Pork Fried Rice
April 16, 2011
(Recipe from “Cooking Free” by Carol Fenster, PhD pages 138-139)
This is a great way to use leftover rice. It’s quick and easy and the perfect answer when someone says, “Let’s have Chinese tonight.”
1/2 lb boneless pork, cut into 1/4-inch thick cubes
1 tbsp canola oil
1 small onion finely chopped
2 small garlic cloves, minced
1 large carrot, diagonally cut into 1/4 inch pieces
1/2 cup chopped mushrooms
4 cups cooked white rice
2 tbsp wheat-free tamari soy sauce
3 green onions, cut into 1/4-inch pieces
1/2 cup snow peas
2 cups bean sprouts
1 tsp sesame oil
1/2 tsp salt
1/2 tsp black pepper
- In wok or high-edged skillet, sauté pork cubes in oil until lightly browned and cooked through. Remove from pan.
- Add onions and stir-fry until onion is translucent. Add garlic, carrot, and mushrooms; cook for two minutes. Add this mixture to cooked pork. Remove all ingredients from wok and set aside.
- In wok, stir-fry egg (if using) and cook until set. Break up pieces using spatula. Add rice and all cooked ingredients to wok. Add soy sauce, green onions, snow peas, bean sprouts, oil, salt, and pepper. Stir to combine and bring to serving temperature. Serve immediately.