Pork Fried Rice

By Vic

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Prep Time

15 min

Cook Time

20 min

Servings

2 servings

Difficulty

Easy

10 oz pork tenderloin, cut into small thin pieces 2 cups cooked and thoroughly chilled brown rice 2 large eggs, beaten 1 tablespoon neutral cooking oil, divided 1 small zucchini, diced 1/2 cup frozen peas 2 tablespoons reduced-sodium soy sauce 1 teaspoon toasted sesame oil 1/4 teaspoon ground ginger

1. Use rice cooled promptly after cooking and refrigerated within 2 hours; keep refrigerated until ready to use. Break up cold rice clumps. 2. Heat 1 teaspoon neutral oil in a large skillet over medium heat. Scramble eggs until set, then transfer to a clean bowl. 3. Add another teaspoon oil and the pork. Stir-fry over medium-high heat for 3 to 5 minutes, until the pork reaches 145°F. Transfer to a clean plate and rest at least 3 minutes. 4. Add remaining teaspoon oil and zucchini. Cook 4 to 5 minutes until tender. Add peas and cook 2 minutes. 5. Add rice, soy sauce, sesame oil, and ginger. Stir-fry 3 to 5 minutes until thoroughly hot. Return pork and eggs and toss until the mixture reaches 165°F. Divide into two servings.