- 3 tbsp. oil
- 1 block tofu, cubed
- 200g ground pork
- 1 cup fishballs, quartered
- 2 cups mushrooms, sliced
- Salt and pepper, to taste
- 1 package hotpot mix
- 6 cups rice, cooked
- ¼ cup chives, chopped
Here’s a One (Hot)Pot Fried Rice Recipe to Spice up Your Next MealNovember 23, 2019
We found a new way to spice up fried rice: add in the flavors of Chinese hotpot. And no, it doesn’t involve cooking your rice in boiling hotpot water. (Wait, can we even do that?) All you really need is some hotpot mix, which you can get in any Chinese grocery.
Although it doesn’t quite taste like actual hotpot (in the sense that you can tell you used a ready-made mix), you still get that Szechuan-spice type heat. Be ready for it, because it comes a little later than expected. The recipe is already pretty filling, but we recommend adding whatever meat, vegetables, balls, etc.—just as you would at a hotpot restaurant.
Hotpot Fried Rice
- Serves: 4 people
- Active time: 45 mins
- Total time: 45 mins
- Difficulty: Easy
- In a large skillet or wok over medium heat, add the oil.
- Add the tofu and cook until browned on all sides.
- Remove tofu from the wok, turn heat to high, then add ground pork and fishballs.
- Cook until pork is cooked through browned, about 5-8 minutes.
- Add the mushrooms and continue to cook, about 4 minutes more.
- Season with salt and pepper, to taste.
- Remove pork, fishballs, and mushrooms from wok and set aside with the tofu.
- Return heat to medium and add the hotpot mix.
- Swirl to break up, if needed, then add the rice.
- Mix thoroughly until rice is coated, then add back tofu, pork, fishballs, and mushrooms.
- Continue cooking and tossing until well combined.
- Add in chives and serve immediately.