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Pork Fried Rice
Recipe By : Cynthia Ewer
Serving Size : 3 Preparation Time :0:00
Categories : Pork & Ham Freezer Meals
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups pork shoulder roast-- cubed
3 tablespoons salad oil
6 green onions -- chopped fine
1 cup Chinese cabbage -- shredded
1 cup mung bean sprouts -- raw
3 cups rice -- cooked
1 tablespoon sesame oil
2 tablespoons soy sauce
1 egg -- beaten
1 freezer bag -- quart
Chop pork shoulder into cubes; place in freezer bag; freeze. To prepare: thaw p
ork cubes before cooking. Heat salad oil in wok until hot; carefully add cubed
pork. Stir-fry until completely cooked; remove pork from wok and reserve. Add o
nions, cabbage and bean sprouts to oil remaining in wok; stir-fry just until te
nder-crisp. Remove vegetables from wok and reserve with pork. Add cooked rice t
o oil remaining in wok (add 1 to 2 tablespoons oil if necessary) and fry lightl
y until each grain is separate, coate
d and hot. Return vegetables and pork to wok and mix with rice until hot; add s
esame oil and soy sauce to taste. Push rice mixture up wok sides and add beaten
egg to bottom of wok; cook and stir until set. Toss egg lightly with fried ric
e; serve hot.
Serving Ideas : Hot and Sour Soup, Potstickers, Fortune Cookies, Green Tea
busted by sooz
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