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A Delicious Fusion

Pork-Apricot Fried Rice

Image by Andrew Meade.

I have never met anyone that doesn’t love fried rice. It’s just a bowl full of comfort—and it can be a great one-pot meal to serve to guests. One of the best things about fried rice is that you can always make the rice the day before your dinner and simply sauté it with pork the day-of. My pork-apricot fried rice has a bit of a Caribbean flair; the addition of pineapple juice and apricots go great with the pork. You can serve it with a nice salad and a delicious dessert and you’re good to go. Make sure you make a double batch, because the leftovers taste even better!

Pork-Apricot Fried Rice

Makes 6 servings

1 tablespoon vegetable oil
2 cups long-grain rice
2 cups unsweetened pineapple juice
2 cups water
⅓ cup dried apricots, sliced
2 teaspoons kosher salt

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
¼ cup pistachios, toasted, for garnish

1. For 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. For the pork, heat the oil in a Dutch oven over medium-high heat. Season the pork with the salt and pepper. In batches, add to the skillet and cook, turning occasionally, until lightly browned, about 7 minutes. Transfer to a plate. Return the pork to the skillet. Add garlic, ¼ cup of cilantro, celery, scallions, soy sauce, sherry vinegar, and ginger. Stir-fry until the celery is tender, about 3 minutes. Add the rice and stir-fry until well mixed, 3 to 5 minutes. Sprinkle with the pistachios and the remaining cilantro and serve hot.

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