Tuesday, July 2, 2013

Pork Fried Rice

1 cups long grain or brown rice
2 cups low-sodium beef broth
2 eggs
2 dashes sea salt
1 medium pork chop, boned and cut into small cubes
¼ cup Terryaki
4 tbl. Canola oil
1 medium carrot, peeled and thinly diced
6 green onions, thinly sliced (using greens, too)
1 large clove of garlic, peeled, smashed and minced
2 tbl. low-sodium chicken broth
2 medium Cubanelle or Bell peppers, seeded and finely chopped
1 cup fresh English peas, cooked and cooled
1 tbl. Sesame oil
1 tbl. soy sauce
¼ tsp. Chinese 5-spice powder
Pork Fried Rice

·         Cook rice as directed on package (use beef broth instead of water), then let cool in refrigerator
·         Marinate the pork cubes in the Terryaki sauce for about 30 minutes
·         Beat the eggs in a bowl along with the salt and set aside
·         Remove the marinated pork to a separate bowl, reserving the marinade for later use (don’t worry, it gets cooked thoroughly)
·         In a large skillet or wok, heat 2 tbl. of the Canola oil over medium heat until hot
·         Add the carrots, onions, garlic and chicken broth to the oil and cook over medium-high about 3 minutes
·         Add the pork cubes and continue cooking another 2 minutes, stirring often
·         Add the peppers and continue stirring and cooking another 2 minutes
·         Add the reserved marinade and continue cooking 2 more minutes, stirring constantly
·         Remove from heat and add the English peas, stirring in gently until well mixed
·         Let sit for about 5 minutes until slightly cooled
·         Add the Sesame oil
·         Add the rice and mix together well
·         Return to medium-high heat and cook, stirring constantly, for about 3-4 minutes until hot
·         Add the beaten eggs and fold in gently, cook and break up the eggs until they are in small pieces
·         Add the soy sauce and and sprinkle with the Chinese 5-spice powder and mix well
·         Serve hot with your favorite Stir Fry recipe!

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