Take-out food. Ah..the temptation. I'm not going to go on and on again about how crazy life have been since school is back is session. I won't. promise. But, let's just say getting take-out is something that crosses my mind at least once a week. No..twice a week. OK..three times a week. It's a bit of a battle with myself. My head says "go for it!". My waistline says "really?, again?" and my wallet says "umm..no!, then, again "no!" My wallet usually wins. Thank goodness.
After making some primo Sweet and Sour Chicken that tastes so closely to good ole' take-out your family will think you ordered it, I went ahead and made another popular take-out dish. Some fried rice. This is quite the quick simple dish. It's my new favorite type of cooking- toss it all in the skillet and cook it up. All meals should be so easy.
This has got it all..your pork, your rice and your veggies. Dinner is ready to go.
You and your wallet will be happy you made this one...
Pork Fried Rice
- 1/2 lb ground pork
- 2 cups cooked rice
- 1 cup shredded carrots
- 2 eggs
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1/2 cup frozen stir-fry vegetables
- 2 TBSP rice vinegar
- 1/2 tsp soy sauce, plus 2 TBSP
- small bunch of chopped scallions
- canola oil
- In a large skillet, heat 1 TBSP canola oil. In a small mixing bowl, add eggs and 1/2 tsp soy sauce. Beat lightly. Add eggs to skillet. Let them cook for about a minute, until they are almost set. Remove from pan and let them cool slightly. Chop cooked eggs into small pieces. Set aside.
- In the same skillet, again, heat 1 TBSP canola. Add pork, garlic, ginger and scallions. Cook until meat is longer pink, breaking up meat while it cooks.
- Add carrots, frozen veggies, rice and cooked eggs. Stir all to combine.
- Add in 2 TBSP soy sauce and rice vinegar. Stir to coat rice mixture.
- Cook an additional 5 minutes
Yield: Serves: 4-6Prep Time: 00 hrs. 20 mins.
Cook time: 00 hrs. 20 mins.
Total time: 40 mins.