My Pork Fried Rice

marti

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My Pork Fried Rice



1 1/2 cups pork shoulder roast-- cubed

3 tablespoons salad oil

6 green onions -- chopped fine

1 cup Chinese cabbage -- shredded

1 cup mung bean sprouts -- raw

3 cups rice -- cooked

1 tablespoon sesame oil

2 tablespoons soy sauce

1 egg -- beaten

1 freezer bag -- quart



Chop pork shoulder into 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.



Serving Ideas : Hot and Sour Soup, Potstickers, Fortune Cookies, Green Tea.



Enjoy.
 
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