Pork fried rice

From Martha steward everyday

Pork fried rice
Pork fried rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    T veg oil

  • 2

    eggs lightly beaten

  • 2

    T plus 1/4 t soy sauce

  • 1

    garlic clove, minced

  • 1

    T minced peeled ginger

  • 1

    bunch scallions, white and green parts separated and thinly sliced

  • 1/2

    lb ground pork or cut up pork loin

  • 2

    carrots diced small or shredded

  • 1/2

    C frozen peas

  • 2

    T rice vinegar

  • 2

    C cooked white rice

Directions

In a wok heat 1 T oil over high. Meanwhile, in a small bowl, lightly beat eggs with 1/4 t soy sauce to combine. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set, 1 minute, then fold in thirds with a spatula. Transfer cooked eggs to a work surface and cut into 1/2-inch pieces Add 1 T oil to wok and swirl to coat. Add garlic, ginger, and scallion whites and cook, stirring constantly, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. Add carrots, peas, and rice and stir to combine. Add cooked egg, 2 T soy sauce, and vinegar and cook, stirring constantly, until rice is coated, about 1 minute. Let cook, undisturbed, until warm, about 1 minute. Top with the scallion greens and serve.

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