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A Mexican Chinese fusion recipe for Al Pastor Fried Rice.

Al Pastor Fried Rice - Mexican Chinese Fusion Recipe

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    20 mins

Asian Fusion Recipe Video Fusion Chinese Food | Eggs Pork Rice or Noodle Vegetable Lunch Dinner Less Than 60 mins

A tasty blend of Mexican and Chinese traditions in one recipe, this Al Pastor Fried Rice is a flavor packed dish you'll want to make every week! 

 

Mexican Chinese fusion at its tastiest, the concept itself is simple: take the pork at the heart of Al Pastor, mix into fried rice, and garnish with ingredients like pineapple, chopped white onion, and Lee Kum Kee Cilantro Lime Sriracha. The result is a fried rice packed with a variety of flavors, ranging from a warming kick of Lee Kum Kee Chili Garlic Sauce to the umami of Premium Soy Sauce, as well as the acidic and vibrant flavors coming from the al pastor marinade. 

 

This can come together in as little as 35 minutes, but the longer you let the al pastor marinade, the better the flavor will be (up to 48 hours). 

What You Will Need

Ingredients

  • 1 lb. pork shoulder, very thinly sliced against the grain
  • 1 Tbsp. neutral oil
  • 1/2 cup diced pineapple
  • 2 cups cooked and chilled jasmine rice
  • 2 eggs, beaten
  • 3/4 cup diced white onion
  • 2 Tbsp. chopped cilantro

Marinade

  • 2 Tbsp. Lee Kum Kee Chili Garlic Sauce
  • 3 dried guajillo chilies, stemmed, seeded, and rehydrated
  • 2 Tbsp. achiote paste
  • 2 Tbsp. pineapple juice
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. sugar
  • 1 Tbsp. dried oregano
  • 1 tsp. paprika
  • 1/2 tsp. cumin
  • 1/2 tsp. black pepper
  • 1 tsp. cornstarch

Seasoning

  • 1 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 2–3 Tbsp. Lee Kum Kee Cilantro Lime Sriracha Sauce

Made with
Lee Kum Kee products

Lee Kum Kee Chili Garlic Sauce 13oz

Chili Sauces

Chili Garlic Sauce
cilantro Lime Sriracha

Chili Sauces, Sriracha Sauces

Cilantro Lime Flavored Sriracha Sauce
Premium Soy Sauce

Soy Sauces, Chili Crisp & Soy Sauce

Premium Soy Sauce (No Preservatives Added)

How to make it

  1. Marinate the pork: Blend the rehydrated guajillo chilies into a smooth paste, then combine with pork, Lee Kum Kee Chili Garlic Sauce, achiote paste, pineapple juice, apple cider vinegar, sugar, dried oregano, paprika, cumin, black pepper, and cornstarch. Mix well and let sit for 20–30 minutes.
  2. Heat a large skillet or wok over high heat with neutral oil. Add the marinated pork in a single layer and cook until caramelized and just cooked through, about 4–5 minutes. Remove and set aside, then chop into smaller pieces if desired.

  3. In the same skillet, add the diced pineapple and cook undisturbed for 2–3 minutes until lightly charred. Stir, cook another 1–2 minutes, then remove from the skillet and set aside.

     

    4. Add the cooked rice to the skillet and stir-fry for 1–2 minutes, then push to one side and add the eggs, scrambling until just set. Add the cooked pork, Lee Kum Kee Premium Soy Sauce, 1/2 cup diced white onion, tossing everything together until heated through and slightly crispy.

  4. Drizzle with Lee Kum Kee Cilantro Lime Flavored Sriracha Sauce, then top with the charred pineapple, diced white onion, and chopped cilantro before serving.

     

    For more flavorful Asian fusion recipes like this one, check out our recipes page!

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