n marinade, cover and chill for at least 30 mins, or
ven 425 degrees.
Slice pork thin and cut into 1
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.
arm while you cook the fried rice and bean sprouts.
Hibachi
2 cups for brown rice; 2 cups for white rice) in a
Set slaw aside.
For the pork belly: Preheat the oven
aporated enough to cause the rice to burn on the bottom
oat with oil. Add pork and stir-fry for 2 mins, or
egrees C).
Sprinkle the pork with salt and pepper. Heat
Start the rice cooking if you don't
Use recipe for Minute Rice (number of servings you prefer). Dice pork chops and fry in small amount of oil (number of pork chops depend on servings of rice).
Add green onions to pork chops and mushrooms; simmer for a few minutes.
Mix rice with pork chop mixture and simmer on low heat, about 3 to 5 minutes; stir occasionally to prevent sticking.
(This can also be prepared in a wok.)
Serve over chow-mein noodles; sprinkle with soy sauce.
Mix pork belly with cooking wine, oyster
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.
gredients mix well and add pork, marinade several hours or as
il, followed by pork. Cook and stir until pork is browned and
kin side up and bake for 20-25 minutes or until
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.
turning to coat. Set aside for 15 mins.
Heat oil
ighest temperature.
Add the rice to the boiling water. Swirl
b>rice. Cover with a lid and set aside.
Cut the pork