One of the main reasons fried rice tastes better when it comes from the Chinese takeout place is that your home stove doesn’t get hot enough to actually stir fry. The solution to this problem is in your backyard — your charcoal grill. Here’s how to make it:
For the pork:
pork tenderloin — butterflied so it is one flat piece. Here is a great tutorial for butterflying a pork tenderloin from Cowgirl’s Country Life. (She has some awesome recipes as well.)
For the fried rice:
3 cups of cooked rice
1/2 cup diced onions
1/2 cup chopped celery
stir fry vegetables (snap peas, thinly sliced carrots, broccoli, etc.)
3 eggs, beaten
3 tbsp vegetable oil (I used grapeseed oil)
1/4 cup soy sauce
carbon steel wok (mine came from Ikea and cost less than $20. It works great!)
Brush Hoisin sauce on both sides of your butterflied pork tenderloin. Place in a zip top bag in the refrigerator for at least an hour, preferably overnight.
Set your grill up for a 2 zone fire. All your coals will be on one side of the grill and no coals on the other side.
Grill your tenderloin for about 8 minutes on each side directly over the coals. It can go from brown to burned quickly, so keep your eye on it. If you need to move it to your safe zone, feel free.
Once your pork is done, remove it from your grill and cover it with foil. Allow it to rest while you make your fried rice.
To make fried rice, remove your grill grate completely. Using tongs, move all of your coals into one pile. Place your wok on top of the pile of coals and push down to give it a good seat.
Add the oil to your wok and wait for it to start smoking. Once the smoke starts, it is hot enough to stir fry.