Fried Brown Rice with Pork and Shrimp

Name: Fried Brown Rice with Pork and Shrimp
Yield: Serves 6
Cuisine: Asia, Chinese
Ingredients: 2 cups, short-grain brown rice; , Salt; 10 ounces, boneless country-style pork ribs, trimmed; 1 tablespoon, hoisin sauce; 2 teaspoons, honey; 1/8 teaspoon, five-spice powder; Small pinch, cayenne pepper; 4 teaspoons, vegetable oil; 8 ounces, large shrimp (26 to 30 per pound), peeled, deveined, tails removed, and cut into 1/2-inch pieces; 3 , eggs, lightly beaten; 1 tablespoon, toasted sesame oil; 6 , scallions, white and green parts separated and sliced thin on bias; 2 , garlic cloves, minced; 1 1/2 teaspoons, grated fresh ginger; 2 tablespoons, soy sauce; 1 cup, frozen peas

Main Courses
Asia
Chinese
Pasta, Grains, Rice & Beans
Meat
Rice
Pork
Fish & Seafood

By Andrea Geary ･ Appears in Cook's Illustrated July/August 2015, America's Test Kitchen TV

We figured out a single substitution that both eliminates the need for leftover rice and makes the dish less greasy.

SERVES 6

TIME 1¾ hours

Why This Recipe Works

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