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Sides: Pork Fried Rice

Source of Recipe

unknown


List of Ingredients

1 1/2 cups pork shoulder roast -- cubed
3 Tbs salad oil
6 green onions -- chopped fine
1 cup Chinese cabbage -- shredded
1 cup mung bean sprouts -- raw
3 cups rice -- cooked
1 Tbs sesame oil
2 Tbs soy sauce
1 egg -- beaten
1 freezer bag -- quart



Recipe

1 Chop pork shoulder into 3/4" cubes; place in freezer bag; freeze.
2 To prepare: thaw pork cubes before cooking. Heat salad oil in wok until hot; carefully add cubed pork. Stir-fry until completely cooked; remove pork from wok and reserve. Add onions, cabbage and bean sprouts to oil remaining in wok; stir-fry just until tender-crisp. Remove vegetables from wok and reserve with pork. Add cooked rice to oil remaining in wok (add 1 to 2 tablespoons oil if necessary) and fry lightly until each grain is separate, coated and hot. Return vegetables and pork to wok and mix with rice until hot; add sesame oil and soy sauce to taste. Push rice mixture up wok sides and add beaten egg to bottom of wok; cook and stir until set. Toss egg lightly with fried rice; serve hot.