I love things that involve rice, its just a cozy and delicious accompaniment to anything! Generally on Fridays, Mike and I get Chinese take out, but I recently saw a Rachel Ray recipe for Sizzling Beef and Scallions, and it looked so good, I wanted to give it a try!I figured it was pretty much just like fried rice, and I decided to switch out the beef for slightly healthier pork. I liked it, its a lot healthier than the rice from your favorite place, and its lighter feeling even to eat. Plus, the leftovers heat up a lot better than the kind you get from the store!
Pork Fried Rice (adapted from Rachel Ray)
8 ounces of pork tenderloin, sliced thin and into small cubes (you can also use steak or chicken or omit to go veggie)
1/4 cup plus 2 tablespoons vegetable oil
1 bell pepper, chopped into bite sized pieces
2/3 c. frozen peas, thawed
1/2 tsp. sugar
2 tablespoons soy sauce
10 scallions, green parts thinly sliced, white parts cut into one inch pieces
1 tbsp fresh ginger, grated
2 large eggs, lightly beaten
2 cups of cooked white rice
If you haven’t already, cook the rice according to the directions.
In a medium bowl, combine the chopped pork with 1 tablespoon of soy sauce. In a large skillet, heat 2 tablespoons of vegetable oil over medium high heat. Add the pork and cook, about two or three minutes, until cooked through. Transfer to a clean bowl.
Next in the skillet heat 1 tablespoon of vegetable oil. Add the scallion whites, bell pepper and ginger and cook, stirring, for 2 minutes. Stir in the peas. Push the vegetables to the side and add the two eggs. Stir the eggs until they begin to set, then stir in the veggies. Add the egg/vegetable mix to the bowl of cooked pork; stir in the 1 tbsp of sugar and the remaining soy sauce.
Heat the remaining two tablespoons of oil in the skillet. Add the rice, breaking it up and cook without stirring for two minutes. Add the beef/vegetable mixture and scallion greens. Toss to combine and cook one more minute. Serve and enjoy!