PORK FRIED RICE
3 Tbsp. soy sauce
2 Tbsp. sherry
1 Tbsp. sugar
1/2 lb. pork, cut in small pieces
4 Tbsp. vegetable oil
1 cup chopped onion
2 cloves garlic, chopped
3 cups cold rice
1 4-oz. can whole mushrooms
3 eggs, beaten
1 8-oz. can green peas
1/2 tsp. salt
Combine soy sauce, sherry, and sugar in a medium bowl. Add pork and allow
marinating in refrigerator for at least 1 hour. Drain and reserve
marinade. Heat
2 Tbsp. of the oil in a wok or large skillet. Stir fry the pork for 3
minutes. Add
onion and garlic. Stir fry for 2 minutes longer. Push the mixture aside if
using wok.
If not, take out of skillet. Heat remaining oil in skillet. Add rice and
stir fry 1 minute.
Add peas, mushrooms, and reserved marinade. Mix well. Clear center of pan.
Beat
eggs and salt in small bowl and pour into center of skillet. You can also
scramble
the eggs first and save in a bowl. You can add them at this time. Stir fry
everything
together until blended well.
3 Tbsp. soy sauce
2 Tbsp. sherry
1 Tbsp. sugar
1/2 lb. pork, cut in small pieces
4 Tbsp. vegetable oil
1 cup chopped onion
2 cloves garlic, chopped
3 cups cold rice
1 4-oz. can whole mushrooms
3 eggs, beaten
1 8-oz. can green peas
1/2 tsp. salt
Combine soy sauce, sherry, and sugar in a medium bowl. Add pork and allow
marinating in refrigerator for at least 1 hour. Drain and reserve
marinade. Heat
2 Tbsp. of the oil in a wok or large skillet. Stir fry the pork for 3
minutes. Add
onion and garlic. Stir fry for 2 minutes longer. Push the mixture aside if
using wok.
If not, take out of skillet. Heat remaining oil in skillet. Add rice and
stir fry 1 minute.
Add peas, mushrooms, and reserved marinade. Mix well. Clear center of pan.
Beat
eggs and salt in small bowl and pour into center of skillet. You can also
scramble
the eggs first and save in a bowl. You can add them at this time. Stir fry
everything
together until blended well.
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