Tag Archives: stir fry

Pork Fried Rice

20 Sep

Ingredients: Basmati brown rice, carrot, celery, onion, garlic, soy, honey, lime, ketchup, fish sauce, seasoned rice vinegar, barbecued pork, egg, scallions, and sesame seeds.

Cook the rice ahead of time and then let it cool to, at most. room temperature.

The ratio for cooking the rice is two parts water to one part rice. In a medium size soup pan, I like to sauté the rice in a bit of coconut oil before adding the water. Add warm water and let it come to a boil with the rice. Then reduce the heat to a simmer and cover with a tight lid. One cup of rice takes about 20 to 25 minutes.

For the sauce, stir together a quarter cup of soy sauce, a tablespoon of honey, juice from half a lime, one teaspoon ketchup or hot red chili sauce, half teaspoon fish sauce, and one tablespoon seasoned rice vinegar. Set this aside. (If you are making a large amount you may want to double the amount of sauce.)

In a heated wok, stir fry one chopped onion and six cloves of chopped garlic in about a tablespoon of oil for several minutes. Then add three chopped carrots, and three chopped celery stalks. Stir fry until the vegetables just begin to soften. Then remove them from the wok.

Add another teaspoon of oil and stir fry six eggs with a teaspoon of soy sauce. When they’re done, set them aside.

Now turn the heat up on the wok and add another teaspoon of oil. Start with two to four cups of cooked cold or room temperature Basmati brown rice. Stir fry the rice for about five minutes tossing it often so as not to burn. Then add in the vegetables and eggs and cook for another few minutes. Now slowly add the sauce and cook it for another several minutes so the sauce is worked through it all. Lastly, add about half a pound of Chinese style barbecued pork, three chopped scallions, and a tablespoon of sesame seeds.

This is very hearty, tasty, and can stand alone. But you could also serve it with Asian Coleslaw on the side.

Experiment: Try using other vegetables: Peppers, snap peas, string beans, asparagus, etc. Spice up the sauce with red chili oil, Chinese mustard, or spicy black bean paste. Try serving it with Savory Cilantro Sauce. It’s so yummy with it!