Short grain brown rice is the star in this Fried Rice. Unlike most rice prep this recipe calls for boiling the rice like you do pasta.  I used my instant pot to cook the pork shoulder in the time it took to boil the rice. But you can use bbq ribs that you’ve removed the meet from.  What gives this rice it’s flavor is the hoisin and sesame oil. The brown rice adds a nice chew to the dish.


  • 2 c brown rice
  • 1 T Porcini Mushroom Sous Salt
  • 1 T hoisin sauce
  • 2 eggs scrambled
  • 1 t red pepper flake
  • 2 T vegetable oil
  • 2 T butter
  • 2 T soy sauce
  • 1 c frozen peas
  • 5 ounces of assorted mushrooms
  • 2 cloves of garlic
  • 4 scallions, sliced on the bias
  • 2 T cilantro
  • 2 T toasted sesame oil
  • 1 c bbq pork shredded
  • 1/2 lb shrimp, shelled, deveined and cut in 1/2 inch pieces


Boil the short grain brown rice in 3 quarts of water with 2 t Sous Salt for 35 minutes. While the rice is boiling shred the port and toss it with the hoisin, red pepper flake, and 1 T of sesame oil.

Heat 2 t vegetable oil in a nonstick skillet over medium high heat. Add the shrimp to the pan and let them brown on one side before tossing around about 60 seconds. Add the garlic to the pan when you flip the shrimp and finish cooking the shrimp another minute. Remove the shrimp from the skillet.  Add the butter to the pan and lightly scramble the eggs sprinkle them with some of the Porcini Sous Salt. Add the eggs to the shrimp bowl and set aside. Add the mushrooms to the skillet and saute them without moving them until they brown on the first side, apx 1 minute. Then flip and brown on the other side. Remove them and add them to the shrimp bowl.

Heat the remaining vegetable oil in the skillets until medium high heat and add the pork to crisp and caramelize. Transfer to the bowl with the shrimp egg mixture.

Add the last T of sesame oil to the skillet. Add the scallion white part, cooking for about 30 seconds. Add the rice and fry it for about a minute. Add the soy sauce, stir to coat. Then add the bowl with the shrimp, pork and eggs. Add the peas. Stir together until all mixed and heat through until desired temp, apx 2 – 4 minutes. Sprinkle with the green part of the scallions and cilantro.