Bánh Mì Fried Rice
Juicy marinated pork and crispy fried rice with bright crunchy vegetables is one of our favourite weekday dinners.
Ingredients
Pork Marinade:
- 1-1.5 lbs pork tenderloin*, thinly sliced
- 1/4 cup soy sauce
- 3 tbsp brown sugar
- 2 tbsp fish sauce
- 1 small shallot, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 medium lime, juice and zest
- 3 cups cooked rice**
- 2 tbsp high heat oil canola or avocado
Crunchy Vegetable Slaw:
- 3 tbsp rice vinegar
- 3 tsp granulated sugar
- 1 large carrot
- 4 medium radishes
- 1/2 medium cucumber
- 2 cups green cabbage
- 2 tbsp fresh cilantro leaves, roughly chopped
Garnishes:
- 2 tbsp mayonaise optional
- 1 tbsp sriracha*** optional
- 2 medium green onions, thinly sliced optional
Instructions
Pork Marinade:
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In a large glass bowl or large plastic freezer bag combine sliced pork, brown sugar, soy sauce, fish sauce, shallot, garlic, and lime zest and juice. Toss to coat meat.
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Refrigerate for at least 1 hour and up to 24 hours.
Pork Fried Rice:
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Heat oil over medium-high heat in large heavy bottom pan or wok.
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Drain meat from marinade and add to hot oil. Let cook for 3-4 minutes or until that side of the meat is nicely caramelized. Flip to cook the other side.
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Add rice and mix until rice is coated in juices. Let cook for 3-4 minutes until rice is crispy and meat is cooked through.
Slaw:
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While meat and rice are cooking, thinly slice carrots, radishes, cucumber, and cabbage.
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In a large bowl mix together vinegar and sugar. Add sliced vegetables and toss to combine.
Recipe Notes
* I tried this recipe with both pork tenderloin and pork loin, they both worked well. The pork tenderloin is a little easier slice thinly.
** this equals 1 cup of uncooked medium to long grain dried rice
*** depending on how spicy you like things, you can add as much sriracha as you'd like.