How I got my kids to love vegetables
Wednesday, October 28th, 2009
BBQ PORK FRIED RICE
1 c. jasmine rice
1 1/2 c. water
Prepare in rice cooker or 2 qt. pot as directed. Remove rice from pot, place in a glass bowl and refrigerate uncovered for several hours if you can – the drier the rice the better. (Leftover rice from a recent Chinese dinner is perfect).
While rice is cooking, chop vegetables and prepare meat.
I use twice-cooked pork (chop leftover pork chops, pork tenderloin, or pork ribs and cook with 1 T. hoisin sauce or BBQ sauce). You can also use chicken, shrimp, or sausage – that’s the great thing about fried rice!
1 1/2 c. broccoli florets
2 carrots, chopped
1/4 c. green onion, sliced
2 eggs, lightly beaten
1 c. frozen peas
Use microwave-safe container and cook broccoli in 1 T. water for 2-1/2 min. Drain. Set aside. Cook the peas in same container for 2-1/2 min. Drain.
Saute carrots in a wok or frying pan with 1t. sesame oil mixed with 1 t. canola oil. Transfer carrots to a small bowl.
Using same pan, add more oil, turn heat to high, add rice, stirring often, cook for 5 min. Add broccoli, carrots, pork, green onion, continue to stir and cook for 2 more minutes. Push rice mixture to one side, add egg, cook for a minute or so and mix into rice. Add peas to one side of the pan to cook off any moisture and then mix everything together.
Serve immediately.
Cooks notes: I don’t add soy sauce during the cooking – it can make the rice mushy. Plus, kids can be very discerning – they may not want their rice looking brown, you know what I mean. Also, please use lower-sodium soy sauce or, my preference is Bragg’s Liquid Aminos (I’ve used this for years – again, the trick is to develop tastes and bottle recognition during the tender years!).
