Pork or Shrimp Fried Rice

By aobrien1

This recipe comes from Mike Davis, owner of the Conrad Rice Mill in New Iberia, LA, the country's oldest operating rice mill. It uses Konriko's Wild Pecan Rice, a wonderfully aromatic brown rice that is very aromatic and flavorful. Despite its name, it has no pecans or nuts of any kind. It retains 90% of the bran and is a healthy alternative to white rice. Konriko's Wild Pecan rice is available in grocery stores or it can be ordered at www.konriko.com.

Ingredients

• 1 (7 oz.) box Konriko Wild Pecan Aromatic Rice
• 1/2 pound boneless pork cut into small cubes, or peeled medium shrimp
• 1 Tbsp. soy sauce
• 2 tsp. Asian sesame oil, divided
• 2 tsp. Creole seasoning, divided
• 2 large cloves garlic, minced
• 1 Tbsp. minced fresh ginger
• 3 eggs
• 3 Tbsp. peanut oil, divided
• 3 green onions, thinly sliced
• 1 cup bean sprouts
• 1/2 cup frozen green peas (optional)

Details

Servings 6

Preparation

Step 1

Cook rice according to package directions, omitting butter. Spread in a shallow pan and chill well.

In a small bowl combine pork or shrimp, soy sauce, 1 tsp. sesame oil, 1/2 tsp. Creole seasoning, garlic and ginger; mix well and set aside. In another bowl beat eggs with 1/2 tsp. Creole seasoning and remaining 1 tsp. sesame oil.

Heat a wok or large skillet until hot over medium-high heat. Add 1 1/2 Tbsp. peanut oil and swirl around wok until hot. Add pork mixture and stir-fry 3 to 4 minutes or until pork is done; remove from wok and set aside.

Add remaining 1 1/2 Tbsp. peanut oil to wok and swirl in pan until hot. Add egg mixture and stir-fry 1 minute or until egg is done. Add cold rice and stir 3-4 minutes. Add green onion, bean sprouts, peas (if desired), remaining 1 tsp. Creole seasoning and cooked pork or shrimp. Stir-fry 2 minutes longer and serve immediately.