Pork Fried Rice
That guy I married loves fried rice. I love rice. I also do the cooking and am terrible at portioning rice so I always have extra. This recipe is a win win (win).
- 15 minutes
- 30 minutes
- 4 cups precooked rice - refrigerated overnight
- 1 Pork Belly or bacon
- 5 Tbs butter - divided
- 2 Eggs - whisked
- 1/2 bag frozen peas, carrots, corn
- 1 onion diced
- 3 cloves garlic
- 2 scallions - diced and whites seperated from greens
- 3 Tbs Soy sauce
- 1 tsp sesame oil
- 1 tsp sesame seeds
- Salt and pepper to taste
Follow This Recipe
- Dice the pork belly or bacon into bite size pieces
- Heat a large pan with high walls on medium high. Brown up the diced pork. Remove from pan and set aside.
- Drain 1/2 the oil from the pork leaving some in the pan. Return the pan to low-medium heat.
- Add 1 TBS butter and scramble egg until slightly underdone. Transfer egg to a plate.
- Increase heat to med-high; add sesame oil and 1 TBS of butter.
- Add in garlic, whites of scallions and onions. Saute until fragrent.
- Add in 1 TBS of butter. Add cold rice and spread in an even layer.
- Cook rice for 2 min before sirring. Repeat this two more times until rice is crisping up.
- Add last TBS of butter and frozen veggies. Stir into the rice and allow them to heat up.
- Add back the pork and the egg. Stir to incorporate.
- Add soy sauce and sesame seeds. Stir
- Add salt and pepper to taste. Add more soy or sesame oil to taste.
This is not a commerial for Trader Joes but, Trader Joes sells portioned pork belly in little packages. I always have 2 in my freezer to pull out for ramen or fried rice. If for some reason you forget to cook the rice the day before, cook the rice day of and spread flat on a cookie sheet and cool in the freezer for 30 min. Sometimes the frozen veggies give off a lot of water, if you want to prevent this, in a small skillet heat the frozen veggies; drain and then add to the big pan.
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