Sweet And Sour Pork Fried Rice

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By
Ming Tsai
Portrait of Ming Tsai
Ming Tsai

Chef Tsai is a James Beard & Emmy Award-winning chef, philanthropist, TV personality, and entrepreneur. He is the creator of award-winning restaurants, author of five cookbooks, and current host/executive producer of PBS-TV's Simply Ming. In 2022, Chef Tsai became Iron Chef Tsai as he joined the cast of five world-class chefs in the Netflix series Iron Chef: Quest for an Iron Legend. Chef Tsai is the foremost interpreter of East-West cooking. He has always been a believer that "you are what you eat" and that food is medicine.

Experience: Chef Ming Tsai has over 40 years of experience. Chef Tsai has hosted and executive produced the PBS cooking show, Simply Ming, for 18 seasons. Chef Tsai is a leading voice for stop AAPI hate initiatives, a chef ambassador for World Central Kitchen, and the chairman of the National Advisory Board for Family Reach, helping raise over $10 million for the foundation since 2012. In 2020, Chef Tsai founded MingsBings: a nationally recognized, award-winning, consumer-packaged goods startup.

Food & Wine's Editorial Guidelines
Updated on December 1, 2015
Yield:
4
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Ingredients

  • Grapeseed or canola oil for cooking

  • 3 eggs, beaten

  • 1 pound ground pork

  • 1 bunch scallions, sliced, white and green parts separated

  • 6 cups cooked long grain rice, preferably day–old so it's nice and dry (in a rush, place cooked rice on a sheet tray and place in freezer to cool and dry)

  • 1 cup Sweet and Sour Cranberry Chutney, plus 2 tablespoons for garnish

  • 1 tablespoon naturally brewed soy sauce

  • Kosher salt and freshly ground black pepper

Directions

  1. In a wok (preferably nonstick) or sauté pan coated well with oil, over high heat, add the eggs (they should puff up immediately), stir quickly and transfer to a plate lined with paper towels. Return the wok to high heat and add the pork. Break it up and cook until browned, then add the scallion whites and mix. Add the rice, 1 cup of Cranberry Chutney, soy sauce and eggs. Season with salt and black pepper. Serve in a large bowl and garnish with scallion greens and additional chutney.

Originally appeared: October 2013

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