BBQ Pork Fried Rice<\/span><\/h2>\n1 c. jasmine rice<\/p>\n
1 1\/2 c. water<\/p>\n
1 1\/2 c. broccoli florets<\/p>\n
2 carrots, chopped<\/p>\n
1\/4 c. green onion, sliced<\/p>\n
1 teaspoon sesame oil<\/p>\n
1 teaspoon canola oil<\/p>\n
1 cup leftover pork, chopped<\/p>\n
1 tablespoon hoisin or BBQ sauce<\/p>\n
2 eggs, lightly beaten<\/p>\n
1 c. frozen baby peas<\/p>\n
Soy sauce to taste*<\/span><\/strong><\/p>\n1. Cook rice according to package directions in a rice cooker or 2 qt. pot.\u00a0 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).<\/p>\n
2. Cook the pork with 1 T. hoisin sauce or BBQ sauce. (You can also use chicken, shrimp, or sausage – that\u2019s the great thing about fried rice!)<\/p>\n
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.<\/p>\n
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. \u00a0 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.\u00a0 Add peas to one side of the pan to cook off any moisture and then mix everything together.
\nServe immediately.<\/p>\n
Enjoy \ud83d\ude42<\/p>\n
*<\/span><\/strong>Cooks notes: \u00a0I don’t add soy sauce during the cooking – it can make the rice mushy. \u00a0Plus, kids can be very discerning – they may not want their rice looking brown, you know what I mean. \u00a0Also, 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!).<\/p>\n
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