I’ve always wanted to make fried rice, but thought it would be too involved. I got this recipe from my friend over at 86 Everything and decided to give it a try. You can put pretty much any veggies in this dish you like. This Pork and Egg Fried Rice was super delicious and will certainly be a favorite in my house.
1 Cup Rice
2 Tablespoons Sesame or Canola Oil
2 Boneless Pork Chops, cut into bite size pieces
10 Eggs, lightly beaten
2 Carrots, finely shredded
2 Cups Shredded Cabbage
6 Green Onions, thinly sliced
Cook the rice either in the morning or the night before. Refrigerate covered.
Heat 1 Tablespoon oil over medium/high heat in a non-stick skillet or wok. Add pork and cook until browned. Reserve on a plate.
Reduce heat to medium/low heat and add 1 Tablespoon oil. Add eggs and cook, stirring frequently until scrambled and cooked.
Add carrots, cabbage and green onions. Cook until softened, 3-5 minutes.
Add pork and any juices from the plate along with the cooked rice. Stir well to combine. Season with soy sauce to taste. Cook, stirring frequently, for an additional 5 minutes to heat through.
Yield: 6 Servings
-Recipe adapted from 86 Everything–