Pork of the Week: Pork Fried Rice

Nothing better than Chinese in Africa 🙂

Ingredients:

• 1 Tablespoon cooking oil
• 2 eggs, lightly beaten
• 1 Tablespoon sesame oil
• 2 Tablespoons + 1/4 tsp soy sauce
• 1 garlic clove, finely minced
• 1 Tablespoon fresh peeled ginger, minced
• 1 bunch of green onions (scallions)
• 1/2 lb. pork (either ground, shredded or small cubes)
• 2 carrots, shredded
• 1/2 cup cooked peas
• 2 cups cooked white rice (about 3/4 cup uncooked)

Heat cooking oil over high heat in a large skillet or wok.  Beat eggs and add 1/4 tsp soy sauce.  Add the eggs to the hot pan and swirl to coat the bottom of the pan.  Cook without stirring until the eggs are just set.  Fold the egg into thirds then remove from pan and set aside.  Cut into 1/2 inch pieces to add to rice later.

Add sesame oil in same pan/wok.  Cook garlic, ginger and the white part of the green onion/scallions until just heated through.  Add pork.  If using ground pork, cook until the ground pork is cooked through and no longer pink.  If using previously cooked shredded pork or cubes, just add them to the pan with the next ingredients.  Add carrots, peas, and cooked rice.  Mix together then add the egg pieces, 2 Tablespoons more of soy sauce and top with green part of the scallions.

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