Sunday, February 10, 2013
Pork Fried Rice
Pork Fried Rice (Four Servings)
I use pearl rice (sushi rice) which is in the Asian section of my local supermarket. One cup of raw rice makes 3 cups of cooked rice.
8 oz. pork tenderloin
1 Tbsp peeled grated fresh ginger
3/4 tsp. Penzey's Chinese five-spice powder
2 Tbsp. rice vinegar
2 Tbsp. soy sauce
3 Tbsp. peanut oil
2 eggs, beaten
1 head of baby bok choy1 onion, diced
1/2 tsp. Penzey's minced garlic
3 cups cooked cold rice
salt and pepper
In medium bowl combine pork, ginger, five-spice powder, vinegar, and soy sauce. Marinade at least 10 minutes.
In large skillet heat 1 Tbsp. peanut oil over medium heat. Pour in eggs and add salt and pepper to taste. Cook until set, about one to three minutes. Remove; let cool. Roll up and slice crosswise into thin strips. Set aside.
In skillet heat 1 Tbsp. peanut oil over medium-high heat. Add pork and, tossing frequently, cook until browned, 2-3 minutes. Remove from skillet and set aside.
Heat another 1 Tbsp. peanut oil. Add bok choy, onion, and garlic, and salt and pepper to taste. Cook stirring often 2-4 minutes, until bok choy is crisp tender.
Add rice and, tossing frequently, cook until heated through, about 2-4 minutes.
Add pork and egg, and, tossing frequently, and cook until heated through, about 2 minutes. Serve