pork fried rice – 20131112 Westwood
pork: 200-300 grams
slice thin
marinade in salt and soy sauce
stir fry in nonstick pan with a bit of oil on high heat for 4 ~minutes (meat initially smells like mommy’s soy sauce eggs, but tastes pretty good later)
remove and save for later
microwave rice (~1.5 cups, cooked) from the fridge — prepared the day before
beat two eggs with a dash of salt
finely slice 1 scallion
fry in same nonstick pan with some peanut oil on medium high
turn over omlette style
chop up in pan when done
turn heat on high:
add in warmed rice
stir a bit
add in:
lots of soy sauce
lots of garlic powder
a dash of ginger powder
some white pepper – adds that ramen taste and smell
black pepper
oyster sauce – to thicken?
I didn’t add any, but you can add some salt to taste
add in cooked pork
stir fry and adjust seasoning to taste
serve hot with green onion/scallions served on top
This was pretty good for last minute meal
the key thing was the small batch — can’t crowd stir fry — it gets mushy
also, the rice was pretty dry intially — not using the traditional “wong-wet-wice” made the rice grains separate.