Pork Fried Rice
 
 
Makes 6 servings
Ingredients
  • 2½ cups water
  • 1 teaspoon salt
  • 1¼ cups brown jasmine rice
  • 1 teaspoon vegetable oil
  • 2 large eggs, lightly beaten
  • 1 lap cheong, diced
  • 1 cup diced ham
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1 serrano pepper, seeded and finely diced
  • 6 green onions, thinly sliced
  • 2 carrots, peeled and thinly sliced
  • 1 red bell pepper, diced
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon toasted sesame oil
  • 1 cup frozen peas
Instructions
  1. In a medium sauce pan, bring water to a boil. Add salt and rice. Bring to a boil, cover and then reduce heat to low. Simmer until the liquid is absorbed and the rice is tender, about 35 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with a fork. If you have time, chill the rice for a few hours.
  2. In a 10-inch nonstick fry pan, heat vegetable oil over medium heat. Add eggs and swirl to coat the bottom of the pan. Cook, without stirring, until set, 1-2 minutes. Transfer the egg "pancake" to a cutting board. When cool enough to handle, cut the pancake in half and then into ½"-wide strips. Set aside.
  3. In a large fry pan, cook lap cheong over medium-high heat until fat renders, 3-5 minutes.
  4. Add ham, garlic, ginger and serrano pepper and cook, stirring occasionally, for 1 minute.
  5. Add green onions, carrots and bell pepper and cook, stirring occasionally, for 3 minutes.
  6. Add soy sauce, fish sauce and sesame oil and cook for 1 minute.
  7. Add peas and prepared rice and cook, stirring occasionally, for 2 minutes. Season with salt and pepper to taste.
  8. Fold in the sliced eggs and serve.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/pork-fried-rice/