Field editor Joyce Kramer writes from Donalsonville, Georgia, “We love pork roast, but we know there will be leftovers. I like to use them up in this fast-to-fix stir-fry.”
- 1 tablespoon canola oil
- 1 egg, lightly beaten
- 3/4 cup cubed cooked pork
- 1/4 cup finely chopped onion
- 1/4 cup canned bean sprouts
- 2 cups cold cooked long grain rice
- 1/4 cup chicken broth
- 1 tablespoon reduced-sodium soy sauce
- 1 green onion, sliced
- 1/4 teaspoon sugar
- Dash pepper
- In a large skillet or wok, heat oil over medium-high heat; add egg. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to a plate and keep warm.
- In the same pan, stir-fry the pork, onion and bean sprouts for 2-3 minutes or until onion is tender. Add rice and broth; cover and cook for 1-2 minutes or until heated through.
- Chop egg into small pieces; add to rice mixture. Stir in the soy sauce, green onion, sugar and pepper. Yield: 2 servings.
Originally published as Pork Fried Rice in Taste of Home February/March 2006, p57
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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