b>rice. Cover with a lid and set aside.
Cut the pork
ven 425 degrees.
Slice pork thin and cut into 1
egrees C).
Sprinkle the pork with salt and pepper. Heat
n a medium bowl with pork. Cover and refrigerate for 2
et aside.
Fry cold rice in batches using vegetable oil
Start the rice cooking if you don't
ps for brown rice; 2 cups for white rice) in a medium
Beat eggs lightly.
Heat the oil in a wok over high heat.
Add the green onions and eggs, and stir for 10 to 20 seconds.
Add rice and the diced pork; stir briskly for 2 minutes.
Season with salt and soy sauce; mix well and serve.
b>rice wine, soy sauce, and cornstarch together in a bowl. Add pork
aporated enough to cause the rice to burn on the
ticky.
To make the fried rice, heat 1 tbsp vegetable oil
Lightly coat with oil. Add pork and stir-fry for 2
Cook your rice (I use a rice cooker). You want it a
hrough
Add already cooked rice
Stir quickly until sauces
ngredients mix well and add pork, marinade several hours or as
il, followed by pork. Cook and stir until pork is browned and
Heat sesame oil in saute pan or wok until it starts to smoke a little then add your meat mixture and white onions.
Saute until you can see the juices coming out.
Add your cold rice and mix for 2-3 minutes. Add fried rice sauce and mix well.
Finish with scrambled eggs, green onions, peas and kimchee.
Saute for about 2 minutes.
Garnish with chopped green onion and kimchee over fried rice.
nd serve immediately.
Vegetable Fried Rice:
Heat oils in a
Crumble meat in heavy skillet with oil and onion.
Stir-fry until meat is nicely browned.
Pour off oil.
Add fried rice, mixing thoroughly with beef.
Add water and soy sauce.
Stir and cover.
Cook over low heat for 5 minutes.
ighest temperature.
Add the rice to the boiling water. Swirl