EveryPlate

BBQ Pineapple Pulled Pork Fried Rice

with Sriracha Mayo & Scallions

⏱️ 35 min 🍽️ 2 servings

Cooking Tips

To peel ginger, use a spoon instead of a vegetable peeler; it helps you get into the ginger's knobby nooks. For bigger batches, use larger pans and allow for extra cooking time. For extra crispy rice, make sure to let it sit undisturbed in the pan.

Ingredients

1 tbsp Sesame Oil
3 oz Carrot
0.75 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 nonstick pan Plate Fork Spoon

Mise en Place

Wash and Prepare Produce

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

Chop and Prep Ingredients

Trim, peel, and dice carrot into ¼-inch pieces. Peel and finely chop or grate ginger. Peel and finely chop 2 cloves of garlic (4 cloves for 4 servings). Trim and thinly slice scallions, separating whites from greens. Drain 4 oz of pineapple (8 oz for 4 servings), reserving the juice in a small bowl, and roughly chop pineapple.

Set Up Sauces and Mixtures

To the bowl with reserved pineapple juice, stir in BBQ sauce (4 oz or 8 oz for 4 servings), half the 1 TBSP sesame oil (use all for 4 servings), half the 5 tsp rice wine vinegar (use all for 4 servings), and 1 tsp sugar (2 tsp for 4 servings). In a second small bowl, combine 2 TBSP mayonnaise (4 TBSP for 4 servings) with as much Sriracha (1 tsp or 2 tsp for 4 servings) as you like.

Measure Rice and Water

Measure out ¾ cup jasmine rice (1½ cups for 4 servings) and 1¼ cups water (2¼ cups for 4 servings) for cooking rice. Set aside a small pot with a lid and a pinch of kosher salt.

Cooking Steps

Cook the Rice

Wash and dry produce. In a small pot, combine jasmine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of kosher 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 pineapple, reserving juice in a small bowl; roughly chop pineapple. 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. To the bowl with pineapple juice, stir in BBQ sauce, half the sesame oil, half the rice wine vinegar, and 1 tsp sugar. (For 4 servings, use all the sesame oil, all the rice wine vinegar, and 2 tsp sugar.) In a second small bowl, combine 2 TBSP mayonnaise (4 TBSP for 4 servings) with as much Sriracha 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 & Veggies

Heat a drizzle of cooking oil in pan used for pineapple over medium-high heat. Add carrot and pulled pork; 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 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.

Fry the Rice

Heat a drizzle of cooking oil in 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 & Serve

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

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