Fried Rice with Pork and Anything Else I Could Find
Introduction
This is Mama Miche and today in My Magic Kitchen: Fried rice
From what I’m told, I have a very unique background or origin story. Yeah, I like origin story. Sounds more epic. I might be the villain or hero in someone else’s story, either way, we all originated somewhere and have superpowers that are ours alone. My origin story began in Vietnam. I didn’t live there for very long before my parents moved to Thailand. There, for a short time, they were restaurant owners. By the time I turned four, we moved back to NY, Queens, to be exact. Where Eddie Murphy Came to America and found his Queen.
That’s where I grew up. Now, if NYC is the melting pot, Flushing, Queens was the fire of it! I’m talking about ethnic diversity like I have yet to see anywhere else. I have lived in many places since then, and I don’t think I’m exaggerating at all. The most ethnically diverse place on the planet EVER was Flushing, Queens in the 70s.
My mom enjoyed cooking and entertaining guests, so clearly the apple didn’t fall far. We had a friend who owned Uncle King’s, a Chinese restaurant on Roosevelt Avenue and he would come to our apt. on days off and teach us how to cook authentic Chinese food. I don’t remember specifics other than that whatever we made was delicious. This fried rice is also delicious. I encourage you to make it your own with your veggie choices, if you add meat or keep it plant-based. It’s a great refrigerator cleaner outer.
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Tools
Knife
Cutting Board or Mat
Measuring Cups and Spoons
Mixing Bowl
Wok or Large Sauté Pan
Spatula
Ingredients
Makes 8 servings
2 Tbsp Avocado oil
1 Medium White or Yellow Onion
1 Red Bell Pepper
2 Cups Pork Tenderloin (cooked)
2 cups Diced Broccoli
1 Cup Yellow Corn
2 Eggs
3 Cups Cooked Rice
2 Scallions
2-3 cups Leftover rice
2-3 eggs scrambled
Bunch of Scallions
Salt (optional & to taste)
Pepper (optional & to taste)
Red pepper flakes (optional & to taste)
Stir Fry Sauce
1/4 Cup Tamari Sauce
2 Tbsp Oyster Sauce
1 Tsp Stevia
Directions
Prep Time: 10 minutes Cook Time: 10 Minutes.
Prep
Dice onions, bell peppers, and broccoli. Slice scallions, and separate white and green slices.
Cook rice according to package instructions (or use leftover rice from a previous meal)
Scramble eggs.
Cut cooked pork into bite-sized pieces
Cooking
Heat a wok or large saute pan over high heat. Add oil to hot pan and let oil get hot. Add onions, peppers, and broccoli to pan and cook 4-5 minutes until onions start turning translucent and vegetables begin to get soft. (If vegetables are already cooked, just warm before adding any cooked meat)
Add other soft vegetables to pan and mix thoroughly. Add meat and warm it up with the other ingredients. Add cooked rice and continue mixing ingredients.
Push ingredients to one side of the pan. Add scrambled egg to the empty side. Allow egg to cook before incorporating to the rest of the ingredients.
Add the sauces and mix again very thoroughly. Add scallions and any other garnish. Serve in bowls as main or side dish.
Notes:
You can add any vegetables you have in the fridge, either raw or cooked. The rice works better if it has been cooked the day before and refrigerated overnight. You can add any protein or plant-based protein you desire.
