Pork Fried Rice

Pork Fried Rice

 I love asian food.  This is just a quick and easy fried rice.  This recipe makes enough for a large family or a lot of leftovers.

1 lb pork loin chops

4 cups prepared white rice

1 cup frozen peas

1 cup frozen corn

2 stalks celery

2 carrots

3-4 eggs

¼ cup soy sauce

2 cloves garlic

2 tbsp brown sugar

1 tsp fish sauce (Found in the asian/ethnic aisle of your grocery store. It smells horrible but adds a ton of flavor in the end.)

2 tbsp worcestershire sauce

Green onion for garnish

Prepare 4 cups white rice.  After rice is done remove lid and let cool.  While rice is cooking prepare the pork loin.  Thinly slice pork loin into bite size pieces.  Put pieces in marinade of soy sauce, brown sugar, and 1 clove of chopped garlic.  If you like a bit of spice add some crushed red pepper flakes.  Let marinade for 30 minutes.  

Chop celery and carrots into small bite size pieces.  Thinly slice remaining clove of garlic. (I don’t mind getting a nice cooked piece of garlic while I’m eating but you can mince it if you don't.)

I use a wok to cook in but any large pan will work.  I would not recommend a non-stick coated pan as you will be using high heat.  Heat wok to a medium-high heat and add 2 tbsp vegetable oil.  Put in pork with marinade juices.  Be careful as oil will splatter a bit.  Cook pork until done, remove from pan and set aside.  Add carrots and celery let cook for 1-2 minutes.  Add frozen peas, corn, and last clove of garlic.  Let cook for another 2 minutes and add to pork that was set aside.  

There should be little to no liquid in pan.  If needed add a dash of oil.  Break eggs into pan and scramble.  After egg is done add pork, vegetables, fish sauce, and Worcestershire sauce into pan.  Carefully fold in rice.  You don’t want to break up the grains of rice as it will become mushy. Add more soy sauce, Worcestershire, and brown sugar to taste.

Top with chopped green onion for garnish.