PORK:(Singing to the tune of Amazing Grace.) "I once was dry, but now I'm moist. Was tasteless, but now I'm great."
10-Minute Pork Fried Rice
A bit of meat and several cups of leftover, cooked rice make this main dish a breeze to prepare. Feel free to make substitutions. This tastes almost identical to restaurant fried rice. (Serves 6 people or 4 hungry teens -- not that hungry teens aren't people, too.)
4 cups cooked brown rice
1 cup cooked pork (or beef, chicken, or shrimp) - cut into 1/2" cubes
1/2 cup frozen peas (optional) - I used 2 fresh mild jalapeno peppers, chopped very fine
1/2 large carrot, shredded
1/2 tsp. fresh grated ginger or 1/4 tsp. ground ginger
4 cloves fresh garlic, crushed or i tsp.garlic powder
1/4 cup soy sauce
1 tsp. olive oil or sesame oil
2-3 whole green onions, sliced
If your pork is dry, prep it in the following way:
2-3 T oil
2 tsp. soy sauce
1 tsp. rice wine vinegar
1/4 cup sherry or red wine
1 tsp. garlic powder
- Combine in a saucepan and heat gently.
- Pour evenly over dry pork and toss until all liquid is absorbed. Proceed with recipe.
- In a large skillet, heat oil until sizzling. Then add rice, meat, peas (or peppers), carrot, ginger and garlic.
- Once heated, stir in the soy sauce, then turn the heat to medium-high.
- Make a well in the center of the rice, add the beaten egg, and stir the rice slowly around the pan until the egg turns white and begins to "string." Cook the egg thoroughly.
- Toss in green onions.
- Serve immediately.