Almost Classic Pork Fried Rice

By LaLaCooks

People either loved this recipe or hated it. I can't figure out why it wouldn't be good so I want to try it for myself.

Ingredients

• 2  tablespoons  peanut oil or olive oil, divided
• 1/2  teaspoon  kosher salt, divided
• 1/2  pound  boneless pork loin chop, cut into 1/2-inch pieces
• 1/2  cup  chopped carrot
• 1/2  cup  chopped celery
• 1/2  cup  chopped green onion bottoms (white part)
• 2  tablespoons  minced garlic
• 2  tablespoons  minced peeled fresh ginger
• 3  cups  cooked, chilled long-grain brown rice
• 1  large egg
• 3  tablespoons  mirin
• 3  tablespoons  lower-sodium soy sauce
• 1  teaspoon  dark sesame oil
• 1/4  teaspoon  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
Adapted from find.myrecipes.com

Preparation

Step 1

1. Heat a large skillet over medium-high heat. Add 1 tablespoon peanut oil to pan, swirling to coat. Sprinkle 1/8 teaspoon 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 the pork.

2. Add remaining 1 tablespoon peanut oil to pan, swirling to coat. Stir in green onion bottoms, garlic, and ginger; cook for 15 seconds, stirring constantly. Add rice, stirring well to coat rice with oil; cook, without stirring, for 2 minutes or until edges begin to brown. Stir rice mixture, and cook, without stirring, an additional 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.

3. 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 teaspoon salt, soy sauce, sesame oil, and pepper. Remove from heat, and stir in bean sprouts and water chestnuts. Sprinkle with green onion tops.