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Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett Photo by: Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett

Pork Fried Rice

Easy side: Stir together 1 English cucumber, thinly sliced lengthwise; 3 Tbsp. sesame-ginger vinaigrette; 1 Tbsp. chopped fresh cilantro; and 1 tsp. toasted sesame seeds. Cover and chill until ready to serve.

Southern Living JULY 2010

  • Yield: Makes 6 servings
  • Total:30 Minutes

Ingredients

  • 1 pound boneless pork chops, cut into strips
  • 1/2 teaspoon pepper
  • 1 tablespoon sesame oil, divided
  • 3/4 cup diced carrots
  • 1/2 cup chopped onion
  • 3 green onions, chopped
  • 1 tablespoon butter
  • 2 large eggs, lightly beaten
  • 2 cups cooked long-grain white or jasmine rice, chilled
  • 1/2 cup frozen English peas, thawed (optional)
  • 1/4 cup soy sauce

Preparation

1. Season pork with pepper. Cook pork in 1 1/2 tsp. hot sesame oil in a large skillet over medium heat 7 to 8 minutes or until done. Remove pork from skillet.

2. Heat remaining 1 1/2 tsp. sesame oil in skillet; sauté carrots and onion in hot oil 2 to 3 minutes or until tender. Stir in green onions, and sauté 1 minute. Remove mixture from skillet. Wipe skillet clean.

3. Melt butter in skillet. Add eggs to skillet, and cook, without stirring, 1 minute or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 30 seconds to 1 minute or until thickened and moist. (Do not overstir.) Add pork, carrot mixture, rice, and, if desired, peas to skillet; cook over medium heat, stirring often, 2 to 3 minutes or until thoroughly heated. Stir in soy sauce. Serve immediately.

Note: Chilling rice will help keep it from clumping while stir-frying. Use leftover rice, or prepare 1 (8-oz.) pouch ready-to-serve jasmine rice according to package directions, and chill.

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Pork Fried Rice recipe

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