Let me start by saying, I love fried rice and I love to cook. That said, I’ve never made fried rice…until last night – with great success. I even dreamt about it. I had leftover baby back ribs from Sunday’s dinner which inspired me to do Pork Fried Rice. If you want, this recipe would be equally delicious with shrimp, chicken or amp up the veggies and make it a veggie fried rice as well.
Pork Fried Rice serves 3-4
- 2 c uncooked white rice
- 2 eggs – beaten with a fork
- 1 1/2 – 2 c cooked, chopped pork
- 3/4 c diced white onion
- 1/2 c diced carrot
- 1/3 c diced peppers
- 1 c frozen peas – thawed
- sesame & peanut oil
- liquid aminos or soy sauce
- 1/4 c Rice Wine vinegar
Start by cooking your rice (using a little less water than called for), early in the day or the night before. Spread it out and cool it on a sheet pan, allowing it to dry out a bit.
Compile your ingredients and heat your wok to medium high heat, add a teaspoon of sesame oil and 1 tablespoon of peanut oil.
Add the eggs to the pan, allow them to start cooking then break up with your spatula into soft scramble egg bites. Remove from the wok and set aside.
Add the same amount of oils to the wok as for the eggs then add the carrots allowing them to cook for several minutes. Now add the onions and peppers, cook for a few minutes more, then remove them from the wok and set aside.
Add the same amount of oils as in previous steps, then add the pork allowing it to crisp up a bit. Remove from the wok and set aside.
Add 2 T sesame oil and 2 T peanut oil to the wok, add the rice spreading it out to cover as much of the wok surface as possible. Let it brown for a couple of minutes, then move it around allowing it to continue to brown, repeating this step until it’s nicely golden. Stir in the Rice Wine vinegar and the liquid amigos/soy sauce to taste. Add the veggies and pork into the rice, stir to combine. Now add the peas, then the scrambled egg, stir to combine and it’s ready to serve!