Pork Fried Rice

Name: Pork Fried Rice
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

11 ingredients

4 steps

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

Directions

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; saute carrots and onion in hot oil 2 to 3 minutes or until tender. Stir in green onions, and saute 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.
4

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.