Crispy, golden-brown pieces of pork tossed in a vibrant, tangy sweet and sour sauce with colorful bell peppers, onions, and pineapple. A beloved Chinese-American takeout classic you can easily make at home.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
729cal
23gprotein
59gcarbs
44g
Ingredients
454 g pork shoulder (cut into 1-inch cubes, pork loin also works)
A classic Kolkata street food! A flaky, crispy paratha is layered with a freshly cooked egg, then filled with a crunchy mix of onions and cucumbers, and drizzled with tangy sauces. It's a satisfying and quick meal on the go.
A classic takeout favorite made at home! Tender chicken, fluffy eggs, and crisp vegetables tossed with savory day-old rice and soy sauce. This one-pan meal is incredibly easy to whip up for a quick weeknight dinner.
About Sweet and Sour Pork, Egg Roll and Chicken Fried Rice
Tangy sweet & sour pork, crispy egg roll & chicken fried rice - a kid-approved treat!
This chinese_american dish is perfect for dinner. With 1712.31 calories and 75.34g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.33 cup rice vinegar
0.33 cup granulated sugar
1 green bell pepper (medium, cut into 1-inch pieces)
1 yellow onion (medium, cut into 1-inch pieces)
1 cup canned pineapple chunks (drained)
2 garlic cloves (minced)
1 inch fresh ginger (peeled and minced)
3 cups vegetable oil (for deep frying)
Instructions
1
Marinate the Pork
In a medium bowl, combine the pork cubes, 1 tbsp soy sauce, Shaoxing wine, salt, and white pepper.
Mix well and set aside to marinate for at least 15-20 minutes at room temperature.
2
Prepare Sauce and Vegetables
While the pork marinates, prepare the sauce. In a small bowl, whisk together the ketchup, rice vinegar, granulated sugar, and the remaining 1 tbsp of soy sauce.
In a separate tiny bowl, mix 1 tbsp of cornstarch with 2 tbsp of water to create a slurry. Set both aside.
Ensure all your vegetables are chopped and ready for the stir-fry.
3
Make Batter and Coat Pork
In a large bowl, whisk together 8 tbsp (1/2 cup) cornstarch, all-purpose flour, the large egg, and 4 tbsp (1/4 cup) water until a smooth, thick batter forms.
Add the marinated pork to the batter and toss until every piece is thoroughly coated.
4
First Fry
Heat 3 cups of vegetable oil in a wok or deep pot over medium-high heat until it reaches 350°F (175°C).
Using tongs, carefully add the battered pork pieces one by one, ensuring not to overcrowd the wok.
Fry in batches for 3-4 minutes until the coating is set and light golden. Remove with a slotted spoon and place on a wire rack to drain.
5
Second Fry for Extra Crispiness
Once all the pork has been fried once, increase the oil temperature to 375°F (190°C).
Return the pork to the hot oil in batches and fry for another 1-2 minutes until deep golden brown and exceptionally crispy.
Remove and drain on the wire rack again.
6
Stir-fry and Assemble
Carefully drain most of the hot oil from the wok, leaving about 2 tbsp for stir-frying.
Place the wok over high heat. Add the minced garlic and ginger and stir-fry for 20-30 seconds until fragrant.
Add the onion and bell pepper pieces and stir-fry for 2-3 minutes until tender-crisp.
7
Finish the Sauce and Serve
Pour the prepared sweet and sour sauce mixture into the wok and bring to a boil.
Give the cornstarch slurry a quick stir and pour it in, stirring constantly until the sauce thickens, about 30-60 seconds.
Add the pineapple chunks and the double-fried crispy pork.
Toss everything quickly for about 30 seconds to coat evenly. Serve immediately with steamed rice.
416cal
14gprotein
62gcarbs
13gfat
Ingredients
2 cup All-Purpose Flour (Also known as Maida)
0.75 tsp Salt (Divided for dough and egg)
1 tsp Sugar
2 tbsp Vegetable Oil (For the dough)
0.75 cup Water (Lukewarm, or as needed)
4 pcs Eggs (Large)
1 pcs Onion (Large, very thinly sliced)
1 pcs Cucumber (Medium, deseeded and thinly sliced)
2 pcs Green Chili (Finely chopped, adjust to taste)
2 tbsp Lemon Juice (Freshly squeezed)
4 tbsp Tomato Ketchup
2 tbsp Chili Sauce (Such as Sriracha or a simple red chili sauce)
1 tsp Chaat Masala (For sprinkling)
0.5 tsp Black Salt (Kala Namak, for sprinkling)
Instructions
1
Prepare the Paratha Dough
In a large mixing bowl, combine the all-purpose flour, 0.5 tsp salt, sugar, and 2 tbsp of vegetable oil. Mix well with your fingertips until it resembles coarse breadcrumbs.
