Pork Fried Rice

Nov 3, 2014 | Dairy Free, Entrees

PorkFriedRiceA long time ago, in a galaxy (or in this case) a country not too far away, I worked in a supermarket deli. That job helped me learn a lot about a number of different foods and the preparation of said foods. At the same time, it helped me flesh out what I liked and what I despise. To this day, I try not to eat ham unless there is no choice.

Bacon, on the other hand, can be eaten for breakfast, lunch, dinner and dessert. But I’m getting sidetracked.

I worked through most of the sections of that deli including the wok station where I first learned how to do fried rice. Obviously this will not be the recipe they used for a few reasons such as it’s GF, it’s spicy and it’s a non-traditional fried rice. And speaking of the other white meat, it has pork as its meat and like my quesadillas, it’s a full meal deal!

FMD Pork Fried Rice

2 cups (480 g) enriched long-grain white rice, cooked
4 eggs
Olive Oil
1 bunch diced green onions
1 lb. (480 g) pork
1/2 cup (115 g) GF peanuts
2 cups (500 g) frozen broccoli
1 cup chopped carrots
Cilantro
Oregano
Minced Garlic
Red Pepper Flakes
1/2 cup (125 ml) GF Soy Sauce
1/2 cup (125 ml) Apple Juice
1/4 cup (60 ml) Balsamic Vinegar
1 tbsp (15 g) Red Pepper Flakes
1 tsp (5 g) cilantro
1 tsp (5 g) oregano

  1.  Wash your rice in water to get all the excess starch off. Then you can cook it as a plain white rice or cook it with a bit of chicken bouillon.CuttinPork
  2. Cut up your pork into small bite-size pieces and cook in a wok with garlic, cilantro, oregano and flakes until done. You can make it as spicy as you want – though I would caution against putting too much since you will add cilantro and oregano to make your sauce.
  3. Add the carrots, green onions and broccoli with a little bit of the sauce. When the vegetables are bright and cooked through, turn the wok down to low.
  4. Scramble the eggs in olive oil in a small non-stick pan. While the eggs are cooking you can mix the soy sauce, apple juice, balsamic vinegar and spice to create your sauce. Put the eggs and rice into the wok before adding the sauce and returning to heat. Once the rice has taken the soy colour and been warmed up, serve it immediately.

For an alternative, replace the pork and apple sauce with chicken and orange juice.