Chopsticks or not, this pork fried rice recipe will be gobbled up in no time at all. With the option to include as many (or as few) veggies as you like, you’re probably going to have this recipe on hand on those nights when you just need to throw something together. Plus, this dish keeps a day or two so any leftovers you have can easily be packed up for lunch the next day.
2 tbsp vegetable oil
1 lb pork tenderloin, cut into bitesize pieces
1 clove garlic, minced
1 1/2 tsp minced fresh ginger
6-8 scallions, chopped (white and light green parts only)
handful frozen peas or sugar snap peas
1 1/2 c cooked brown rice
2 eggs, whisked
2 tbsp soy sauce
1 tbsp rice vinegar
1. In a wok or skillet, set over medium-high heat and add oils. Add pork and cook 5-6 minutes until cooked through. Remove to a dish.
2. Turn down heat to medium, add more vegetable oil if the pan is dry, and add garlic, ginger, and scallions. Cook about 1 minute. Mix in rice and peas and turn heat up a bit. Let the rice sizzle and get crispy, about 2 minutes. Push to the side and add eggs, breaking them up and working into the rice mixture as you go.
3. Add soy sauce, rice vinegar, and cooked pork. Toss together and serve garnished with more scallions and sesame seeds if you have them.
recipe courtesy of Jenny at Dinner: A Love Story
photo courtesy of enersauc