Pork Fried Rice

By kimvess

Have leftover rice? Try this awesome recipe for pork fried rice with that will make you think twice about ordering take out next time.

Inspired by Bridget Eckhardt, Southern Living, July 2010

Ingredients

• 1 pound boneless pork chops, cut into strips
• 1 1/2 teaspoon sesame oil
• 1/2 teaspoon pepper
• 1 tablespoon sesame oil, divided
• 3/4 cup carrots, diced
• 1/2 cup onion, chopped
• 3 green onions, chopped
• 1 tablespoon butter
• 2 large eggs, lightly beaten
• 2 cups long-grain white or jasmine rice, cooked and chilled
• 1/2 cup frozen English peas, thawed (optional)
• 1/4 cup soy sauce

Preparation

Step 1

Season pork with pepper. Cook pork in sesame oil in a large skillet over medium heat 7 to 8 minutes or until done. Remove pork from skillet.

Heat remaining 1 1/2 teaspoon sesame oil in skillet; sauté carrots and onion in hot oil 2 to 3 minutes or until tender. Stir in green onions, and sauté 1 minute. Remove mixture from skillet. Wipe skillet clean.

Melt butter in skillet. Add eggs to skillet, and cook, without stirring, 1 minute or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 30 seconds to 1 minute or until thickened and moist. (Do not overstir.) Add pork, carrot mixture, rice, and, if desired, peas to skillet; cook over medium heat, stirring often, 2 to 3 minutes or until thoroughly heated. Stir in soy sauce. Serve immediately.

Note: Chilling rice will help keep it from clumping while stir-frying. Use leftover rice, or prepare 1 (8 ounce) pouch ready-to-serve jasmine rice according to package directions, and chill.