Pork Steak: Pork Fried Rice
Source: Appleton Neighbors Magazine
A complete meal and so flavorful. The meat melts in your mouth.
Ingredients
- 2-3 c. long grain brown rice
- 4 Tbls. butter, divided
- 2 lbs. pork steak, cut into small cubes, and trimmed
- 2 eggs
- 1 white onion
- 2 garlic cloves, minced
- 1-1/2 c. (12 oz. bag) frozen peas & carrots
- ½ c. green onions, divided (1/4 c. + ¼ c.)
- 3 Tbls. low sodium soy sauce (Kikkoman)
- 2 t. sesame oil
- 1 Tbls. sesame seeds
- salt and pepper, to taste
Sriracha Mayo
- 1 c. low fat mayonnaise (Hellman's with olive oil)
- Sriracha, to taste
Instructions
Cook rice according to package directions and chill overnight or for several hours. Day-old rice works great for this recipe!
Place a large skillet over med-high heat and melt 1 tablespoon of butter. Add the pork and cook, stirring only a few times, so a nice brown color is achieved. Cook until mostly cooked through (3-5 minutes) and then remove to a plate or large bowl lined with paper towel.
Add 1 tablespoon of butter to pan, reduce heat to medium and scramble the eggs. Set aside.
Add 1 tablespoon of butter to the pan and sauté the onion, garlic, peas & carrots and ¼ c. green onions over medium heat until onions are translucent (about 5 minutes). Remove the paper towel from the meat plate or bowl and add the sautéed vegetables to the meat.
Wipe out the pan and last tablespoon of butter. Turn the heat to medium and let the butter melt. Once hot, add the cold rice in a single layer. Let it cook for a few minutes before disturbing so it can get golden brown. Stir to heat through and add in the pork, vegetables, egg, soy sauce, sesame oil and sesame seeds. Season with salt and pepper to taste.
Serve hot, drizzled with sriracha mayo and remaining ¼ cup green onions.
SRIRACHA MAYO: add desired amount of sriracha to 1 cup of mayonnaise to get degree of hotness.
NOTE: Serves 6