Pork fried rice

The beginning questions on Who wants to be a Millionaire? are absurdly lame. Normally I am still cooking (and normally we don’t watch this channel) so I would never be sitting to hear the lame-o questions.

But tonight, Chris and I were both pretty hungry as soon as I came home from work so I decided to make something quick-quick. And what’s quicker than stir-fry?!? I had a huge thing of rice left over from earlier in the week so I decided to make fried rice. Then I opened the meat that had been removed from the fridge this AM to defrost. Pork chops, bone-in. That did slow me down a little but I recovered and dinner went from oil heating in the pan to scooping it on the plate in less than 25 minutes.



1/2 onion, small dice
1/2 red pepper, small dice
1 medium carrot, sliced thin or diced
3 green onions, sliced with green tops
4 leaves kale, torn in to small pieces, tough stems removed
2 large pork chops, meat trimmed from bone and diced
2 eggs

Peanut Oil
sesame oil
soy sauce
fish sauce
Chinese five spice powder


1. Heat Peanut oil over medium-high heat in a wok or other large skillet (I used the Everyday Pan from Calphalon).

2. Season pork with salt, pepper and a few pinches of Chinese Five Spice powder then add to pan (watch for splatters!)

3. Cook pork completely then remove from pan using a slotted spoon. Keep warm

4. Add garlic to pan, stir and cook about 30 seconds.

5. Add regular onion, red pepper and carrots to pan. Depending on how much fat comes out of your pork, you may want to add a bit more oil first. Splash in some sesame oil, soy sauce and a few drops of fish sauce Allow to cook until onions start to soften.

6. Add rice, kale and green onion, stir to combine. Add a little more sesame oil and plenty of soy sauce. Coat the rice until its a light brown color. You could also add other Chinese type seasonings here.

7. Create a well in the middle of the food in the pan. Crack 2 eggs in to the pan and quickly stir to break the yolk then begin mixing the egg in to the rice so it coats everything as it cooks. Alternatively, you could let the eggs fry in the center (make a bigger well) then when cooked, mix the fried egg in to the rice, breaking it up as you go.


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