Pork Fried Rice
Two leftovers are getting a little TLC with this simple Pork Fried Rice. Day old rice and Perry’s Famous Pork Chop are transformed into a takeout favorite with toasted sesame oil, chile flakes and fresh scallions creating depths of nutty, spicy and savory flavors in every bite.
MADE WITH OUR FAMOUS PORK CHOP | Recipe developed by Celebrity Chef Rick Moonen, Perry’s Master Development Chef
INGREDIENTS:
- 8 oz. Perry’s Famous Pork Chop leftovers, small dice
- 2 cups day old rice, leftover rice
- 1 small onion, small dice
- 3 tbsp. vegetable oil
- 2 large eggs, whisked for scrambling
- 1 tsp. garlic salt
- ½ tsp. chile flakes
- ¼ tsp. black pepper
- ½ cup frozen peas and carrots
- 2 tbsp. tamari sauce
- 2 tsp toasted sesame oil
- 3 stalks scallions
INSTRUCTIONS
• Use a wok shaped pan if you have one. Heat on high and add 1 tbsp. oil to the pan. Whisk the eggs in the oil until fluffy. Remove from the pan and save.
• Add more oil and fry the onion with the pork over high heat. Season with the garlic salt, chile flakes and black pepper.
• Cook until the onion is tender.
• Add more oil to the pan then add the rice and mix well. Allow the rice to brown on the bottom, without stirring, until crispy rice happens.
• Add the peas and carrots, tamari and the reserved scrambled eggs.
• Toss in the sesame oil and the scallions and serve.
