Pork Fried Rice

Ingredients:pork fried rice

3 Cups Cooked Rice (I use Jasmine)
2 Tablespoons Canola Oil
½ Medium Onion, Chopped
1 Clove Garlic, minced (optional)
1 Carrot, shredded
½ to 1 pound Pork Loin Roast or Chops, cooked or raw, thinly sliced
3 Eggs
1 Tablespoon Granulated Sugar
Black Pepper (To Taste)
¼ Cup Soy Sauce
2 Green Onions, sliced


Cook rice as directed. Chop onion, peel and mince garlic and shred carrot. Mix eggs with a fork until lemony in color and set aside. Slice green onions and set aside.

Add 1 Tablespoon of Canola Oil to a wok pan or large skillet. Cook the onion, garlic and carrots until the onion is translucent and carrots slightly tender but still crunchy. Remove vegetables from the pan and set aside.

Add the remaining 1 Tablespoon of Canola oil to the wok pan. Add the pork stirring until the pork is fully cooked. I also use left over pork loin roast, which just needs to be heated through. Remove the meat.

Add the eggs, stirring in a back and forth motion until the eggs are set. Chop the eggs into small pieces as they cook.

Add the vegetables, meat and rice to the eggs. Sprinkle black pepper and 1 Tablespoon of sugar over the rice. Push the rice to the side of the pan. Pour the ¼ Cup of Soy Sauce down the empty side of the pan. Add the chopped green onions. Stir, tossing to coat the rice and incorporate these ingredients. Serve immediately.

Note:  This is a great way to use leftover pork, beef or chicken. We especially like the pork and chicken fried rice.