EveryPlate

BBQ Pineapple Pulled Pork Fried Rice

with Sriracha Mayo & Scallions

⏱️ 35 min 🍽️ 2 servings

Cooking Tips

To peel ginger, use the tip of a spoon for easier handling and less waste. For extra crispy rice, spread it out in the pan and allow it to cook undisturbed. Cooking in batches may be needed for larger servings; this may increase cook time.

Ingredients

1 tbsp Sesame Oil
3 oz Carrot
0.5 cup Jasmine Rice
1 whole Ginger
4 tbsp BBQ Sauce
5 tsp Rice Wine Vinegar
4 oz Pineapple
2 whole Scallions
2 clove Garlic
1 tsp Sriracha
8 oz Pulled Pork
2 tbsp Mayonnaise
0 Kosher Salt
0 Black Pepper
0 Cooking Oil
1 tsp Sugar
1.25 cup Water

Tools

Small pot Small bowl Large pan (preferably nonstick) Plate Fork

Mise en Place

Prepare and measure ingredients

Measure out 1 TBSP of sesame oil (or use all for 4 servings), 84 cup(s) of jasmine rice (or 1½ cup(s) for 4 servings), 4 tsp of BBQ sauce (or 8 tsp for 4 servings), and 5 tsp of rice wine vinegar. Set aside 1 tsp of sugar for 2 servings (or 2 tsp for 4).

Wash and dry produce

Wash and dry all produce including 3 oz of carrot (or 6 oz for 4 servings), 2 scallions (or 4 for 4 servings), ginger (1 thumb or 2 thumbs), and 2 cloves of garlic (or 4 cloves for 4 servings).

Chop and prep vegetables and aromatics

Trim, peel, and dice carrot into ¼-inch pieces. Peel and finely chop or grate ginger. Peel and finely chop garlic. Trim and thinly slice scallions, separating whites from greens.

Drain and prep pineapple

Drain 4 oz of pineapple (or 8 oz for 4 servings), reserving juice in a small bowl, and roughly chop the pineapple.

Make sauces and toppings

To the bowl with pineapple juice, stir in BBQ sauce, half the sesame oil (all for 4 servings), half the vinegar, and 1 tsp (2 tsp for 4 servings) of sugar. In a second small bowl, combine 2 TBSP (4 TBSP for 4 servings) mayonnaise with as much sriracha as you like.

Portion and prep protein

Open and have ready 8 oz of pulled pork (or 16 oz for 4 servings) for easy access during cooking.

Cooking Steps

Cook the Rice

Wash and dry produce. In a small pot, combine jasmine rice, 1¼ cups water (or 2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to use in Step 5.

Prep Ingredients & Sauces

Meanwhile, drain 4 oz pineapple (or 8 oz for 4 servings), reserving juice in a small bowl; roughly chop pineapple. Trim, peel, and dice 3 oz carrot (or 6 oz) into ¼-inch pieces. Peel and finely chop or grate 1 thumb ginger (or 2 thumbs). Peel and finely chop 2 cloves garlic (or 4 cloves). Trim and thinly slice 2 scallions (or 4), separating whites from greens. To bowl with pineapple juice, stir in 4 packets BBQ sauce (or 8), half the 1 TBSP sesame oil (or all for 4 servings), half the 5 tsp rice wine vinegar (or all for 4), and 1 tsp sugar (or 2 tsp). In a second small bowl, combine 2 TBSP mayonnaise (or 4 TBSP) with as much sriracha (1 tsp or 2 tsp) as you like.

Char the Pineapple

Heat a drizzle of cooking oil in a large, preferably nonstick pan over high heat. Add pineapple and cook, undisturbed, until lightly charred on one side. Continue cooking, stirring occasionally, until browned all over, 2-3 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

Cook Pork and Veggies

Heat a drizzle of cooking oil in the pan used for pineapple over medium-high heat. Add carrot and 8 oz pulled pork (or 16 oz) and season with salt and pepper. Cook, breaking up meat into pieces, until pork is lightly browned and warmed through, 4-5 minutes. Add ginger, garlic, and scallion whites. Cook, stirring, until fragrant, 30-60 seconds. Stir in the pineapple-BBQ sauce mixture; cook, stirring frequently, until sauce has thickened and everything is coated, 1-2 minutes more. Turn off heat; transfer pork mixture to a large bowl. Wash out pan.

Crisp the Rice

Heat a drizzle of cooking oil in the pan used for pork over medium-high heat. Fluff rice with a fork. Add rice in a single layer; cook, undisturbed, until a bottom crust forms, 2-3 minutes. Add pork mixture and half the pineapple; stir to combine. Season with salt and pepper. Spread pork and rice out in pan and press down into a single layer; cook, undisturbed, until rice is slightly crispy, 1-2 minutes more.

Finish and Serve

Divide pork fried rice between bowls. Garnish with scallion greens and remaining pineapple. Drizzle with sriracha mayo.

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