Pork Fried Rice


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.


1 1⁄2 pound
pork shoulder roast, cubed
3 tablespoons
salad oil
green onions, sliced thinly
1 cup
chinese cabbage, shredded
1 cup
mung bean sprouts
3 cups
cooked steamed rice
1 tablespoon
sesame oil
1⁄4 cup
soy sauce
egg, beaten


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.