Pork Fried Rice


It’s been so crazy busy around here lately that I can’t even be bothered to do a blog post- let alone cook anything decent. Ron, one of our amazing  tasting room staff members, reminded me to slow down. Savor life! Cook something from scratch that was comforting and energizing. Food is a great way to get in touch with simple pleasures and quality over quantity, and his recipe from the Woks of Life was just the ticket to get back into appreciating life- in the moment! This can be made to suit what you have on hand, but I recommend drinking La Folia Zin with it. Why? One sip and you’ll know! The Zin compliments the sweetness of the honey and has the body to stand up to the earthy and heavy flavors of sesame oil. If you try this one, let us now what you think!

Classic Pork Fried Rice

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 servings


1 tablespoon hot water
1 teaspoon honey
1 teaspoon sesame oil
1 teaspoon Shaoxing wine (optional)
1 tablespoon soy sauce
1 teaspoon dark soy sauce
1/4 teaspoon white pepper
5 cups cooked Jasmine rice (add 1 teaspoon oil to rice when cooking)
1 tablespoon oil
1 medium onion, diced
1 pound Chinese BBQ pork (cha siu) cut into 1/2 inch chunks (click here for our cha siu recipe!)
1 teaspoon salt
2 eggs, scrambled
1/2 cup bean sprouts
2 scallions, chopped

Start by combining the hot water, honey, sesame oil, shaoxing wine (if using), soy sauce, dark soy sauce, and white pepper in a small bowl. This is the sauce that you’ll be adding to the rice, and it’s much easier to have it combined and ready to go before you start cooking.

Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). There shouldn’t be any big clumps!

With the wok over medium heat, add a tablespoon of oil and sauté the onions until translucent and then stir in the roast pork. Add the rice and mix well. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. If the rice was made fresh, then you just need to mix until everything is incorporated.

Add the sauce mixture and salt and mix with a scooping motion until the rice is evenly coated with sauce. You will have to break up any remaining clumps of rice with the spatula as best as possible, but no need to be obsessive. The rice should be hot by this time.

Toss in your eggs, mung bean sprouts, and scallions. Mix thoroughly for another minute or two and serve with La Folia Zinfandel!