egrees C).
Sprinkle the pork with salt and pepper. Heat
ven 425 degrees.
Slice pork thin and cut into 1
ps for brown rice; 2 cups for white rice) in a medium
ticky.
To make the fried rice, heat 1 tbsp vegetable oil
aporated enough to cause the rice to burn on the
Lightly coat with oil. Add pork and stir-fry for 2
Start the rice cooking if you don't
hrough
Add already cooked rice
Stir quickly until sauces
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.
ngredients mix well and add pork, marinade several hours or as
il, followed by pork. Cook and stir until pork is browned and
b>rice. Cover with a lid and set aside.
Cut the pork
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
ighest temperature.
Add the rice to the boiling water. Swirl
Fried Rice:
Cook peas, corn, and carrots in microwave for 2-4 minutes (until crisp and tender). Cool and add to rice.
Place 1 - 2 T oil in wok or non-stick pan.
Saute rice, vegetables and onion briefly.
Top with 1T butter and cook until hot.
Add soy sauce and saute until incorporated.
Serve immediately; top with shrimp sauce.
Shrimp Sauce:
Add ingredients, in order given, to food processor or blender.
Process until smooth.
Store in refrigerator for up to 2 weeks.
Cook your rice (I use a rice cooker). You want it a
Cook meat.
Add meat and fried rice to tortillas.
Pour soy sauce over mixture til liking.
Note: Cook the rice first, so that it has
side.
To make the fried rice ring, heat 1 tablespoon oil