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If You Miss Mee Sum's Pork Fried Rice, Here's The Recipe: How To Make It At Home

It's officially been a week since the closing of Mee Sum, Fall River's iconic Chinese restaurant. Are you missing them yet? Got a craving for Chinese food that you just can't shake? We may be able to help.

On Nov. 22, 2007, The Herald News published an interview with Mee Sum owner Regina Mark, where she revealed the recipe for Mee Sum's pork fried rice. That story and the recipe are reprinted here:

'Last hurrah': Mee Sum Chinese restaurant closes: Why customers love this Fall River icon

'The authentic taste of real Chinese fried rice'

If anybody knows how to make Chinese fried rice it's Regina Mark, owner of Mee Sum Restaurant at 1819 S. Main St. With her husband Kenneth. The business has been in their family since 1950, and at its present location for 36 years.

Mark said with just a little care, the authentic taste of real Chinese fried rice can be made — better with a rice cooker — at home.

To get that nice caramel color, Mark cautioned against using too much soy sauce, which only adds unwanted sodium. The secret to the dark color is actually caramel food coloring, used to make gravies. It can also be used to darken homemade chow mein, she said. "That's a little tip," Mark said.

Lots of folks ask Mark for her Chinese recipes, and she's always happy to oblige. She remembers getting a request for egg foo young from the chef at the White House during the Reagan years. Former congresswoman, Margaret Heckler, a friend of Mark's, had tried the dish at Mee Sum and suggested it be added to the White House menu.

'Dishes & Stuff Sale': What to know after the Fall River restaurant closed

Mee Sum's Pork Fried Rice

4 cups of long grain or jasmine rice

1 tbs. Plus 1 tsp. Soy sauce

Customers eat chow mein sandwiches at Mee Sum in Fall River on Dec. 31, 2024.

In a strainer, rinse the rice with cold water twice. Place rice in an electric rice cooker (if you have one) or cook on the stove. When the rice is cooked, remove from cooker and place in a separate pan. It should be fluffy, but not mushy.

In a wok, heat 2 tablespoons of oil and spread it around the pan evenly. Lower the flame. Add the scrambled egg and rice to the wok. Mix the rice evenly, removing any clumps. Add the salt, accent/MSG, black pepper and 1 tablespoon of soy sauce. Mix thoroughly. Add about 3 tablespoons of caramel coloring, or more if necessary. Mix rice well until the color of the rice is even and consistent. Remove from wok and place in separate pan.

Reheat the wok and make sure it is relatively clean. Add 2 tablespoons of oil. Set the flame to medium and spread the oil evenly. Add the diced onions, bean sprouts, pork strips and 1 teaspoon of soy sauce. Mix well. Add the rice to the mixed vegetables and mix evenly.

Serves 6 to 8.

This article originally appeared on The Herald News: Fall River Chinese restaurant Mee Sum shares pork fried rice recipe

Pan-Fried Pork Chops

Pan-fried pork chops are juicy and tender and couldn't be easier to make. The seasoning is classic and well balanced with salt, pepper, and fresh thyme, but you can use any seasoning you prefer, from homemade Creole seasoning to even lemon-pepper seasoning.

Hearty, tender pork chops become nicely seared in a hot cast-iron pan. Let the pork chops come to room temperature before adding to a hot pan to help with even cooking. Serve with a wild rice pilaf and roasted vegetables or salad. Leftover pork chops can be sliced up and used in wraps, sandwiches or salad.

Caitlin Bensel; Food Stylist: Torie Cox

Spicy Pork And Rice

Heat the oil in a large, deep sauté pan or shallow flameproof casserole over a high heat. Season the pork with salt and pepper and fry for about 2 minutes, stirring. Add the onion, chorizo and mushrooms to the pan and fry for a further 5 minutes, or until the onion is softened and the pork and mushrooms are lightly browned, stirring regularly. Stir in the garlic and paprika, according to taste, and cook for 2 minutes more, stirring.

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