kombucha breaded pork fried rice

Much like beer, kombucha makes a wonderful batter for fried meats and vegetables. In this dish, the slightly sour tea notes of the kombucha breading enhance the classic aromatics in the fried rice. This quick and easy meal is sure to become a family favorite.


for the kombucha breaded pork

  • 1/2 lb thin-sliced pork tenderloins
  • 1 – 1 1/2 cups Basic Black Tea Kombucha
  • 1 egg, beaten
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 1/4 – 1/2 cup vegetable oil for frying

for the fried rice

  • 3 tbsp butter, divided
  • 2 eggs
  • 2 medium carrots
  • 1 small white onion
  • 3 cloves garlic
  • 4 cups cooked and chilled rice
  • 1/2 cup frozen peas
  • 3 green onions
  • 3 tbsp soy sauce plus more for serving
  • 1/2 tsp sesame oil
  • salt and pepper


  1. Dice the white onion, garlic, and carrots. Thinly slice green onions. Set aside.
  2. Prepare the batter by combining the flour, garlic powder, black pepper and one beaten egg in a small bowl. Slowly pour in kombucha until the batter reaches the desired consistency, usually 1 – 1 1/2 cups. Technique: 1 1/2 cups will produce a light breading like in the photo. Use about 1 cup for a heavier breading.
  3. Slice pork tenderloins into strips about 2-3 inches in length. Toss in batter to coat. Set aside until rice is ready.
  4. Heat 1/2 tbsp butter and 1/2 tsp sesame oil in a large saute pan over medium-high heat. Add 2 eggs and scramble. Remove egg and transfer to a clean plate or bowl.
  5. Add an additional 1 tbsp butter to the pan and saute frozen peas, carrots, onions, and garlic for approximately 5 minutes, until carrots are soft.
  6. Increase to high heat and add remaining 1 1/2 tbsp butter. Add the rice, green onions and soy sauce. Stir to thoroughly combined and rice is fried, about 3 – 5 minutes. Technique: For best results, prepare rice ahead of time and allow to cool completely in the refrigerator. Cold rice will remain firm during frying better than freshly prepared rice.
  7. Reduce heat on rice to low and add back the scrambled egg, stirring to combine.
  8. In a second saute pan, heat 1/4 – 1/2 cup vegetable oil, enough to almost cover the pork strips. Fry battered pork over medium-high heat for 2-3 minutes per side.
  9. Serve pork over fried rice with additional soy sauce on the side.


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