Recipe: Pulled Pork Fried Rice

PULLED PORK FRIED RICE

"In this quick, flavorful stir-fry, classic Americana meets Asia with a combination of leftover white or brown rice, pulled pork, diced veggies and a lightly beaten egg."

1/2 pound cooked pulled pork
1 cup long-grain rice*
1 3/4 cup, plus 2 tablespoons, water
4 1/2 teaspoons safflower, sunflower, or other high-heat cooking oil
2 cups mixed frozen vegetables, thawed
1 tablespoon chicken broth
2 teaspoons soy sauce, or more to taste
2 large eggs, lightly beaten

In a medium pot over medium-high heat, combine the rice and water and bring to a boil. Reduce to a simmer, cover, and cook until the water has evaporated and the rice is al dente, about 15 minutes. (Cooking the rice al dente will help keep it from becoming gummy in the stir-fry.) Fluff with a fork and set aside, uncovered.

In a wok or large skillet over high heat, warm the oil. Add the pork and cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer about half of the pork to a plate or bowl and cover loosely to keep warm.

Add the rice and vegetables to the skillet and stir-fry until heated through, 1 to 2 minutes. Stir in the broth and soy sauce. Make a well in the center of the mixture and add the eggs, gently stirring the eggs occasionally until softly set, 1 to 2 minutes. Stir to mix the eggs into the rice. Add more soy sauce to taste, top with the reserved pork, and serve.

*This recipe is also a great way to use up leftover cooked rice. To go that route, skip the first step in the recipe and just start with about 3 cups of cold cooked long-grain rice.

VARIATIONS:
To vary the recipe, use different types of mixed vegetables or use your favorite fresh vegetables, sauteed until crisp-tender. You can also use oyster or hoisin sauce instead of the soy sauce.

Makes 6 servings
Source: the National Pork Board