Wednesday, April 25, 2012

Pork Fried Rice

One of my favorite take out foods is fried rice. I was reading through All You last month and came across their recipe for Chicken Fried Rice and Vegetables. I decided to give it a try with some twists of my own. I love, love, loved this meal. It was quick, under 15 minutes! It was also a great way to use up leftovers, get in some extra veggies, and it was super cheap to make! You definitely have to put this into your dinner rotation.

Pork Fried Rice Serves 4 Adapted from All You Magazine

2 boneless pork chops, diced
4 tablespoons soy sauce
2 teaspoons sesame oil
1/4 cup olive oil 
1/2 cup chopped onion 
1/2 (10 oz.) package frozen mixed vegetables, thawed
4 cups cooked brown rice
3 eggs 
Kosher salt 
Black pepper
2 tsp garlic powder
2 tsp onion powder

In a medium bowl, toss pork with soy sauce and sesame oil. Cover and marinate at room temperature for 10 minutes.

Heat a large nonstick skillet over medium-high heat. Make sure it has nice high walls. Add pork and marinade and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate and set aside. Add oil to skillet and heat over medium heat. Add onion and cook for 3 minutes. Stir in vegetables and cook for 1 minute. Add garlic, onion powder, and rice stirring until incorporated and cooked through. About 3 minutes.

Form a well in rice mixture. Add eggs and scramble within well just until set. Then break apart and mix into rice; season with salt and pepper. Add pork. Let cook undisturbed until a golden crust forms, about 1 minute. Stir rice and cook until uniformly golden. 

Happy Cooking!


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