Pork (Chicken, or Shrimp) Fried Rice |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I combined a few recipes together to come up with fried rice that really hits the spot. This recipe is great for using up leftover meat, and I love the bit of flavor from the sesame oil and oyster sauce. Adjusting the recipe for fewer or more people is easy. I often serve this with Egg Foo Yung (For 2) With Oriental Sauce. Ingredients:
2 cups instant brown rice, uncooked |
1 3/4 cups water |
1 beef bouillon cube |
1 chicken bouillon cube |
2 tablespoons soy sauce |
2 tablespoons oyster sauce |
1/2 teaspoon sesame oil |
2 tablespoons canola oil or 2 tablespoons peanut oil |
1 cup lean pork or 1 cup chicken or 1 cup shrimp, cooked and diced |
1/2 cup baby carrots, thinly sliced |
1/2 cup frozen sweet peas |
4 green onions, sliced |
3 eggs, lightly beaten |
Directions:
1. Bring water and bullion cubes to a boil.
2. Add rice and return to a boil, reduce heat, cover, and simmer 5 minutes.
3. Remove rice from heat, let stand 3 minutes. (The rice should be slightly undercooked so that it won't be sticky to work with).
4. In a small bowl, combine soy sauce, oyster sauce and sesame oil.
5. Heat oil in a wok or frying pan over high heat.
6. Add rice and meat to pan and stir-fry for about 2-3 minutes.
7. Pour soy sauce mixture over rice and cook about 2 minutes.
8. Add carrots, peas, green onions and lightly beaten eggs to pan.
9. Cook until eggs are done and carrots are beginning to soften, about 4-5 minutes.
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