Pork Fried Rice Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), pressed | |
| Minced ginger | 1/2 Teaspoon | |
| Green onions | 1/2 Cup (16 tbs), thinly sliced | |
| Ground pork | 4 Ounce | |
| 8 fresh shiitalce mushrooms (about 2 oz./55 g total), stems removed and caps thinly sliced | ||
| Frozen peas | 1/2 Cup (16 tbs) | |
| Corn kernels | 1/2 Cup (16 tbs), drained | |
| Fat | 1/2 Cup (16 tbs), reduced | |
| Soy sauce | 2 Tablespoon | |
| Cooked | 5 Cup (16 tbs), cooled | |
Directions
1. Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add garlic, ginger, and onions; then crumble in pork. Stir-fry until pork is browned (about 5 minutes).
2. Add mushrooms, peas, corn, and 1/4 cup (60 ml) of the broth to pan; stir-fry until liquid has eyaporated (about 2 minutes). Add remaining 1/4 cup (60 ml) broth; then stir in soy sauce and rice. Stir-fry until rice is heated through.
2. Add mushrooms, peas, corn, and 1/4 cup (60 ml) of the broth to pan; stir-fry until liquid has eyaporated (about 2 minutes). Add remaining 1/4 cup (60 ml) broth; then stir in soy sauce and rice. Stir-fry until rice is heated through.
Chef
