Pork Fried Rice
My family loves to eat Chinese food but we cannot eat it much because of the sodium. I suffer from Meniere’s Disease and require low sodium food. We have found cooking at home we can almost perfectly replicate the Chinese restaurant’s pork fried rice recipe. I always make pork chops the night before and cook a few extra to make this with the next day. This make a HUGE bowl that you can freeze half (before the frying part) and then thaw it on the day you want to eat it and fry it up!
Pork Fried Rice
Ingredients:
9 cups cooked white rice
2 cups carrots julinne
2 cups peas
1 large onion
3 cups finely chopped cooked pork chops
6 eggs scrambled
1/2 cup soy sauce
1/2 stick butter
4 tablespoons oil (sesame is best but any works)
Directions:
Mix together rice, carrots, peas, onion and pork chops.
Heat skillet and crack 6 eggs gently break yolks. Cook until lightly set (almost firm) then flip over and cook until done.
Add the eggs to the mixture. Slowly add the soy sauce as you stir the mixture.
Heat a large wok or pan and a pat of butter and a little oil on high. Heat until hot but be careful not to burn the butter.
Add the rice and fry until lightly golden. Serve Hot and Enjoy #homemadeYUMMY
- 9 cups cooked white rice
- 2 cups carrots julinne
- 2 cups peas
- 1 large onion
- 3 cups finely chopped cooked pork chops
- 6 eggs scrambled
- 1/2 cup soy sauce
- 1/2 stick butter
- 4 tablespoons oil (sesame is best but any works)
- Mix together rice, carrots, peas, onion and pork chops.
- Heat skillet and crack 6 eggs gently break yolks. Cook until lightly set (almost firm) then flip over and cook until done. Add this to the mixture. Slowly add the soy sauce as you stir the mixture.
- Heat a large wok or pan and a pat of butter and a little oil on high. Heat until hot but be careful not to burn the butter.
- Add the rice and fry until lightly golden. Serve Hot and Enjoy #homemadeYUMMY
