This is the best new recipe that I have made in a long time. I hid the leftovers in the back of the fridge so that I wouldn’t have to share.
I had made ribs a couple days before and had made way too much. I know you are thinking how can you possibly make too many ribs? Is there such a thing as too many ribs?
Well, I misread the package and did not realize I was buying the boneless kind of pork ribs. I thought they had the bone in. So 12 pounds of them seemed perfectly reasonable. After I opened the packages and realized my error it was too late to freeze the extra. And 12 pounds of meat is definitely not reasonable, even for my gang.
I cooked all of them in the broiler and set out to find a recipe that would utilize the leftovers.
I have been craving some good Chinese food. Unfortunately there are none near me that can say they are gluten free, so I have been without Chinese food for a long time.
I tripled this recipe and it was plenty for my entire family plus some leftovers.
How To Make Pork Fried Rice Chinese Style
This mouth-watering Pork Fried Rice Chinese Style is an Asian staple for breakfast. The savory flavor consists of juicy onion, tender pork, carrot, peas, and bean sprouts. Adding in the scrambled egg is a must for a salty element that enhances the dish. You can easily serve this with any side dish!
Slice the pork into bite-sized pieces.
In a large pan or wok, heat the sesame oil.
Saute the onion until it turns clear.
Add the chopped carrots and frozen peas. Stir for a minute or so.
Add the cut-up pork. Stir for another 2 to 3 minutes until everything is warm.
Whisk the eggs in a bowl. Add a teaspoon of soy sauce and sesame oil.
Stir the scrambled eggs into the pan.
Toss in the bean sprouts and green onions.
- Add cooked rice.
Stir it all together until well-combined.
Serve this delicious Pork-Fried Rice Chinese Style!
- Sugar: 7g
- Calcium: 92mg
- Calories: 879kcal
- Carbohydrates: 74g
- Cholesterol: 163mg
- Fat: 48g
- Fiber: 5g
- Iron: 3mg
- Potassium: 856mg
- Protein: 38g
- Saturated Fat: 14g
- Sodium: 243mg
- Vitamin A: 3988IU
- Vitamin C: 27mg
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