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Pork Fried Rice

Ltkman's picture
When I was yung, my mom used to tell me that for every grain of rice left behide in my bowl a freckle would appear on the face of my future wife. It worked! My wife doesn't have freackle....and i still never waste the grain of rice......
Ingredients
  Cooking oil 2 Tablespoon
  Garlic 2 Clove (10 gm), mince
  Pork 1 1⁄2 Pound, chop (chopped into bite size pieces)
  Soy sauce 1 Teaspoon
  Baby carrots 1⁄2 Cup (8 tbs), finely chopped
  Celery stalks 1 Medium, finely chopped
  Eggs 2
  Cooked rice 3 Cup (48 tbs)
  Black soy sauce 3 Tablespoon
  Garlic powder 1 Tablespoon (Optional)
  Salt 1 Teaspoon
  Sugar 1 Tablespoon
  Soy sauce 1 Tablespoon
  Green onion 1 Tablespoon, finely chopped
Directions

GETTING READY
1. Mince the garlic, finely chop the green onions, set aside
2. Chop the pork into bite size pieces, set aside.

MAKING
3. Preheat the work over medium high heat around 400 degree pour oil and sauté the garlic for few minutes.
4. Add the pork, and stir and cook for 7-8 minute or until done, add soya sauce and vegetables and stir for 1 minute.
5. Crack eggs soy sauce, sugar, sweet basil and chicken stock.
6. Move the vegetables and pork in one corner of the wok crack the eggs and scramble it, mix the pork and vegetables together.
7. Add the rice and cook until the rice separates completely, add both the soy sauce, garlic powder, salt and sugar, stir everything together.

SERVING
8. Serve the pork fried rice hot.

NOTE
Keep the cooked rice in refrigerator for couple of hours before cooking.

Things You Will Need
Wok

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
2

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Average: 4.3 (9 votes)

1 Comment

Barbara Smith's picture
We have had dark brown pork fried rice at chinese restaurants and my husband wants me to make it that way at home. How do I get the rice dark brown without using a lot of soy sauce and making it too salty then. I have wanting to know this for a long time. I would appreciate your answer very much and so would my husband. Thank you Barbara Smith