Recipe: Pork Fried Rice (6)

PORK FRIED RICE
Makes 4 servings

1 1/2 tbsp. vegetable oil, divided
2 eggs, beaten
1 cup diced fully cooked ham or raw boneless pork
1 cup thinly sliced green onions, including tops
3 cups cooked brown rice, cooled
1 tbsp. soy sauce

In large skillet or wok, heat 1/2 tablespoon oil over medium heat. Add eggs and cook without stirring until set. Invert skillet over baking sheet to remove cooked eggs; cut into 1 1/2 x 1 1/2 inch strips. In same skillet, heat remaining oil over medium high heat. Stir-fry ham, mushrooms and green onions in oil 3 minutes, or until mushrooms and onions are tender. Stir in cooked rice and egg strips; sprinkle with soy sauce. Toss lightly; heat thoroughly.

PORK FRIED RICE

2 eggs
1/4 tsp. salt
4 tbsp. oil
4 cups cold cooked rice
1 cup diced roast pork
2 scallions, sliced
1/4 tsp. sugar
2 tbsp. soy sauce

Beat the eggs lightly with the salt. Heat 1 tablespoon oil in a wok or frying pan and scramble the eggs until they are cooked through but still moist and fluffy. Remove to a dish, scrape the pan and heat remaining 3 tablespoons oil. Add rice and stir fry 2 to 3 minutes to coat with oil. Add pork and scallions and stir fry until well mixed and heated through. Dissolve sugar in soy sauce and sprinkle over rice. Add scrambled eggs, and toss to break up and distribute throughout the rice.

NOTE: Ham, chicken, turkey, shrimp or roast beef can be used in place of pork.

PORK FRIED RICE

BASIC RICE:
To 2 cups boiling water, add 1 teaspoon salt and 1 cup long grain rice. Lower heat, cover; simmer 20 minutes. Remove from heat. Let stand covered 5 minutes. Cool and chill.

1 tbsp. oil
1/2 lb. cooked pork, cut into small pieces
1/2 cup green onion, chopped fine
1/2 cup green bell pepper, chopped fine
2 tbsp. soy sauce
2 eggs, lightly beaten

Heat oil, stir fry pepper and onion 1 minute; add meat, soy sauce and rice; stir fry until hot. Pour eggs over rice and meat mixture. Stir until eggs are set. Serve hot.

FRIED RICE AND PORK
Serves 6

2 lbs. boneless pork
2 green peppers
2 med. onions
1 can cream of mushroom soup, undiluted
2 beef bouillon cubes in 2 cups water
2 tbsp. soy sauce
4 oz. can mushrooms or 1/2 lb. fresh sauteed
1 (7 oz.) pkg. Minute Rice

Cut pork into bite size pieces and brown with cut up peppers and onions. (No salt.) Add soup, bouillon and soy sauce. Cover and let simmer for 1 hour. Remove from stove and add mushrooms and uncooked minute rice. Let stand until rice absorbs moisture, about 10 minutes. Use a 3 to 4 quart pan, large enough for rice to expand.

CHINESE PORK AND FRIED RICE

2/3 cup uncooked regular rice
1 med. onion, chopped
2 stalks celery, sliced
2 tbsp. salad oil
1 1/2 cups boiling water
1 beef or chicken bouillon cube
2 tbsp. soy sauce
1 1/2 cups diced, cooked pork
1 green pepper, chopped

Cook and stir rice, onion, celery in hot oil until rice is golden brown and onion is tender. Stir in remaining ingredients, except green pepper. Heat to boiling, cover tightly and simmer 15-18 minutes or until rice is tender and liquid is absorbed. Remove from heat, add green pepper and fluff rice lightly with fork. Cover for 10 minutes. Serve with additional soy sauce. Freezes well.

PORK FRIED RICE

8 cups rice, cooked
3 cups lean cooked pork, diced
4 eggs, scrambled
2 cups green onion, chopped
Soy sauce

In wok or skillet, scramble eggs and remove from pan. Add 2 to 3 tablespoons of oil and brown pork (salt and pepper to taste). Add scrambled eggs back to pan. Add cooked rice and stir well. Pour in 1 cup soy sauce (or more to your taste). Stir well. Add green onion, stir well and serve. (Water chestnuts and/or finely diced celery or green pepper can also be added at the same time as the onions.)