Juan-Carlos Cruz's Pork Fried Rice |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is pretty much the best pork fried rice recipe I have made and I have made a lot of them. I use leftover pork loin and left over rice for a great dish. This dish reheats amazingly too. Ingredients:
3/4 lb pork tenderloin, diced into bite-size pieces |
2 tablespoons hoisin sauce |
1 tablespoon low sodium soy sauce |
2 tablespoons ginger, grated |
1 tablespoon garlic, crushed |
1 tablespoon canola oil |
1 tablespoon sesame oil |
5 green onions, sliced |
1 carrot, shredded |
1 (10 ounce) box frozen peas |
2 cups cooked brown rice, chilled |
1/2 cup egg substitute |
Directions:
1. In a medium bowl, toss the pork with 1 tablespoon of the hoisin sauce, 1 teaspoon of the soy sauce, 1 tablespoon of the ginger, and 2 teaspoons of the garlic. Mix Well.
2. Heat a heavy nonstick wok with 1/2 teaspoon of the canola oil. Add the pork with the spices and saute until pork is cooked, about 2 minutes. Remove pork from teh wok, set aside, and keep warm.
3. Add the remaining oil to the wok and heat over medium heat. Add the remaining hoisin and soy sauces, the remaining ginger and garlic, the sesame oil, and green onions and cook for about 3 minutes or until crisp tender. Add the carrots, peas, and rice. Continue cooking until warmed through, about 2 minutes. Add the egg substitute stirring to scramble until well cooked. Add the pork back into the wok and toss. Serve warm.
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