Pork Fried Rice

I found the basis of this recipe on allrecipes.com which I'm sure I've mentioned before.  I changed it a little bit but it was a great start!  You could easily adapt this recipe to add more vegetables, use brown rice or instant rice instead, substitute chicken or shrimp get creative!

Here's a little tip about sesame oil, it will go rancid quickly so store it in the fridge for long-term use.  This recipe also calls for fresh ginger.  I buy a piece of fresh ginger, peel it and then freeze it so that when I need it I can just cut or grate some off of it.

I like to cook the rice early and let it set a little while because it separates better and fries up well.  Or something like that.

Pork Fried Rice

2 c. cooked white rice
3/4 lb pork loin, diced
2/3 c. chopped carrot
2/3 c. frozen peas
1/2 onion, chopped
1 Tb fresh ginger, minced
2 garlic cloves, minced
2 Tb vegetable oil
2 eggs, beaten
3 Tb soy sauce (plus more for serving)
1-2 tsp sesame oil

In a saucepan cook rice as directed.  Once rice is cooked set aside until you're ready for it.  In a large skillet heat oil over medium or medium-high heat and cook the carrots for 2-3 minutes, add onion and pork and cook another 3 minutes stirring occasionally.  Add in peas, sesame oil, ginger, garlic and cook a minute.  Make a hole in the middle of the skillet and pour in the eggs stirring as they cook and combine with the vegetables.   Once the egg is cooked, stir in rice and sprinkle with soy sauce.  Combine well.  Serve with extra soy sauce.