Pork fried rice Saturday night. Will have it for a few nights.
Pork Fried Rice
Adapted from “Fried Rice,”
Chinese Cooking Class Cookbook by the Editors of Consumer Guide, 1980.
Ingredients
1 1/2 cups rice, uncooked, brown rice or. brown/wild rice blend
3 cups water, or rice cooking directions amount
4 eggs
cooking oil, peanut oil
1-plus pound pork, cut into bite-sized pieces
ginger root, minced
garlic, minced
pepper freshly ground
Carrots, diced
Peas, frozen, defrosted
green onions, sliced
soy sauce (reduced-sodium tamari)
Sesame oil
Chinese chili paste (spicy bean tea)
Directions
Heat oven to 325 ℉. Rinse rice. Bring water to boil. Add rice; bring to boil. Cover and place in oven. Cook per package directions time, usually 45 minutes. Remove from oven and let stand covered 10 minutes. Spread in 13- by 9-inch pan to dry.
While rice is in oven, cook eggs in one sheet in large skillet. Cool on cutting board and cut into strips and pieces with a wavy pastry cutter or pizza wheel.
Add oil to hot wok. Add garlic and ginger. Stir fry a few seconds until fragrant. Add and cook pork. Add carrots, peas, scallion, and pepper. Stir fry a few minutes. Season with soy sauce and sesame oil.
If having after cooking, add rice and egg to wok and heat throughout. Or add to cooled rice and mix for later. Top with additional sliced scallion. Serve with soy sauce, sesame oil, and chili paste.