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Pork Fried Rice

Jasmine rice makes a great stir fried rice, add cooked pork strips, scrambled eggs, diced carrots & onions, peas and soy sauce.  Easy 30 minute side dish or main course. Can use chicken instead of pork or go meatless.

Scale

Ingredients

2 boneless pork chops, cut into thin strips

1/2 teaspoon salt and pepper

1 Tablespoon Sesame oil, divided

1/2 cup diced carrots

1/2 cup diced yellow onion

2–3 green onions, chopped

1/2 cup frozen peas, thawed

2 eggs, beaten together

2 cups cooked and chilled jasmine rice or long-grain white

1/2 cup soy sauce or 1/4  cup Teriyaki Sauce and 1/4 cup soy sauce

2 teaspoons brown sugar-optional

Instructions

  1. Prepare jasmine rice, toss with fork and chill in bowl until ready to stir fry.
  2. Dice carrots, onions and green onions, set aside.
  3. Beat 2 eggs in small bowl, set aside.
  4. Sprinkle pork chops with salt and pepper.  Cook chops over medium heat in wok or skillet with 1-1/2 teaspoons sesame oil.  Cook 7-8 minutes or until well done. Remove pork pieces from skillet.
  5. Heat remaining sesame oil in skillet saute carrots and onion in hot oil until tender.
  6. Add green onions cook 3 minutes.  Add peas and cooked pork chops to carrot mixture, toss to stir fry.  Remove all items from skillet, add 1 tablespoon butter and add beaten eggs.
  7. All the eggs to cook with out stirring while eggs begin to set on the bottom.  Gently move the eggs away from edges of wok or skillet to form large pieces.  Do not over stir the eggs.
  8. Add back to skillet or wok all ingredients including the rice, toss with soy sauce.
  9. Serve immediately.

Notes

Garnish fried rice with carrot curls and long green onion if desired.

Check out recipe for Lo-Mein noodles to accompany the fried rice.

Find it online: https://lizbushong.com/pork-fried-rice/