So easy, so good….
A couple of notes:
- If you don’t have leftover rice (I usually do not), you can cook the rice 5 minutes longer than the recommended time to dry it out a little more.
- I use Basmati rice but you can use any kind (except instant or microwave type rice, it has some weird coating on it). Yes, you can even use cauliflower rice, couscous or quinoa!
- You can use any type of meat, I always use leftover meat unless I am using pancetta which wouldn’t be leftovers. Cook pancetta from raw.
- You can use any kind of vegetables, fresh or frozen, in this dish. I stick to the traditional.
- There is no sarong way to make this, my recipe is a guide so make any changes, substitutions you think you will like.
What you will need:
- 3 c. of rice
- 1/2 c. meat (see note)
- 3/4 c. diced vegetables (I use carrots, peas and onion)
- 1/4 c. soy sauce
- 2 tbsp. sesame oil (plus 1 tbsp)
- 2 cloves of garlic, minced
- 1 tsp fresh grated ginger (or a pinch of powdered)
Whisk together soy, oil (2 tbsp), garlic and ginger, set aside.
Add 1 tbsp of sesame oil to a frying pan or wok and add the meat and vegetables, cook until soft At medium heat. Add rice and liquid mixture then stir to combine, increase to medium high heat and cook until rice starts to become “crispy” on the bottom. That’s it, super easy!
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