This is my version of a Pork Fried Rice.  I absolutely love ordering Pork Fried Rice from a Chinese Restaurant or as take out.  I can eat it all on its own as a meal.  I love rice so much that I can remember living on my own, in my 20’s, and I would make rice and add soy sauce to it.  I would eat just that for a meal.  To me, it was the best thing ever at the time!  Obviously, I have evolved over the years with my eating and cooking.

Generally, fried rice is made with peas, carrots, white rice and soy sauce and then you can add pork or chicken or even shrimp.  When you order Pork Fried Rice the pork tends to look red.  Some may use a dark soy, red food coloring or Maltose (malt sugar) to get the meat that color.  I prefer to recreate this dish at home using fresh ingredients, a variety of veggies, with some lean pork and no coloring.

Traditionally, you would need to use day old white rice for a fried rice recipe and make sure that it is cold when adding it to your pan/wok.  I have made it that way several times.  Some of you may want to throw your hands up and tell me I am crazy, but in my newer version of this recipe I really love Brown Basmati Rice.  I also make the rice the same day as my fried rice.  Guess what? It turns out pretty darn tasty!

By itself, brown basmati rice is full of aroma and has a somewhat nutty flavor.  I like to infuse the rice with extra flavor by adding fresh ginger and garlic to it while it is cooking.  I make my own marinade for the pork and veggies.  I even scramble some eggs into the dish like you would see in most fried rice recipes.  This dish is so versatile too, you can add any veggies that you like or are in season.  You can have fun creating your own version using your favorite ingredients.  There are so many different types of vegetables to choose from you could create a different type of fried rice each time you make this dish.   If you don’t like pork, you can use chicken or shrimp or just go with veggies.

Pork Fried Rice

Makes approx. 5-6 servings

Ingredients

4 Pork Loin Chops, trimmed of fat

2 small or 1 large head, Broccoli

1 White Onion, chopped

1/2 Red Bell Pepper, seeded & chopped

1 Cubanelle Pepper, seeded & chopped

6-8 Mushrooms, cleaned & chopped

1/4 Cup, Tamari

1 Teaspoon, Fresh Ginger, minced

1 Teaspoon, Garlic, minced

1 Teaspoon, Rice Vinegar

1 Teaspoon, Sesame Oil

1 Teaspoon, Olive Oil

S&P

3 Eggs

2-3 Green Onions (Scallions), chopped *green & white parts

2 Cups, Brown Rice (I like a Brown Basmati Rice)

1 Teaspoon, Fresh Ginger, minced

1 Teaspoon, Garlic, minced

Instructions

Pork for Fried Rice

 

 

 

 

 

 

 

 

 

Cook rice according to package.  Tips on making the rice more flavorful:

• Use chicken broth instead of water
• Add 1 teaspoon of ginger
• Add 1 teaspoon of garlic
• Add 1/2 teaspoon Kosher Salt to rice.  Mix well and cook.

While the rice is cooking, trim the pork of excess fat.  Cut the pork into small pieces.   Place in a small bowl, set aside.

In a bowl, whisk together the tamari, garlic, ginger, rice vinegar, sesame & olive oil.  Add a pinch of S&P.  Pour 1/2 of the marinade over the pork and toss to coat all of the meat. Set aside while prepping the veggies.  Or place in fridge until you are ready to cook.

Clean and cut the broccoli, chop the onion, red pepper & cubanelle pepper.  With a damp towel or paper towel, gently wipe the mushrooms clean and then chop them.  Cut all the vegetables about the same size, place into a bowl and set aside.

Place a wok or large saute pan on the stove over medium-high heat.  Add a drizzle of olive oil.  Add the pork to the pan. Cook the pork until it is no longer pink, about 3-4 minutes.  Transfer the pork to a plate or bowl and set aside.

Return the wok/pan to the stove over medium-high heat.  Add another drizzle of olive oil.  Add all your vegetables to the pan. Cook for about 3-5 minutes and then add the remainder of the marinade to the veggies.  Season with S&P.  Continue cooking for another few minutes.

Crack the eggs into a bowl and whisk.  Push all the veggies in your wok to the sides, leaving a well in the center.  Add the eggs to the well/center of pan.  Whisk the eggs to scramble them.    Once scrambled mix in with the veggies.

Add the pork back to the pan and mix in with the veggies.  Cook for another 2-3 minutes then add the rice into the pork/veggie mixture.  Mix until all combined.  Taste and season with more S&P or a few extra splashes of Tamari if needed.

Serve in bowls and enjoy!

Mangia!