Slow Cooker Tomato Basil Soup with Fresh Herbs
4 hours
|
6 Servings
Blackstone Griddle Pork Fried Rice with Soli Thai Basil
25 minutes
|
Yield:
2-3 Servings
This recipe brings the vibrant flavors of Asian cuisine to your backyard with a sizzling twist! Tender pork gets stir-fried on your Blackstone griddle alongside fluffy rice, colorful vegetables, and a touch of fragrant Soli Thai Basil. Ready in under 30 minutes, this dish is perfect for a quick and satisfying weeknight meal or a fun and flavorful cookout experience.
Ingredients
- FOR THE PROTEIN:
- 8 ounces boneless, skinless pork cutlet, thinly sliced
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- 1/2 cup chopped red onion
- 1/2 cup chopped red bell pepper
- 1/2 cup frozen peas and carrots
- FOR THE RICE AND SEASONINGS:
- 2 cups cooked and cooled day-old rice (medium or jasmine rice preferred)
- 2 large eggs, lightly beaten
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1/2 teaspoon sesame oil
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh Soli Thai Basil leaves
Directions
- Prep the ingredients: Thinly slice the boneless, skinless pork cutlet. Mince the garlic and chop the red onion and bell pepper.
- Heat your griddle: Preheat your Blackstone grill to medium-high heat (around 350°F).
- Cook the pork: Add the vegetable oil to the preheated griddle. Once hot, add the sliced pork and stir-fry for 3-4 minutes or until browned and cooked. Remove the cooked pork from the griddle and set aside on a plate.
- Sauté the aromatics and vegetables: Add more oil to the griddle if needed. Add the minced garlic and chopped red onion. Stir-fry for 30 seconds until fragrant. Then, add the chopped red bell pepper, frozen peas, and carrots. Cook for an additional 2-3 minutes, or until the vegetables are softened slightly.
- Scramble the eggs: Push the cooked vegetables to one side of the griddle. Add a drizzle of oil to the empty side and carefully pour the beaten eggs. Let the eggs cook slightly, then scramble them until just set.
- Combine and season: Add the cooked and cooled rice to the griddle along with the cooked pork and vegetables—season with soy sauce, oyster sauce (if using), sesame oil, and black pepper. Using a spatula, break up any clumps of rice and stir-fry everything together for 2-3 minutes until heated through.
- The flavorful finish: Finally, stir in the chopped Soli Thai Basil leaves and gently toss to combine. The heat from the rice will release the wonderful aroma of Thai basil, adding a layer of freshness to the dish.
- Serve and enjoy! Serve your Blackstone Griddle Pork Fried Rice hot, and savor the delightful textures and flavors.
Feel free to adjust the spice level by adding a pinch of red pepper flakes or Sriracha sauce to taste.
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