Robert – this was a keeper.
It was a big hit and made enough for several meals.
I used the 2 cups of pork and added 1 cup of ham also.
Scallions were small so I used the whole bunch. Did not use ginger.
Couldn’t find peas and carrots so I use a high quality mixed veggies bag that had peas and carrots, but also corn and string beans and more.
I scrambled the eggs using my fork method rather than the thin omelet, they work in better and looked more like what you get in a Chinese restaurant.
DAD
Heat a large skillet, over medium high heat, with 1 tablespoon of the vegetable oil. Add eggs and make a thin omelet. Remove omelet from pan, cut into thin strips, then set aside. Add remaining tablespoon of vegetable oil to skillet and when oil is hot add scallions, garlic, ginger, pork, peas and carrots; stir-fry for 2 to 3 minutes. Add rice and stir well to coat all the grains of rice. (Add a bit more oil, if needed.) Stir in soy sauce, sesame oil (1 teaspoon at a time) and reserved egg, mixing well. When heated through, serve at once. Makes 6 servings.
Kitchen Ade note: For good results, pork fried rice must be made with leftover rice. Using fresh cooked rice will result in a “mushy” finished dish. If you wish to mold pork fried rice, simply spoon cooked food into a lightly oiled mold, pack down, and invert onto a serving plate or platter.
