Wednesday, December 12, 2012

Pork fried rice

I love fried rice... but I don't love it out at restaurants so much.  It seems like it is very few and far between that it is good.  Most of the time it is all rice, little to no flavoring, and just a few pieces of meat and maybe a green onion or two and greasy.  Not my idea of fried rice.  I like vegetables, meat, scrambled egg and lots of flavorings.  Healthful and delicious. 
I used instant rice, but by all means you can use regular rice.  Just make sure that it is cooled.  You can also make this vegetarian by skipping the meat and adding Tofu, and vegetables.  Also, you can use fresh ginger, but I forgot to buy it at the store, so I used dried ground ginger.  I serve this with extra Soy sauce and Siracha (chinese hot sauce) at the table.  I also sprinkle the servings with sesame seed , for a little nutty crunch but it is optional.  Enjoy

Pork Fried Rice

1 1/2 cups leftover small diced,cooked Pork (I used leftover pork roast)
1 onion, small diced
5 green onions, thinly sliced
3 cups cooked rice, cold
1 cup frozen peas
1 sweet pepper, seeded and diced (I used orange for color, but red or yellow work too)
1 cup fresh mushrooms, diced small
2 eggs,beaten
2 T Olive oil
1 T butter

Sauce: (Mix together)
1/4 cup teriyaki sauce
3 T light soy sauce
1 t brown sugar
 (seasonings of your choice: I used;1/4 t each garlic & onion powder, 2 pinches of red pepper flakes, cracked pepper)

In large skillet add olive oil heat until hot and add in onion, mushrooms,and diced sweet pepper. Sprinkle with a little salt.  Cook for 2-3 minutes until vegetables soften up. Add pork and continue cooking 3-4 minutes until mixture is hot, and vegetables are almost softened.  Add peas, stirring well cook for a couple of minutes until peas thaw and add green onion & rice. Pour sauce mixture over all and stir well. Cook for 5-6 minutes over medium high heat until everything is bubbly and rice is getting a nice golden brown.  Move rice mixture to the sides of the pan making a well in the middle.  Melt butter in the well and add the eggs to the well.  Stir constantly with a spoon until eggs are scrambled and cooked about 2-3 minutes.  Stir egg into the rest of the rice mixture and cook for 3-4 more minutes until all is hot and cooked through.  Taste and adjust seasonings if necessary.  Sprinkle with sesame seeds and serve.  Enjoy

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