Pork Fried Rice

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READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut tenderloin in half (freeze remaining or you can use it all in this dish).
  • Slice tenderloin into bite size pieces.
  • Dust with flour.
  • Grate carrots, celery, and cabbage (either grate or finely chop).
  • Finely chop garlic, thin slice green onions.
  • 1st pan- heat 3 tbs oil and 1/2 tsp sesame oil, when hot add tenderloin and cook until no longer pink, add garlic at end, cook for 3 minutes, then add 3 wooden spoonfuls of lite soy sauce, cook for another 3 minutes.
  • Add veggie's into the meat, stir and cook about 5-10 minutes.
  • 2nd pan- heat 2 tbs oil and 1/2 tsp sesame oil unti hot- add dry rice and coat with oil, stir for 3 minutes until light brown.
  • Then add water and stir.
  • Take meat and veggie's and add with rice, add curry powder.
  • COVER with tight fitting lid (I use foil to seal the pan) over medium high heat for about 25 minutes.
  • Stir twice to keep from sticking to bottom of pan.
  • Mixture will be wet- test rice to see if done.
  • Once rice is done remove the lid, lower heat add 2-3 wooden spoonfuls of regular soy sauce and cook until pretty dry.
  • Should take about 10-15 minutes.
  • You can add- frozen pea pods or corn durning the last 15 minutes.
  • This will freeze well!
  • To make enough for 6 people use the whole tenderloin, triple the amount of carrots and celery and cabbage.
  • Do Not increase sesame oil or curry powder.
  • Use 2 cups dry rice and 6 cups water.
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