Classic Pork Fried Rice

By carvalhohm

Ingredients

• 2 tablespoons peanut oil or olive oil
• 1/2 tsp. Kosher salt divided
• 1/2 lb. boneless pork loin chop, cut into pieces
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped green onion, white part only
• 2 tablespoons minced garlic
• 2 tablespoons minced peeled fresh ginger
• 3 cups chilled long-grained brown rice
• 1 large egg
• 3 tablespoons Mirin
• 3 tablespoons low sodium soy sauce
• 1 tsp. dark sesame oil
• 1/4 tsp. freshly ground black pepper
• 2 cups fresh bean sprouts
• 1/4 cup canned diced water chestnuts rinsed and drained
• 1 cup chopped green onion tops

Details

Servings 4

Preparation

Step 1

Heat a large skillet over medium-high heat.

Add 1 tablespoon peanut oil to pan, swirling to coat. Sprinkle 1/8 tsp. salt over pork. Add pork to pan, and sauté for 2 minutes or until browned on all sides.

Remove pork from pan. Add carrot and celery to pan, and sauté for 2 minutes or until lightly browned, stirring frequently. Add carrot mixture to pork. Add remaining 1 tablespoon peanut oil to pan, swirling to coat. Stir in green onion bottoms, garlic, and ginger. Cook for 15 minutes, stirring constantly. Add rice, stirring well to coat rice with oil, cook without stirring for 2 minutes or until edges begin to brown.

Make a well in center of rice mixture. Add egg, stir-fry for 30 seconds or until soft- scrambled, stirring constantly.

Return the pork mixture to pan. Stir in mirin, and cook for 1 minute or until mirin is absorbed. Stir in the remaining 3/8 tsp. salt, soy sauce, sesame oil, and pepper. Remove from heat, and stir in bean sprouts and water chestnuts. Sprinkle with green onion tops.