Pork Fried Rice
2T canola oil
1lb center cut pork loin
1 onion diced (I buy the fish net bags of onions and keep them in the cupboard)
8oz mushrooms sliced
2 carrots diced
1T grated fresh ginger ( I use a Microplane and it shreds through the ginger)
3 cloves garlic run through a garlic press
1/4c frozen corn
3/4c frozen peas
1 red bell pepper, diced
4c cooked brown rice ( I use Uncle Ben's and nuke it according to the package directions)
2 eggs beaten
3T low sodium soy sauce
1. In a 12 inch skillet heat 1T of canola oil until shimmering. Season pork loin chops with kosher salt and pepper. Sear pork in hot pan on the first side for 5 minutes. Turn and cook on the second side for 2 minutes. You are not trying to cook the pork all the way. Remove and set on a plate to rest. Once the pork has rested for 5 minutes, cut into small cubes about 1/2 inch.
2. Sauté the onion, mushrooms, and carrots for 8 minutes. Add garlic and ginger and cook for 2 more minutes. Add corn, peas, red pepper, pork and rice and cook for 5 minutes. Be careful here and make sure the rice doesn't stick to the bottom and burn.
3. Make a well in the center of the skillet by pushing the rice mixture to sides of the pan. Add 1T canola oil and heat for 1 minute. Add the eggs and scramble them in the middle of the pan. Before they are fully cooked, mix into the rice mixture. Drizzle in the soy sauce and stir to combine.
4. Scoop into Chinese take out containers and enjoy with chopsticks. A serving is about 1 1/2 cups. (optional, but who doesn't love eating out of those fun little boxes of love?)