Pork Fried Rice
This pork fried rice is pork tenderloin pieces cooked with vegetables, eggs and rice in a savory sauce. A remake of the take out classic that tastes just as good as what you'd get in a restaurant! Author: Sara Welch Recipe Type: Asian Total Time: 30 minutes
Prep time:
Cook time:
Serving size: 4
Calories per serving: 667
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 667
4 teaspoons vegetable oil, divided use
3/4 pound pork tenderloin, cut into 1/2 inch pieces
1/2 cup yellow onions, finely chopped
2 carrots peeled, quartered and sliced
1/2 cup frozen peas, thawed
2 teaspoons minced garlic
1 teaspoon minced ginger
2 eggs lightly beaten
3 cups cooked white rice (long grain is preferable)
3 tablespoons soy sauces (low sodium is fine)
1 tablespoon toasted sesame oil
salt & pepper to taste
1/4 cup green onions thinly sliced
Directions:
Heat 2 teaspoons of oil in a large pan over medium high heat. Season the pork with salt and pepper.
Place the pork in a single layer in the pan. Cook for 4-5 minutes or until meat is browned and cooked through. You may need to do this step in batches.
Remove the pork from the pan. Place it on a plate and cover with foil to keep warm.
Add 1 teaspoon of oil to the pan, then stir in the onion and carrots. Cook for 4-5 minutes or until veggies are softened. Season with salt and pepper.
Add the garlic and ginger, then cook for 30 seconds.
Remove the vegetables from the pan, and cover with foil to keep warm.
Pour the remaining teaspoon of oil into the pan; add the eggs and cook, stirring occasionally and breaking up with a spatula, until the eggs are scrambled. Season the eggs with salt and pepper.
Add the rice, pork, cooked veggies and peas into the pan.
Stir in the soy sauce and sesame oil and mix gently until everything is thoroughly combined and warmed through, which will take 3-4 minutes.
Sprinkle green onions over the top of the rice mixture, then serve immediately.
Source: dinneratthezoo.com
Place the pork in a single layer in the pan. Cook for 4-5 minutes or until meat is browned and cooked through. You may need to do this step in batches.
Remove the pork from the pan. Place it on a plate and cover with foil to keep warm.
Add 1 teaspoon of oil to the pan, then stir in the onion and carrots. Cook for 4-5 minutes or until veggies are softened. Season with salt and pepper.
Add the garlic and ginger, then cook for 30 seconds.
Remove the vegetables from the pan, and cover with foil to keep warm.
Pour the remaining teaspoon of oil into the pan; add the eggs and cook, stirring occasionally and breaking up with a spatula, until the eggs are scrambled. Season the eggs with salt and pepper.
Add the rice, pork, cooked veggies and peas into the pan.
Stir in the soy sauce and sesame oil and mix gently until everything is thoroughly combined and warmed through, which will take 3-4 minutes.
Sprinkle green onions over the top of the rice mixture, then serve immediately.
Source: dinneratthezoo.com