Description
Freeze pre-cubed pork in meal-sized servings to make quick work of this Asian favorite. Add extra sliced or chopped veggies to enhance taste--and clean out the refrigerator.
Ingredients
| 1 1⁄2 | Pound | pork shoulder roast, cubed |
| 3 | Tablespoon | salad oil |
| 6 | green onions, sliced thinly | |
| 1 | Cup | chinese cabbage, shredded |
| 1 | Cup | mung bean sprouts |
| 3 | Cup | cooked steamed rice |
| 1 | Tablespoon | sesame oil |
| 1⁄4 | Cup | soy sauce |
| 1 | egg, beaten |
Instructions
Chop pork shoulder into 3/4" cubes; place in freezer bag; freeze.
To prepare: thaw pork cubes before cooking. Heat salad oil in wok until hot; carefully add cubed pork. Stir-fry until completely cooked; remove pork from wok and reserve.
Add onions, cabbage and bean sprouts to oil remaining in wok; stir-fry just until tender-crisp. Remove vegetables from wok and reserve with pork.
Add cooked rice to oil remaining in wok (add 1 to 2 tablespoons oil if necessary) and fry lightly until each grain is separate, coated and hot. Return vegetables and pork to wok and mix with rice until hot; add sesame oil and soy sauce to taste.
Push rice mixture up wok sides and add beaten egg to bottom of wok; cook and stir until set. Toss egg lightly with fried rice; serve hot.
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Summary
| Yield | |
|---|---|
| Prep time | 15 minutes |
