Recipe by Sue Lau
Yes, I have been in the kitchen making fried rice again! Fried rice is one of my favorites. The sesame seeds in this version offer a delicious nutty taste that makes this perfect to accompany Chinese stir-fries, Japanese teppanyaki, and Korean bulgoki. The use of brown rice should gain approval from those trying to cut carbs. Of course, they want it to be delicious, and I assure you that this is every bit as tasty as my fried rice (Chinese Fried Rice).
Top Review by Kim127
Great Fried Rice!! I used some leftover seasoned steak as the protien and followed the directions exactly!! Yummy and enjoyed by all!! Made for a Seasoned Sailor and his Sassy Sirens - ZWT6.
- 8 ounces diced cooked pork loin (or other meat, shrimp or tofu, etc.)
- 1 tablespoon dark sesame oil
- 2 eggs, lightly beaten
- 1 cup chopped onion
- 1⁄3 cup chopped carrot
- 1 cup bean sprouts
- 3 scallions or 3 green onions, chopped
- 1⁄2 cup frozen peas, thawed
- 4 cups cooked short grain brown rice (or may use any rice you like)
- 2 tablespoons toasted sesame seeds
- 4 tablespoons butter
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 cup soy sauce (however much you like)
- coconut oil or wok oil, as needed
Directions See How It's Made
- Use small cereal bowls to assemble ingredients.
- Place chopped pork in a small bowl and toss with the sesame oil and set aside.
- Whisk two eggs in a small bowl and set aside.
- Place chopped onion and carrots in a small bowl together and set aside.
- Place bean sprouts, peas, and scallions in a small bowl together and set aside.
- Heat 2 tablespoons coconut oil in a wok until hot and cook egg, swivelling wok to keep the runny portion in motion until it sets, then flip the omelet and cook briefly on the other side. Remove to platter and chop into small pieces.
- Add 2 more tablespoons wok oil to wok and add the contents of the bowl with onions and carrots. Cook until carrots soften, then add pork, and cook and stir until all are hot and sizzling. Remove to the platter with eggs.
- Heat 4 tablespoons butter in the wok with 2 tablespoons coconut or wok oil. Add rice, and season with salt and pepper, adding sesame seeds at this time as well, cooking and stirring until rice is hot and sizzling.
- Add ingredients from the platter along with soy sauce, and stir until well mixed.
- Place on a large platter and serve hot.