Pork Fried Rice
Tamari soy sauce and sweet chili sauce are available in the ethnic or international section of many supermarkets. If you're using leftover pork that was marinated (for example, leftover Orange-Flavored Pork Chops), you can leave them out altogether if desired, or simply use 1 tablespoon of regular soy sauce.
Preparation time: 5–10 minutes
Cooking time: 10 minutes
INGREDIENTS | SERVES 4
- 2 large eggs
- ⅛ teaspoon freshly ground black or white pepper
- 2 tablespoons vegetable oil
- 2 teaspoons chopped garlic
- 1 teaspoon sweet chili sauce
- ½ medium onion, chopped
- 1 cup diced leftover cooked pork or ham
- 3 cups cold cooked rice
- 1 red bell pepper, cut into thin strips
- 1 tablespoon tamari soy sauce, or to taste
In a small bowl, lightly beat the egg. Stir in the pepper.
Heat the oil in a skillet on medium-high heat. Add the garlic, chili sauce, and onion. Stir until the onion begins to soften.
Push the onion to the sides of the pan. In the middle of the pan, add the beaten egg. Stir quickly to scramble, then mix with the onion.
Push the egg to the sides of the pan. Add the diced pork or ham in the middle and stir for a minute to heat through.
Add the rice to the pan. Cook, stirring constantly, for 2 to 3 minutes, until the rice is heated through and mixed with the other ingredients
Stir in the bell pepper and the tamari soy sauce. Stir for another minute to cook the bell pepper and mix all the ingredients. Serve hot.
Perfect Rice for Fried Rice
Fried rice tastes best with cooked rice that is at least one day old. Before cooking, wet your fingers and run them through the rice to remove any clumps. This will ensure that the rice cooks more evenly.