The trick is to smoke the meat and not make the meat smoke

PORK FRIED RICE

  Date: October 24, 2015
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Where I was making everything else this day from The Essential Wok Cookbook, I decided to adapt their recipe for shrimp fried rice to turn it into Pork Fried Rice. I swapped the shrimp out for some diced pork. I probably should have used more pork. This recipe was a simpler version of several other fried rice recipes I have made, and I added some peas to get a little additional flavor. The other thing all of the recipes I have made so far share in common, is they have you make the rice in advance 1 or 2 days before. I will let the pictures explain the rest and I will conclude by saying this is a solid fried rice recipe. Not the best I’ve had but better than what you get a take-out Chinese restaurants. You give up a little flavor for a quick and easy prep.
Recipe Source:
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Americas Hometown Favorites
The Essential Wok Cookbook (eBook):
Pork Fried Rice - (n/a)
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS-Wok Spider
  • 16" Hand Hammered Wok
  • Wok Chuan (Ladle)
  • Ranch-T Lump Charcoal