Pork Fried Rice

Directions

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   1.
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   In a large saucepan, melt 1 tablespoon butter.
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   Pour uncooked white rice into the butter and saute for 1 minute.
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   Add the chicken broth and water.
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   Stir.
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   Bring to a simmer.
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   Cover and reduce heat to low.
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   When all liquid is gone, turn heat off and leave covered until needed.
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   (Tip: While the rice is cooking, prepare the rest of your ingredients.)
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    2.
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    Melt the remaining 2 tablespoons butter with 3 tablespoons canola oil over medium high heat.
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    When the oil is hot, add the carrots and onion.
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    Cook over medium heat for 15 minutes until the carrots are tender.
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    Stir occassionally.
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    3.
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    Add the sliced garlic and saute for 2 minutes.
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    4.
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    Add mushrooms and ham to the pan and stir to combine.
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    Cook for 5 minutes, stirring occassionally.
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    5.
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    Add frozen peas, prepared rice, soy and teriyaki sauces.
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    Stir and cook for 5 minutes.
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    6.
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    While the rice heats and combines with the flavors in the pan, scramble the eggs in another pan in the remaining 1 teaspoon canola oil.
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    7.
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    Add the scrambled egg to the rice mixture.
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    Stir and serve.