Tuesday, July 26, 2011

Pork Fried Rice!

Jon loves pork fried rice. He always has it when we go out to eat at a Chinese buffet. I have been searching for a recipe that tastes restaurant fried rice without all the calories and msg. After several years of trial and error, I finally found it!

Jon said it was the closest recipe we've tried. It was really good. I think the combination of bacon and pork really was what made it work. I used diced leftover honey-hoisin pork chop meat and Oscar Mayer real bacon pieces.

Here's to you and your culinary adventures, friends. Cheers!

Pork Fried Rice
Makes 4 main course servings

1-2 TBS oil
2 eggs or 1/2 cup egg beaters
4 TBS soy sauce
2 cloves garlic, minced
1/2 small red onion, diced
4 oz cooked pork, diced small
4 oz cooked bacon, crumbled
2 large carrots, shredded
2 cups cooked rice
2 TBS rice vinegar
black pepper to taste
2 thinly sliced scallions, greens only (optional)

Mix together 1TBS of soy sauce with the eggs and beat well. Heat 1TBS of oil in a large skillet or wok. Add egg to pan and soft scramble (Do not over cook the eggs. Pull them out of the pan still slightly under done).You will be adding this back to the pan later on. Set aside.

Add the diced pork and bacon to the pan. Fry until warm and crispy.Remove from pan.

Drain off all but about a tablespoon of fat. If you are using a lean mean you will not have any fat to drain off. Add remaining 1 TBS of oil if needed. Add garlic, carrot, onion, and rice and cook for 3-4 minutes or until vegetables are tender and rice is starting to brown.

Return the egg and meat to the pan along with the remaining soy sauce and the rice vinegar. Mix well. Let cook for 2-3 minutes more. Season with pepper to taste. Garnish with scallions.

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