Pork Fried Rice

I found this recipe a few months back in Cooking Light.  It was always in the back of my mind when menu planning, but never quite made it on the list.  I'm not quite sure what eventually moved it to the top of the list, but I wish I hadn't waited so long!  This was a great recipe, and is easy for a weeknight with a bit of planning ahead.  I made the rice the night before and kept it in the fridge until it was time to prep dinner.  If you can get that step done ahead of time, then this makes a quick meal.  I also love that it uses only half a pound of pork for 4 servings.  It's just enough to have small pieces sprinkled throughout but not enough to take over the dish.  It also helps stretch your budget since meat/protein is often the most costly part of the meal.  

This recipe does have a rather long list of ingredients, but most are found in many asian dishes.  Once you have mirin, seasme oil, and soy sauce they will last you ahwile and you will find many other dishes to use them in.  The other stuff is fairly inexpensive -- green onions, ginger, carrots, bean sprouts.  I made just one modification -- leaving out the celery since I don't like it.  But other than that its pretty straight-forward and pretty delicious!  Make sure to have everything prepped before you start cooking, once you begin cooking it moves pretty fast from start to finish.

Pork Fried Rice

barely adapted from Cooking Light, January 2011

serves 4

Ingredients:

2 tablespoons olive oil, divided
kosher salt
1/2 pound boneless pork loin chop, cut into 1/2-inch pieces
1/2 cup chopped carrot
1/2 cup chopped green onion bottoms
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
3 cups cooked, chilled long-grain brown rice
1 large egg
3 tablespoons mirin
3 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon freshly ground black pepper
2 cups fresh bean sprouts
1/4 cup canned diced water chestnuts, rinsed and drained
1 cup chopped green onion tops

Directions:

• Heat a large skillet over medium-high heat.  Add 1 tablespoon of oil to the skillet, swirling to coat.  Sprinkle the pork with a healthy pinch of kosher salt.  Add seasoned pork to pan and cook, stirring frequently until browned all over, about 4 minutes.  Remove pork from pan into a medium bowl.
• Add carrot to pan, cook for 2 minutes.  Stir frequently and when lightly browned add them to the bowl with the pork.  
• Add the remaining tablespoon oil to the pan and saute onion bottons, garlic and ginger until fragrant, about 30-45 seconds.  Add rice and stir, coating rice with oil.  Flatten into an even layer and let cook for 2-3 minutes, until starting to brown on the edges.  
• Using a spoon, move the rice to the edges of the pan, leaving an empty spot in the center.  Pour the scrambled egg into the cleared spot and cook, stirring constantly.  
• After cooking the egg to a soft scramble (about 30 seconds), return the pork and carrot mixture to the pan, mixing everything together.  Add in mirin and cook a minute or so, until it is absorbed.
• Stir in 1/4 teaspoon kosher salt, soy sauce, sesame oil and pepper.  Remove from heat and stir in water chestnuts and bean sprouts.  Portion into bowls and top with green onion tops.