Fried Rice
Almost Classic Pork Fried Rice, adapted from Mark Bittman/Cooking Light
Servings: 4
Ingredients
- 3 tablespoons peanut or vegetable oil divided
- 1/2 teaspoon kosher salt divided
- 8 ounces diced cooked pork (chicken or shrimp)
- 1/2 cup diced onion
- 3/4 cup diced carrots
- 3/4 cup fresh or frozen peas
- 1 cup sliced green onions divided
- 2 tablespoons minced garlic
- 2 tablespoons minced peeled fresh ginger
- 3 cups cooked chilled rice
- 2 large eggs lightly beaten
- 3 tablespoons mirin
- 3 tablespoons reduced sodium soy sauce gluten free
- 1 teaspoon dark sesame oil
- 1/4 teaspoon freshly ground black pepper
Instructions
- Heat a large skillet over medium high heat. Add 2 tablespoons oil to pan, swirling to coat.
- Add onions, and carrots and saute for 2 minutes or until lightly browned, stirring frequently.
- Pour remaining 1 tablespoon of oil into pan and add rice, pork, garlic and ginger and continue stirring another 2 minutes.
- Add 1/2 of green onions and peas, cook without stirring until edges begin to brown.
- Make a well in the center of rice and add the egg mixture, stirring for 30 seconds, or until soft-scrambled, stirring constantly.
- Stir in mirin, 1/2 teaspoon salt, soy sauce, sesame oil, and pepper. Remove from heat and stir in the remaining green onions.
- Makes 4 servings (2 cups per serving)