DIRTY PORK FRIED RICE
Yield: 8-12 servings
1 tablespoon vegetable oil
1/2 cup diced carrot
1 cup frozen peas
1 (8 oz.) can sliced water chestnuts, drained
1 (8 oz.) can baby corn, drained and chopped
4 to 5 cups cold cooked rice
1 1/2 cups cooked, chopped pork (I used leftover carnitas)
leftover "carnitas pork base"*
1/2 cup chopped scallions
2 to 3 teaspoons sesame oil, to taste
reduced-sodium soy sauce, to taste
*If you didn't make carnitas, I would substitute 1 cup finely chopped onion for pork base (add in step one, along with the carrots). Of course your rice won’t be as dirty (or porky).
1. Heat 1 tablespoon oil in a wok or large skillet. Add chopped carrots and cook for 5 minutes, until starting to get tender, but still firm.
2. Add peas, water chestnuts, and baby corn. Cook for 5 more minutes.
3. Mix in rice (breaking up any clumps as you add it), pork, carnitas base and scallions. Cook until everything is mixed and heated through, about 7-8 minutes.
4. Drizzle with sesame oil and soy sauce to taste.
|carrots (I used baby carrots)|
|carrots, peas, water chestnuts and baby corn|
|"carnitas pork base"|
It looks gross, I know. But don't be scared -
it's a flavor explosion waiting to happen.
|adding rice, pork, carnitas pork base and scallions|
I usually prefer brown rice, but I had just a little
white basmati rice left in my cabinet and used that.
|dirty pork fried rice|