September 11 - Dinner - Pork Fried Rice

So, this recipe also came from my friend Devynn. Her original recipe is Chicken Fried Rice (you can find that HERE). I've modified a few things to make it for my taste.

Pork Fried Rice - You need a large frying pan for this (I use a wok)
3-4 cups of cooked rice
2 cooked and cubed pork chops
veggies, broccoli, carrots, onion, corn, peas (whatever you want or have on hand) - I also always buy a can of Oriental Stir-fry Vegetables. It's a yellow can.
butter (margarine)
olive oil (Devynn uses canola oil, but I don't normally have this on hand)
salt and pepper to taste
garlic powder or about 1 minced garlic clove (we use pre-minced)
onion powder
3 eggs, slightly beaten
Lawry's 30-minute Marinade Sesame Ginger

Heat 2 tablespoons oil in your wok. Cook pork until cooked through (inside should be almost completely white). Move to a plate or bowl and save for later.

Put a tbsp or two of oil in your pan and coat the pan and then saute your veggies until almost tender. I salt and pepper my veggies, I think it helps bring out the taste while they cook. Right before they are done, I pour the Lawry's Sesame Ginger once around the pan, just enough to let them soak in while you are cooking the rice. Start with a little. Remember, you can always put more in later! Put the veggies in a dish and set to the side.

Put another tbsp or two of butter and oil as well in the pan and warm up and coat the bottom of your pan and then put in your rice. I like to kind of pat the rice down so it is all flat.

Don't stir. You will be tempted to. Let it 'fry'. Don't let it burn! BUT, let it get crispy. One that bottom part is crispy, "flip" the rice and do the same thing again, flatten the rice, let get crispy. When the rice is starting to brown on the bottom, make a space to cook your eggs in. You basically scramble them on the side, then mix them in with the rice.

Add your veggies back into the rice and your pork, along with the garlic powder, onion powder and some more marinade (I'm not giving you an exact amount, because this stuff can get very strong if you use too much. Some people just like a little flavor, and some like a lot, and you can always add more to it). You may want to turn your heat down a bit so you can saute them more. At this point you are just reheating the veggies and heating up the pork.

I made this with chicken for family dinner once, and my mom loved it so much, she made it again just 4 days later!

**After making this with pork last night, we all decided that we definitely like it better with chicken. Pork just doesn't hold it's juices when cut into small pieces like chicken does. It was still delicious!**

Enjoy!

Love,

Sarah