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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Needed a recipe to use up my leftover Orange-Ginger Broiled Pork Tenderloin, and I ended up creating my DH's new favorite meal. He likes to add Thai chili sauce (called Sriracha), but I like mine without. We prefer our fried rice without eggs, but you could certainly scramble a couple in the corner of the pan at the end of cooking and then mix it in to the rice. Ingredients:
2 tablespoons oil |
8 ounces sliced water chestnuts, drained |
2 cups cooked pork, chopped (orange-ginger broiled pork tenderloin works best) |
14 ounces bean sprouts, drained |
3 cups cooked rice |
2 green onions with tops, sliced |
2 -3 tablespoons soy sauce (amount depends on saltiness of your rice and pork) |
1/4 teaspoon pepper |
thai sweet chili sauce, to taste (optional) |
Directions:
1. Heat oil in a large work or skillet over high heat. Add water chestnuts and pork and brown for a couple minutes.
2. Add bean sprouts, rice and green onions and cook, stirring, until all ingredients are heated through and a bit browned (about 10 minutes).
3. Stir in soy sauce, to taste, and pepper. Add Thai chili sauce, to taste (optional).
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