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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Entered for safe-keeping, from Favorite Brand Name Best-Loved Chinese Recipes and More . This is a U.S. family-style recipe. Be sure to wear rubber gloves when handling jalapenos, and avoid touching the area around your eyes before you can wash your hands. If you prefer, substitute 3 1/2 cups cooked brown rice for the cooked white rice. Ingredients:
2 1/2 cups water |
1 1/3 cups long-grain white rice |
8 ounces ground pork or 8 ounces pork sausage |
1 tablespoon vegetable oil |
1 medium onion, thinly sliced (1 cup) |
1 tablespoon fresh ginger, minced |
1 jalapeno pepper, seeded and minced |
3 garlic cloves, minced |
1/2 teaspoon ground turmeric or 1/2 teaspoon paprika |
2 tablespoons fish sauce |
2 cups cooked vegetables, chopped (such as broccoli, zucchini, red bell peppers, carrots, box choy or spinach) |
3 eggs, lightly beaten |
3 green onions, thinly sliced |
1/2 cup cilantro leaf |
Directions:
1. Bring water and rice to a boil in medium saucepan over high heat. Reduce heat to medium-low; cover and simmer 20 minutes or until water is absorbed.
2. Transfer rice to large bowl and fluff with fork. Let come to room temperature, 30-40 minutes, stirring occasionally.
3. Cover and refrigerate until cold, at least 1 hour or up to 24 hours.
4. When rice is cold, cook pork in wok or medium skillet over medium-high heat until no longer pink. Drain off excess fat; transfer pork to bowl and set aside.
5. Heat wok or large skillet over medium-high heat. Add oil and swirl to coat surface.
6. Add onion, ginger, jalapeno pepper, garlic and turmeric; stir-fry 4-6 minutes or until onion is very tender.
7. Stir in fish sauce; mix well. Stir in cold rice, vegetables and pork; cook and stir 3-4 minutes or until heated through.
8. Push rice mixture to side of wok and pour eggs into center. Cook eggs 2-3 minutes or just until set, lifting and stirring to scramble. Stir rice into eggs.
9. Stir in green onions. Transfer to serving bowl; sprinkle with cilantro.
10. Garnish as desired.
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