Wednesday, March 28, 2012

Pork Fried Rice

You ever notice how fried rice from those Americanized Chinese restaurants is always so greasy? This one is not! I haven't tried it with chicken or shrimp but I'm sure they'd make perfect substitutes if you don't want or can't eat pork.

You need:
EVOO (to steal from Rachel Ray)
Soy Sauce
1 Thin-cut Pork Chop
1 Egg, beaten with 1 TBSP water
1 cup Cooked Rice
Red Bell Pepper
Any other veg you see worthy of fried rice

1) Cut the pork chop into tiny pieces, about the size of the tip of your finger. Season with S&P.

2) Do the same with your veg & set aside.

3) In a skillet (or wok, if you have one) on medium heat, heat enough EVOO to lightly coat the bottom. When the oil is heated, add the pork pieces & brown them.

4) With the pork & oil still in the skillet, add the beaten egg. Continuously stir to break up the egg as it scrambles.

5) When the pork and the egg are fully cooked, add your veg. If you like a lot, add a lot; if you don't like them, don't add them. That's the glory of cooking -- all "recipes" are up to interpretation! Allow mixture to heat through, 2-4 minutes.

6) Add the cooked rice, 1/2 tsp ginger, and soy sauce to taste. Stir until heated through. 

7) Take the greasy Chinese delivery place off of speed dial & enjoy!

Try this pork fried rice with my orange venison & broccoli recipe for a healthier twist on take-out :-)

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