Food & Cooking Recipes Pork Fried Rice 3.6 (65) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 12 ounce pork tenderloin, cut into ½-inch dice 2 tablespoons hoisin sauce 1 tablespoon honey 3 tablespoons soy sauce ¾ teaspoon Chinese five-spice powder 2 tablespoons peanut oil ½ large white onion, finely chopped (1 cup) 4 cloves garlic, minced (2 tablespoons) 1 medium carrot, finely diced (½ cup) 3 cups cooked white rice 4 large eggs, lightly beaten 5 ounces frozen peas, thawed 3 scallions, thinly sliced on the bias 1 teaspoon sesame oil Directions In a medium bowl, combine pork, hoisin, honey, soy sauce, and five-spice powder. Marinate for 15 minutes. Heat a wok over high heat. When wok smokes, add oil. When oil shimmers, add onion and garlic and cook, stirring, for 30 seconds. Strain pork, reserving marinade, and cook, stirring, until browned, 2-3 minutes. Add carrots and rice to wok with reserved marinade and cook, stirring constantly, until rice absorbs liquid, about 2 minutes. Create well in center of wok, pour in eggs, and scramble. Add peas, scallions, and sesame oil to wok and stir until incorporated. Remove from heat and serve immediately. Rate it Print