Pork Fried Rice
Serves about 4
- 6 – Thin cut loin chops ( you can also buy thick boneless loin chops and while they are slightly frozen you can usually cut them into halves or thirds to get the thin cut you need. This can also be a cheaper way since think cut chops tend to cost a bit more. )
- 2 packets of NOH Chinese Barbecue Char SU (sometimes this can only be found at an asian market)
- 8 cups cooked Cal rose rice ( I use enriched white rice when on a tight budget)
- 1 bunch of Green onions finely diced
- 8 eggs
- soy sauce
- ginger powder
- garlic powder
Directions For cooking the Pork:
- Take the Char SU packet and coat each side of the chops. Let set for at least 4 hrs.
- Broil till cooked, let cool.
- Cut into diced bits.
Prepping the Rice:
- Add soy sauce until rice is lightly coated
- A pinch of Ginger
- Garlic to taste.
Add butter to a skillet and saute the onions, dump into rice and mix. Scramble up the eggs with a splash of milk and in small portions cook the eggs in the same pan that you just cooked the onions in. DO NOT scramble the eggs in the pan, leave them in tact as if making a pancake. Set eggs aside to cool. Add diced pork to the rice and stir. Taste to see if more soy sauce or seasonings need to be add according to your liking. Chop eggs into 1 inch pieces, the eggs will break apart more as you stir them in to the rice mix. Add the eggs to the rice, stir them in and then serve.