This recipe is liked by 0 person(s). |
Pork fried rice
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
Ingredients: Servings: 4 Units: US | Metric | |
3/4 cup | finely chopped onion |
2 1/2 tablespoons | oil |
1 | egg, lightly beaten (or more eggs if you like) |
3 drops | soy sauce |
3 drops | sesame oil |
8 ounces | cooked lean boneless pork, chopped |
8 ounces | chicken, alternative |
1/2 cup | finely chopped carrot, (very small) |
1/2 cup | frozen peas, thawed |
4 cups | cold cooked rice, grains separated (preferably medium grain) |
4 | green onions, chopped |
2 cups | bean sprouts |
2 tablespoons | light soy sauce, (add more if you like) |
Directions:
1
Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
2
Allow wok to cool slightly.
3
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4
Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
5
Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
6
Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
7
Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
8
Set out additional soy sauce on the table, if desired.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe