok pork fried rice tomorrow. Rice is getting sticky in the fridge and the pork is thawing/seasoning. Lee Kum Kee Char Siu Chinese Barbecue Sauce NOH Chinese Barbecue Char Siu Seasoning Kikkoman's fried rice packet 1 lb wildforks cubed pork 1 bunch green onions 1/2 a red onion 1/2 a yellow onion 1 cup cubed carrots and peas 2 cups jasmine rice some chopped sweet mini bell peppers 1 Quote Link to comment Share on other sites More sharing options...
AdamG Posted June 8, 2023 Share Posted June 8, 2023 sounds good👍 Quote Link to comment Share on other sites More sharing options...
negolien Posted June 9, 2023 Author Share Posted June 9, 2023 Hey, Everything is chopped and ready to go I almost forgot two eggs. gonna drink a drink and take a shower than start cookin Quote Link to comment Share on other sites More sharing options...
negolien Posted June 9, 2023 Author Share Posted June 9, 2023 Here you go thanks for looking enjoy. Quote Link to comment Share on other sites More sharing options...
AdamG Posted June 9, 2023 Share Posted June 9, 2023 looks good. I always use jasmine rice for fried rice😋 I may give this a go👍 1 Quote Link to comment Share on other sites More sharing options...
negolien Posted June 9, 2023 Author Share Posted June 9, 2023 (edited) 22 minutes ago, AdamG said: looks good. I always use jasmine rice for fried rice😋 I may give this a go👍 Yup jasmine is the best imo.. Only issue I have is I have such a large portion it's hard to actual get any of the rice fried lol. I would have to do it in like 4 batches. The gas burner in out apt sucks even with the grate off sitting right on the burner it's sucky. Great meal so easy to make it's crazy. Kikkoman's makes great seasoning packet and the Char Siu is pretty decent using those two products. The NOH powder gives it the pink color and sauce gives it a decent flavor. Oh as a side note no sweet peppers didn't feel like chopping any more shit up lol Edited June 9, 2023 by negolien Quote Link to comment Share on other sites More sharing options...
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