My husband loves fried rice, he orders it whenever we are out somewhere. My kids enjoy it as well so that makes it even more popular with me. It took me several months to perfect the recipe and still I do it a lot by taste. The recipe isn’t exact but once you make it a couple of times you can create it to suite your family’s tastes.

Here’s the recipe:

2 cups uncooked white rice
2 1/2 cups water
2 tbsp canola oil
1/2 – 1 pound lean pork loin
1 bag frozen peas and carrots
1 bunch of green onions
corn starch
ginger powder
salt and pepper
soy sauce
butter

Cook your rice ahead using your favorite method. I really like my rice cooker because it creates perfect rice every time.

While this is cooking dice up your pork into bite size pieces. Marinate in soy sauce.

Remove rice from cooking pan and place in a plastic bowl. Pour bag of peas and carrots onto rice and stir in. This will defrost the peas and carrots and cool down the rice. Place rice in the freezer and stir every 5 minutes or so until rice is cool. You will notice that your rice will get sticky as it cools this is perfect! Do not use hot rice, it gets mushy when frying.

Dice up the green onions using the green and the white part, set aside.

Put a couple of tablespoons of corn starch on your pork. Less if you are using less pork. You are looking for a consitency of white glue on your pork NOT paste.

Heat oil in a wok on high. Put pork in and stir fry until done. Remove pork from wok. There should be about 1 tbsp oil left in the wok at this time, if there isn’t add a little more. My husband is allergic to eggs so I don’t add eggs to my fried rice. If you like egg in your rice now would be the time to scramble a couple in the oil left in the wok.

Take rice from freezer and place in the wok. Stir fry the rice for a minute, then add the green onions, 2 rounds of soy sauce (I tip the bottle over and go around the pan two times), several dashes of ground ginger (probably 1/8-1/4 tsp), and fresh cracked pepper and salt. Continue to stir fry for a couple of minutes. Add pats of butter to the top and allow them to melt into the rice.

Add pork back into the rice and taste for seasoning. Mine generally needs more cracked pepper and soy sauce at this point, but again this will depend on your taste.

Stir fry a couple more minutes and serve.