Pork fried rice perfect for leftover rice and meat
Fried rice needs to be crisp and flavorful. That’s the key to this pork fried rice. Chinese restaurants use special equipment to get their woks very hot. For home cooking, add the ingredients and let them sit for one or two minutes before tossing. This allows the wok to return to a high heat after the cold food has been added.
This is a perfect dish for leftover rice and meat. In fact, cold rice makes better fried rice.
Pork Fried Rice
Microwaveable brown rice
to measure 1 1⁄2 cups 3⁄4 pound pork tenderloin, 3 tablespoons lowsodium soy sauce 3 tablespoons hoisin
sauce
2 tablespoons water 4 teaspoons canola oil 1 medium yellow onion,
sliced (2 cups) 4 medium garlic cloves,
crushed
1 cup frozen petite peas 4 cups sliced bok choy 1 egg, lightly beaten 6 scallions, sliced (about 1
1⁄2 cups)
Salt and freshly ground black pepper Microwave brown rice according to package instructions. Measure 1 1⁄2 cups, and set aside. Save any extra rice for another meal. Remove visible fat from pork, and cut into 1⁄2-inch pieces. Mix soy sauce, hoisin sauce and water together in a bowl and add pork to marinate while preparing other ingredients. Heat oil in a wok or large skillet over high heat. When smoking, remove pork from sauce, reserving the sauce. Add pork to the wok and stirfry 2 to three minutes. Remove pork to a plate. Add rice and onion. Toss for 2 minutes. Add garlic, peas and bok choy. Toss 1 minute. Make a hole by pushing the rice mixture aside. Add the egg and scramble. When cooked, mix it into the rice mixture. Add reserved sauce, and mix well. Return meat, and stir-fry about 1 minute. Sprinkle scallions on top along with salt and pepper to taste.
Yield 2 servings.
Nutritional analysis per
serving: 669 calories (24 percent from fat), 18.1 grams fat (3.3 grams saturated, 8.8 grams monounsaturated), 201 milligrams cholesterol, 52.2 grams protein, 75 grams carbohydrates, 10.2 grams fiber, 1,394 milligrams sodium.
— By Linda Gassenheimer