Sunday, May 15, 2005

Snow Pea-and-Pork Fried Rice

Snow Pea-and-Pork Fried Rice (Adapted from CL)

8 ounces boneless, center-cut loin pork chops, sliced into 2" x 1/4" thick strips
1 tablespoon soy sauce
1 tablespoon dry sherry
2 large eggs
1 tablespoon plus 1 teaspoon toasted sesame oil, divided
2 cups vertically sliced onion
2 cups snow peas, halved if very large
2 cups chopped broccoli florets
1 tablespoon minced fresh ginger
2 garlic cloves, minced
4 cups cooked and chilled brown rice
1/4 teaspoon salt
1/3 cup chopped green onions

In a shallow dish, add pork, soy sauce and sherry - cover and place into the refrigerator for 30 minutes. Remove the pork from the marinade and discard liquid.

In a medium bowl, whisk together eggs. In a large skillet, heat 1 teaspoon oil over medium-high. Add eggs and cook, stirring, until the eggs are done, but still moist, about 1 to 2 minutes. Transfer eggs to a plate and set aside.

Pour 1 teaspoon oil to the same skillet - add pork and cook, stirring, until done, about 2 minutes. Transfer pork to a plate and cover to keep warm. Pour 1 teaspoon oil into the skillet - add sliced onion, snow peas and broccoli - stir-fry until crisp tender, about 2 minutes. Stir in ginger and garlic - cook until fragrant, about 1 minute. Transfer mixture to the plate with the pork and cover to keep warm.

Add remaining 1 teaspoon oil into the skillet - add rice and cook 1 minute without stirring. Stir in cooked eggs, pork, onion mixture and salt - stir-fry until thoroughly heated through, about 1 to 2 minutes. Remove from the heat and sprinkle with green onions to serve.

Makes about 4 servings.

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