BBQ Pork Fried Rice

1 c. jasmine rice

1 1/2 c. water

1 1/2 c. broccoli florets

2 carrots, chopped

1/4 c. green onion, sliced

1 teaspoon sesame oil

1 teaspoon canola oil

1 cup leftover pork, chopped

1 tablespoon hoisin or BBQ sauce

2 eggs, lightly beaten

1 c. frozen baby peas

Soy sauce to taste*

1. Cook rice according to package directions in a rice cooker or 2 qt. pot.  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).

2. Cook the pork with 1 T. hoisin sauce or BBQ sauce. (You can also use chicken, shrimp, or sausage – that’s the great thing about fried rice!)

3. 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.

4. Saute carrots in a wok or large skillet 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.

Enjoy

*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!).