Chinese · Main course · 35 min
ポークチャーハン
Takeout-style pork fried rice built on chilled day-old rice, tender marinated pork, soft-scrambled egg, and scallions, all tossed in a savory soy-oyster sauce. The secret is dry, cold rice and a screaming-hot pan: cooking each element separately, then combining at the end, keeps the grains distinct and lightly crisped instead of gummy. A quick cornstarch-and-soy marinade means the pork stays juicy even over high heat.
chinesemain-coursestir-fry
