Saturday, May 17, 2008

Donivan's Pork Fried Rice


Cooled Rice
Pork steak and/or bacon
Bacon grease (if using pork steak)
2 or 3 eggs
Frozen Peas and Carrots
Kikkoman's Soy Sauce
Garlic Powder

Cut up the meat into small pieces. Add 1 tablespoon or so of bacon grease (or oil) to a large skillet on medium-high heat and cook pork all the way through. (Bacon grease not necessary if using real bacon instead of cut up pork. If using bacon, drain out most of the grease after it cooks.) Scramble the eggs in separate bowl. Move meat to the sides of the pan. Pour the eggs into the middle of the pan. Scramble and cook eggs. When eggs are cooked, add a little more bacon grease, if necessary. Add cooled rice and frozen peas and carrots and soy sauce to taste - enough to give it some color. Sprinkle in garlic powder to taste. Keep frying and stir occasionally until heated through.

We eat it with the Kikkoman's Soy Sauce bottle with us at the table in case we need to add more. This recipe has been honed over the last year. Hubby first started trying to make fried rice many years ago. We followed a recipe, and it was a disaster! The recipe wasn't specific about moving the meat to the sides of the pan so the eggs could be cooked, and it wasn't specific as to using cooled rice. Hot rice will end up all sticky and mushy.

Depending on how much you want to make, we use at least one batch of rice (1 cup dry). I got a tip from my friend Nicole that has helped us always have cooled rice on hand. Whenever I make rice as a side dish, we never eat it all, so I save it in a Ziploc freezer bag and freeze it (sometimes I make extra on purpose so I can freeze it for the next time hubby has a craving for his Pork Fried Rice). When we need to use the rice, we let it defrost on the counter. Thanks Nicole!

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