Pork Fried Rice

I hope you have enjoyed Asian Week, I know I have! Stay tuned, next week is Dessert Week, and I will have some yummy creations!

I have made fried rice several times and each time I do, I wonder why I buy it, it is easy to make and so much better for you than the stuff you get at a restaurant. You control the amount of oil that goes into it!

If you are Wok shopping I highly recommend a Cast Iron Wok, I adore mine, nothing sticks and it really retains the heat.

You can add in whatever ingredients you wish; pork, chicken, shrimp, the possibilities are endless! I had leftover meat from my Banh Bao, so I used that! You do have to make your rice ahead of time and refrigerate, so keep that in mind.

2-3 cups of cooked rice (I used a rice cooker)

1 cup of frozen peas (thawed)

2 eggs scrambled

2 green onions ends removed and chopped

salt and pepper

4 tsp oil

2 tbl Oyster Sauce

1 tbl Low Sodium Soy Sauce

When rice is done cooking, place on a non stick cookie sheet and spread it out, then into the refrigerator to cool

When rice is fully cooled, heat up your wok with 1 tsp vegetable oil

Whip and then salt and pepper your egg

Place your egg into your hot wok, and cook, moving it constantly, when almost done cooking, remove to a plate

Add the remaining vegetable oil, cooled rice, peas, meat and cook, keep it moving around.

After a minute or two add in your sauces, again, keep it moving, cooking until hot and mixed well

Add your egg back in and cook for an additional minute

Serve with the scallions on top for garnish