Gradually add lukewarm water and knead for 7-10 minutes to form a soft, smooth, and elastic dough. It should be pliable but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2
Prepare the Filling and Egg Mixture
While the dough rests, prepare the filling. In a medium bowl, combine the thinly sliced onion, cucumber, and chopped green chilies.
Squeeze the lemon juice over the mixture, toss well, and set aside. This quick pickling adds a nice crunch and tang.
In a small bowl, lightly beat the 4 eggs with the remaining 0.25 tsp of salt. Keep it ready near the stove.
3
Shape and Cook the Parathas
After resting, divide the dough into 4 equal portions and roll them into smooth balls.
Take one ball, dust it lightly with flour, and roll it into a very thin circle, about 7-8 inches in diameter.
4 cup cooked jasmine rice (Chilled, preferably day-old. From about 1.5 cups uncooked rice.)
1 lb boneless skinless chicken breast (Cut into ½-inch pieces)
3 tbsp vegetable oil (Divided. Use a high smoke point oil like canola or avocado.)
3 pcs large eggs (Lightly beaten)
1 pcs yellow onion (Medium, finely chopped)
2 pcs carrots (Medium, diced small)
3 cloves garlic (Minced)
0.75 cup frozen peas (Thawed)
4 tbsp low sodium soy sauce (For the sauce mixture)
1 tsp toasted sesame oil (For the sauce mixture)
1 tbsp shaoxing wine (Optional, but adds authentic flavor. Can substitute with dry sherry.)
1 tsp granulated sugar (Balances the saltiness)
0.25 tsp white pepper (For the sauce mixture)
3 pcs scallions (Thinly sliced, green and light green parts)
0.5 tsp kosher salt (To taste)
Instructions
1
Prepare Ingredients and Sauce
Ensure all vegetables are chopped, garlic is minced, and chicken is diced. Have the cold rice ready.
In a small bowl, whisk together the low sodium soy sauce, toasted sesame oil, Shaoxing wine (if using), granulated sugar, and white pepper. Set this sauce mixture aside.
2
Cook Eggs and Chicken
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
Pour in the beaten eggs and scramble for 1-2 minutes until just set. Immediately transfer the cooked eggs to a clean plate.
Add another tablespoon of oil to the hot wok. Add the diced chicken in a single layer. Season with a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through (165°F or 74°C). Remove the chicken and set it aside with the eggs.
3
Sauté Aromatics and Vegetables
Add the final tablespoon of oil to the wok. Add the chopped onion and diced carrots. Stir-fry for 3-4 minutes until the onion becomes translucent and the carrots are crisp-tender.
Add the minced garlic and cook for another 30-60 seconds until fragrant, being careful not to burn it.
Heat a tawa or a large non-stick skillet over medium-high heat. Place the rolled paratha on the hot tawa.
Cook for about 30-45 seconds until small bubbles appear on the surface. Flip it over.
4
Add the Egg Layer
Drizzle about 1.5 tsp of oil around the edges and on top of the paratha. Press gently with a spatula and cook for another 30-45 seconds until light golden spots appear.
Flip the paratha again. Pour a quarter of the beaten egg mixture (about 1 egg's worth) onto the center.
Using the back of a spoon, quickly spread the egg evenly over the entire surface of the paratha before it sets.
Drizzle another 1.5 tsp of oil around the edges. Cook for 1-2 minutes, until the egg is fully cooked.
Flip the paratha one last time and cook the egg side for about 30 seconds to get it slightly crisp.
Remove from the tawa and place on a plate, egg-side up. Repeat the process for the remaining 3 rolls.
5
Assemble and Serve
Working quickly while the paratha is hot, arrange a line of the onion-cucumber filling down the center.
Drizzle with 1 tbsp of tomato ketchup and 0.5 tbsp of chili sauce.
Sprinkle a generous pinch of chaat masala and black salt over the filling.
Tightly roll the paratha from one side to the other to form a cylinder.
Wrap the bottom half of the roll in parchment paper or aluminum foil to hold it together and catch any drips.
Serve immediately while hot and crispy.
4
Fry the Rice
Add the cold rice to the wok with the vegetables. Use your spatula to gently break up any clumps.
Spread the rice into an even layer and let it cook undisturbed for 1-2 minutes to allow it to toast slightly.
Begin stir-frying, tossing the rice with the vegetables for about 3 minutes until it's heated through and you hear a light crackling sound.
5
Combine and Serve
Create a well in the center of the rice and pour in the prepared sauce mixture. Stir everything together quickly to coat the rice evenly.
Return the cooked chicken and scrambled eggs to the wok. Add the thawed peas and most of the sliced scallions (reserving some for garnish).
Toss everything together for 1-2 minutes until fully combined and heated through. Taste and adjust with more salt or soy sauce if needed.
Serve immediately, garnished with the remaining scallions.
