The Best Fried Rice, Ever!

We continued to eat the left over pork.



We used the left over Polenta with Corn and made Polenta con Besciamella (Polenta with Bechamel Cream Sauce)from The Best of Italian Cooking by Waverly Root.

We had eaten at the Grill at Pelican Hills Resort and had some leftover Macaroni and Cheese with Truffles. We made a great Pressed Pork sandwich in our Panini maker to serve with the Pork.

The high-light was making the Pork Fried Rice using Jar Restaurant's recipe for Duck Fried Rice. We simply replaced the duck with pork. We have always thought that Jar has the best fried rice and this recipe proves it!

Pork Fried Rice from
Jar Restaurant

Duck-Fried Rice

There will be extra tamarind sauce; Drizzle it over vegetables, chicken, or fish; stir it into pilaf; or use it as a marinade.

6 SERVINGS

TAMARIMD SAUCE
1 cup sugar
1 cup dry red wine
1 4-ounce container sugar-coated hot
tamarind candy, coarsely chopped
¼ onion, thinly sliced
2 thin slices peeled fresh ginger
2 small garlic cloves, peeled, smashed
1 1/2 cups low-salt chicken broth
1 cup water
FRIED RICE

2 tablespoons canola oil
1 cup shredded cooked duck (we used cooked Pork)
1/2 cup matchstick-size strips leek, white part only
1/2 cup coarsely shredded peeled carrot
½ cup chopped stemmed shiitake mushrooms
3 cups cooked medium-grain brown rice (about 1 1/2 cups uncooked)
1 1/2 cups fresh pea sprouts

For Tamarind Sauce: Place sugar, red wine, tamarind candy, onion, ginger, and garlic in heavy large saucepan, Bring to boil over medium-high heat, stirring until sugar dissolves and tamarind candy melts. Boil mixture until syrupy, stirring frequently, about 8 minutes. Add chicken broth and t cup water; simmer over medium-low heat until thick and syrupy and reduced to 1 1/2 cups, stirring often, about 1 hour. Strain. (Tamarind sauce can be made 1 week ahead. Cover and refrigerate.)

For Fried Rice; Heat oil in heavy large skillet over high heat. Add duck, and sauté until beginning to brown, about 3 minutes. Add leek, carrot, and mushrooms. Stir 1 minute. Add brown rice and stir until heated through, about 3 minutes. Add ¼ cup tamarind sauce; stir to combine. Season to taste with salt and pepper. Stir in pea sprouts and serve.