This is the first original recipe I’m sharing here on Mint, and its pretty down and dirty. I could pretend that’s unusual for me, but honestly, its how I usually cook. Pork fried rice is a fabulous way to use leftovers; I suspect chinese restaurants invented it for that very reason. Wherever it came from, its quick and tasty comfort food. The first time I ever tried to make fried rice I made a rookie mistake and used hot fresh rice. Don’t do it! It turns to mush. Spice this up with whatever veggies you like and have on hand, just add them earlier or later depending on how long they need to cook. Enjoy!
Pork Fried Rice
Serves 2 for dinner, or 3-4 as a side. Recipe inspired by this one.
2 Tbs plus 1 teaspoon Oil
1 carrot, thinly sliced
1 celery stalk, thinly sliced
½ cup chopped broccoli/bok choy/snow peas or some such greenery
½ cup mushrooms
1” ginger, peeled and minced
2-3 garlic cloves, minced
2 green onions, chopped
½ cup cooked pork, chopped
2 cups cold rice
2 eggs, lightly scrambled
2 Tbs Tamari or Soy Sauce
Pepper to taste
Heat your empty pan for 5 or so minutes on medium-high to make sure things are going in a hot pan.
Add oil, coat your pan, then add the celery, carrots, mushrooms and green veggies of your choosing. Cook 3-5 minutes.
Turn the heat to medium and add ginger and garlic, sauté a minute or until fragrant.
Add green onions, pork and rice. Sauté, stirring often, for 5-6 minutes.
Push the rice to the side of the pan and add a teaspoon of oil, then your eggs. Once the eggs are cooked through, incorporate them into the rice mixture, add tamari, and pepper to taste.