Fried Brown Rice with Pork and Shrimp

Name: Fried Brown Rice with Pork and Shrimp
Yield: Serves 6
Cuisine: 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

18 comments

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.

SERVES6

TIME1¾ hours

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WHY THIS RECIPE WORKS

In this recipe, using brown rice instead of the more conventional white rice offers several advantages. Because of its bran, brown rice holds up well if cooked aggressively in boiling water, which means it needs just 25 minutes of cooking t...

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