Pork Fried Rice

Ingredients

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

Directions

·         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!