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RECIPE: Pork & Apricot Fried Rice

If you’re a fan of pork fried rice, how about whipping up a batch of Pork and Apricot Fried Rice for the Chinese New Year?

This recipe is from Chef Ingrid Hoffmann, who serves it as a light lunch with just add a salad. You can play with the recipe and substitute other grains.

You can roast a pork loin just for this recipe, or roast one for dinner the day before and make enough extra to use in the fried rice.
 
RECIPE: PORK & APRICOT FRIED RICE

Ingredients For 6 Servings
 
For The Rice

  • 1 tablespoon vegetable oil
  • 2 cups long-grain rice
  • 2 cups unsweetened pineapple juice
  • 2 cups water
  • 1/3 cup dried apricots, diced
  • 2 teaspoons kosher salt
  •  
    For The Pork

  • 1½ tablespoons peanut oil
  • 1½ pounds boneless pork loin, cut into ¼-inch chunks
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 garlic cloves, chopped
  • ½ cup fresh cilantro, chopped
  • ¼ cup celery, finely chopped
  • ¼ cup scallions, white and green parts, finely chopped
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons sherry wine vinegar
  • 1 tablespoon fresh ginger, finely grated
  • Garnish: ¼ cup pistachios, toasted (substitute chopped or sliced
    almonds)
  •   Pork Apricot Fried Rice

    Dried Apricots
    Top: Pork and Apricot Fried Rice from Chef Ingrid Hoffmann. Bottom: Dried apricots for the pork fried rice. Photo by Olha Afanasieva | IST. Have extra apricots? They’re one of our favorite snacks. You can turn them into candy by dipping them halfway in melted chocolate. Set them on wax paper until they dry.

     
    Preparation

    1. MAKE the rice: Heat the oil in a large saucepan over medium heat. Add the rice and cook, stirring often, until the rice looks chalky, about 2 minutes. Add the pineapple juice, water, apricots and salt and bring to a boil. Cook until the liquid is below the surface of the rice and tunnels form in the rice. Reduce the heat to low and cover. Cook until the rice is tender, 15 to 20 minutes.

    2. COOK the pork: Heat the oil in a Dutch oven over medium-high heat. Season the pork with the salt and pepper. In batches, add the pork chunks to the skillet and cook, turning occasionally, until lightly browned, about 7 minutes. Transfer to a plate.

    3. ADD the garlic, ¼ cup of cilantro, celery, scallions, soy sauce, sherry vinegar and ginger to the skillet. Stir-fry until the celery is tender, about 3 minutes.

    4. RETURN the pork to the skillet. Add the rice and stir-fry until well mixed, 3 to 5 minutes. To serve, sprinkle with the pistachios and the remaining 1/4 cup of cilantro and serve hot.
      




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