I love fried rice, the problem is I’ve never liked my own homemade attempts as much as what I get from my favorite Chinese-American take-out joint.
That is, until I found THIS recipe.
Now, in all fairness, Amy is one of my favorite people, and her cookbook, Short and Simple Family Recipes is one of my favorite cookbooks, so I may be a little biased…but I also know awesome fried rice when I taste it.
I followed this recipe almost exactly, except…I wanted to pan-grill the chops whole and let them rest before cutting…it’s just the bbq guy in me, so…there you go. Sorry Amy!
I’ve made many a delicious dinner from Amy’s cookbook and am anxiously awaiting the new one…hint, hint…Amy? (Amy is also a SimplySmartDinnerPlans subscriber, so I’m hoping she sees this post, lol)…so I’d strongly suggest picking up a copy of Short and Simple Family Recipes…here’s the link to it on Amazon:
If fact, if you’re local, you can grab a copy at the Roloff Farms Pumpkin Patch any weekend between now and Halloween, and you might even be able to get it autographed by Amy!
The place is a hoot for the kids too, my daughter loves it!
Lots more great recipes on Amy’s website, as well…the Shrimp & Quinoa Salad is awesome.
Okay, so here it is…
3 cups of rice (brown is what I like best or any white rice)
3 green onions, chopped
1 carrot, finely diced
2 eggs, beaten
Salt and pepper
1⁄2 teaspoon minced garlic
4 teaspoon low sodium soy sauce,or adjust to your taste
1 tablespoon sesame seed oil
1 teaspoon freshly grated ginger
1 teaspoon sesame seeds toasted
1⁄2 cup frozen peas
2 pork loin chops, boneless, tenderize and cut into thin strips (You can substitute with shrimp as well)
Cilantro, rough chopped for garnish.
Heat oil in a large sauté pan. Salt and pepper pork loin strips (or cook whole, as I did) and sauté for approximately 5 to 10 minutes, until no longer pink. Add garlic and ginger to the pan (if using a grill pan, like I did, switch everything over to a regular flat pan, at this point), heat for another minute. Remove from stove and set aside.
Once cooled, remove pork loins and chop into bite sized pieces; set aside. Meanwhile cook rice according to package directions, cool and set aside.
Now, dice carrots and green onions. Heat a large sauté pan or wok to medium high. Drizzle with a little olive oil, add carrots, green onions, and peas and sauté for about 3 to 4 minutes.
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Add the diced pork to the vegetables, and sauté for 2 minutes. Heat a small sauté pan to medium. Spray pan with non-stick cooking spray and cook eggs until it is almost an omelet. Remove egg from pan and dice into bite sized pieces.
Combine cooked rice, sesame oil, egg, and soy sauce in the large skillet. Cook all together until heated thoroughly, about 5 to 10 minutes.
Top with toasted sesame seeds and cilantro. Enjoy!
It’s the BEST fried rice…but don’t take my word for it, watch how Amy does it herself!