Pork fried rice is a staple of Chinese-American cuisine. It can be found at all buffets, Chinese restaurants, and take-out places. No Chinese meal would be complete without fried rice. If you have been following this blog you know I have posted several fried rice recipes, and this is probably the most simplistic of the bunch. It is very simple, and yet delicious. It is very important to use leftover rice that is at least one day old. Like fried rice should be, you should add ingredients such a soy sauce and garlic to your taste. You can use fresh garlic instead of garlic powder if you choose. Some other great additions would be a little rice wine and oyster sauce. To save time you can use leftover pork if you desire. Enjoy.
(Makes 2 Servings)
- 1 (6 ounces) boneless pork loin chop (cut into small pieces)
- ¼ cup carrot (finely chopped)
- ¼ cup frozen peas
- 2 green onions (chopped)
- 1 tablespoon butter
- 1 egg (beaten)
- 1 cup cold cooked white rice (at least 1 day old)
- 4 ½ teaspoons soy sauce
- 1/8 teaspoon garlic powder (or 2 garlic cloves, minced)
- 1/8 teaspoon ground ginger
- In a wok or sauté pan over medium-high heat melt butter. Add pork, carrot, peas, and onions and sauté until the pork is no longer pink inside. Remove from the pan and set aside.
- In the same pan cook and stir egg over medium heat until completely set. Stir in rice, soy sauce, garlic powder, ginger, and the pork mixture. Heat through while stir-frying for a few minutes.