Smoked pork tenderloin fried rice

JohnInCarolina

We had smoked a pork tenderloin over the weekend on the BGE, and I’m on my own tonight for dinner so I decided to use the leftovers in some fried rice.  Here they are in the wok:



And plated with an IPA from Maine Beer Co:



That’s it - that’s the thread! 

lkapigian

Looks Amazing !

shtgunal3

I’d hit it

fishlessman

Had the same dinner but subbed in a broccoli from the other half For the pork rice. Finally found lunch.  Darn good beer. That Rice would have been a good addition

JohnInCarolina

fishlessman said:

Had the same dinner but subbed in a broccoli from the other half For the pork rice. Finally found lunch.  Darn good beer. That Rice would have been a good addition

I don’t know if you’ve ever done any wok cooking, fish, but it’s damn quick and easy.  This meal all came together inside of ten minutes.  It heats up fast and cooks fast.  The rice is only in it for maybe three minutes.

alaskanassasin

That is nice. I never thought about smoking the pork.

Battleborn

That looks great. All I have is some two day old white chicken chili. 

Canugghead

Nice but no chopsticks, blasphemy 

StillH2OEgger

That looks great. The egg ratio looks perfect to me!

johnmitchell

That’s my kinda food. Looks delicious 😋

fishlessman

JohnInCarolina said:

fishlessman said:

Had the same dinner but subbed in a broccoli from the other half For the pork rice. Finally found lunch.  Darn good beer. That Rice would have been a good addition

I don’t know if you’ve ever done any wok cooking, fish, but it’s damn quick and easy.  This meal all came together inside of ten minutes.  It heats up fast and cooks fast.  The rice is only in it for maybe three minutes.

have had a wok indoors on a stove burner since 2000.  most of those pics are locked out by pbucket now. at the camp i have a 500,000 btu burner on the deck, makes korean tacos quick table side.  had some scary fried orange chicken pics done on the egg one winter while ice fishing, skating. the trick with frying in a wok in the egg is small amounts to keep the oil down, get the egg up to about 500 dome, keep the dome open and lower vent shut (keeps the flames down).  a big outdoor burner makes it all easier. increase your temps every cook until comfortable with extreme heat, newbies always back down on the heat. hit a restaurant supply in a china town, its so inexpensive you will think you stole stuff, last time i hit the one in boston i was triple parked, ran in and had my arms full for 20 bucks.

fishlessman

Canugghead said:

Nice but no chopsticks, blasphemy 

ive learned that eating at my neighbors, bring a fork, well, or, eat with my hands nobody wants to see that

JohnInCarolina

Canugghead said:

Nice but no chopsticks, blasphemy 

That's funny, as we do have chopsticks and I will use them when out for sushi or whatnot.  But I'm not an expert, and so using them on rice seems like a form of self-torture more than anything else.  

caliking

That looks terrible!  Send it over, and I'll dispose of it properly.

Somewhere in The Wok, Kenji has a technique for fried rice that calls for beaten egg to be poured in after the rice hits the wok (or something like that). The egg coasts each grain of rice, and made for a cool silky texture.

I usually prefer having bits of egg in fried rice (like yours),   but give it a shot some time. 

JohnInCarolina

caliking said:

That looks terrible!  Send it over, and I'll dispose of it properly.

Somewhere in The Wok, Kenji has a technique for fried rice that calls for beaten egg to be poured in after the rice hits the wok (or something like that). The egg coasts each grain of rice, and made for a cool silky texture.

I usually prefer having bits of egg in fried rice (like yours),   but give it a shot some time. 

Yes I've seen that section of the book. I'll definitely give it a shot sometime.  

Canugghead

JohnInCarolina said:

Canugghead said:

Nice but no chopsticks, blasphemy 

That's funny, as we do have chopsticks and I will use them when out for sushi or whatnot.  But I'm not an expert, and so using them on rice seems like a form of self-torture more than anything else.  

Just teasing you. We use chopsticks only when eating rice from a bowl. When eating leftovers it's everything one can finish on a big plate and fork. In SE Asia it's common to use spoon-n-fork when folks order quick one-plate-meal at a restaurant.

Canugghead

fishlessman said:

Canugghead said:

Nice but no chopsticks, blasphemy 

ive learned that eating at my neighbors, bring a fork, well, or, eat with my hands nobody wants to see that

Canugghead

caliking said:

That looks terrible!  Send it over, and I'll dispose of it properly.

Somewhere in The Wok, Kenji has a technique for fried rice that calls for beaten egg to be poured in after the rice hits the wok (or something like that). The egg coasts each grain of rice, and made for a cool silky texture.

I usually prefer having bits of egg in fried rice (like yours),   but give it a shot some time. 

Sometimes we do just that, pouring in beaten egg near the end and mix. For presentation/visual swmbo premake some egg crepe, rolled and thin sliced; spread over rice before serving.

fishlessman

Canugghead said:

fishlessman said:

Canugghead said:

Nice but no chopsticks, blasphemy 

ive learned that eating at my neighbors, bring a fork, well, or, eat with my hands nobody wants to see that

if i were at home the rice would get shoveled between two pieces of white bread....why pick up one grain at a time when you can eat it as a sandwich

Ozzie_Isaac

Love pork fried rice.  When I double cook it, I like to get the oil ripping hot and fry the pork, like double fried french fries.

I also find peas cut the saltiness and serve as a nice counterbalance to the rest of the dish.  I will forgive the unevenness of your shallot dice.  I would happily eat that!

Quick edit, because I always do ..... I am with @caliking and I love the egg chunks like you have.

Botch

I use a stickier, short grain rice (Cal-rose brand) for chinese cooking, it's fairly easy to pick up with chopsticks.  Long-grain (basmati, jasmine) I use a fork (paella, mexican rice, etc).  
 
One thing I've noticed just a couple month ago, the long-grain smells so much better while it's cooking, but I think the short-grain tastes better, plain (would think it'd be the other way around).  

Ozzie_Isaac

Botch said:

I use a stickier, short grain rice (Cal-rose brand) for chinese cooking, it's fairly easy to pick up with chopsticks.  Long-grain (basmati, jasmine) I use a fork (paella, mexican rice, etc).  
 
One thing I've noticed just a couple month ago, the long-grain smells so much better while it's cooking, but I think the short-grain tastes better, plain (would think it'd be the other way around).  

I will try Cal-Rose again.  I had a 15lb bag ages ago.  I found it too “sticky” and clumpy for my liking.  However, that was pre-Zojurushi.  I mostly use Uncle Ben’s parboiled white rice.  It is stupidly expensive for rice, but always cooks up perfect.  Can use it for all manner of rice dishes too.  It is like the best of basmati, jasmine, and short grain rice.

Botch

Well, it's that "sticky/clumpy" that makes it manageable with chopsticks, fwiw.   

Ozzie_Isaac

Botch said:

Well, it's that "sticky/clumpy" that makes it manageable with chopsticks, fwiw.   

I love the challenge of eating items with chopsticks.  I lived in Japan when I was very young and grew up with my very own pair of chopsticks.  Rice takes a special “insert and scoop” method.  Once you identify and confirm the dispersive viscosity of your rice you can judge the proper stick gap and then proceed with scooping and eating.  Real pros lift the dish close to their face and shovel it in, but in the USA that is frowned upon.

Canugghead

Ozzie_Isaac said:

Botch said:

Well, it's that "sticky/clumpy" that makes it manageable with chopsticks, fwiw.   

I love the challenge of eating items with chopsticks.  I lived in Japan when I was very young and grew up with my very own pair of chopsticks.  Rice takes a special “insert and scoop” method.  Once you identify and confirm the dispersive viscosity of your rice you can judge the proper stick gap and then proceed with scooping and eating.  Real pros lift the dish close to their face and shovel it in, but in the USA that is frowned upon.

insert and scoop for fresh cooked plain rice that stick together, otherwise shove, couldn't care less what others think

caliking

Ozzie_Isaac said:

Botch said:

I use a stickier, short grain rice (Cal-rose brand) for chinese cooking, it's fairly easy to pick up with chopsticks.  Long-grain (basmati, jasmine) I use a fork (paella, mexican rice, etc).  
 
One thing I've noticed just a couple month ago, the long-grain smells so much better while it's cooking, but I think the short-grain tastes better, plain (would think it'd be the other way around).  

I will try Cal-Rose again.  I had a 15lb bag ages ago.  I found it too “sticky” and clumpy for my liking.  However, that was pre-Zojurushi.  I mostly use Uncle Ben’s parboiled white rice.  It is stupidly expensive for rice, but always cooks up perfect.  Can use it for all manner of rice dishes too.  It is like the best of basmati, jasmine, and short grain rice.

Have you tried this brand?

It’s our “daily” rice. Easily available in most grocery stores, and may be cheaper than Uncle Ben’s. (And, yes… it comes in smaller bags 😀)

JohnInCarolina

Ozzie_Isaac said:

Once you identify and confirm the dispersive viscosity of your rice you can judge the proper stick gap and then proceed with scooping and eating.  

Cooked rice is closer to a viscoelastic solid than a viscous liquid, and what matters here is the interfacial response and not the bulk as much.  That is a very long way of pointing out that you are a gigantic dork.

Botch

 

Ozzie_Isaac

JohnInCarolina said:

Ozzie_Isaac said:

Once you identify and confirm the dispersive viscosity of your rice you can judge the proper stick gap and then proceed with scooping and eating.  

Cooked rice is closer to a viscoelastic solid than a viscous liquid, and what matters here is the interfacial response and not the bulk as much.  That is a very long way of pointing out that you are a gigantic dork.

Hmmm.  I have always thought of rice as similar to unstable soil.  I may need to rethink about it after cooked.  I do agree the interfacial response is ultimately the most important.

This reminds me of a Mongolian Grill place I used to eat at.  You paid 1 price depending on bowl size.  I found you could weave snow pea pods togther and make side boards around the bowl like on a dump truck.  You could easily double and if careful triple the standard amount a single bowl holds.

JohnInCarolina

Ozzie_Isaac said:

JohnInCarolina said:

Ozzie_Isaac said:

Once you identify and confirm the dispersive viscosity of your rice you can judge the proper stick gap and then proceed with scooping and eating.  

Cooked rice is closer to a viscoelastic solid than a viscous liquid, and what matters here is the interfacial response and not the bulk as much.  That is a very long way of pointing out that you are a gigantic dork.

Hmmm.  I have always thought of rice as similar to unstable soil.  

It is, just when it’s *uncooked* - it is basically a cohesionless granular media, that can flow very much like a non-Newtonian fluid with nonlocal interactions (basically long distance force chains) when it’s dry.  

Once cooked it typically has a fair amount of cohesion and can support small tensile loads.  That’s why when you pick up a chunk with chopsticks gravity doesn’t win and return all the grains to the plate before they can make it to your mouth.

HeavyG

Now I'm wondering what the angle of repose of uncooked varieties of rice is. Is basmati steeper than jasmine? Is sushi rice lower than arborio?

Gotta be a chart somewhere.