Pork Fried Rice

Bad lighting, great taste.

Last week I posted a pork recipe that was so yummy. I had leftover pork, so I whipped up a quick pork fried rice. Yummy in your tummy!

As much left over pork as you want
4 Tbsp canola oil
1 Tbsp minced fresh ginger (You can find it jarred in the store)
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 cup diced red onion
1/2 cup thinly sliced snap peas
1/2 cup peeled, diced carrots
1 Tbsp minced garlic
6 cups white rice, cooked and cooled
3 eggs, beaten
1/4 cup soy sauce
1 Tbsp sesame oil
1/2 cup chopped green onion (if desired for garnish)
2 Tbsp toasted sesame seeds (for garnish)

1. Cut up pork into bite-sized pieces.
2. Heat oil in wok or large skillet on high heat until oil almost begins to smoke. Add ginger, as well as all vegetables, except the garlic. Cook for three minutes or until veggies are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice doesn’t stick to pan.
3. Once entire mixture is thoroughly combined, pour beaten eggs over rice and veggies, and toss again rapidly until all egg is cooked. Add the soy sauce and sesame oil. Mix thoroughly and then add pork. Mix well and serve.

About Chef Ro

I am executive chef of Barcellona Bites, a boutique catering and personal chef service in Folsom, CA. I am also a wife, mom of two college-aged daughters in the Pacific Northwest, yogi and animal lover. Please LIKE my facebook page for tasty recipes, helpful information and kitchen, cooking and lifestyle tips. www.facebook.com/barcellonabites
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