Easy Pork Fried Rice
A side dish, ala Benihana, this recipe for Easy Pork Fried Rice makes great use of left-over rice and pork but can also be made with chicken or shrimp.
Ingredients
- 1 teaspoon neutral oil I like grapeseed
- 1 egg beaten (or more if you like a lot of egg)
- 3 scallions also known as green onion, green tops chopped, white bottoms sliced, separated
- 2 tablespoons unsalted butter divided
- ¾ cup diced pork or chicken or shrimp
- 2 cups day-old cooked rice you could use brown, white, jasmine, just make sure it is cooked ahead of time, covered and refrigerated, best at least overnight, but OK a few days old
- ½ cup frozen peas or peas and carrots if you choose, unthawed
- 2 - 3 tablespoons low-sodium soy sauce or to taste
- Freshly ground pepper and additional salt as desired
Instructions
- Mix the chopped green onion tops with the egg, mix well. Add a pinch of salt and a dash of pepper.
- Heat a wide skillet or wok over medium heat; add the oil, when hot, add ⅓ of the butter along with the egg mixture, scrabble until you have what resembles large-curd scrambled eggs. Move them aside, add the meat, stir-fry until hot, then add another third of the butter along with the rice; stir-fry until the rice is hot and the kernels are separated; season with a few shakes of soy sauce (about 1 - 2 tablespoons); mix well, then add the peas and green onion bottoms along with the remaining butter. Stir well and add soy sauce to taste; allow to cook, without stirring, for 2 - 3 minutes. Taste and adjust seasonings. Serves 2 as a main course, or 4 as a side.
Nutrition
Serving: 1gCalories: 198kcalCarbohydrates: 21gProtein: 9gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 4gCholesterol: 60mgSodium: 426mgFiber: 1g
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