4 Cups rice
1/4 Pound pork
32 Ounce chicken broth
1/4 Cup or less soy sauce
1/4 Cup sweet red pepper
1/2 Cup onion (sweet onion is best)
5 Green onion stalks
2 Small carrots (you can also use frozen vegetables
8 Ounce bag bean sprouts
Small piece ginger (to produce teaspoon-tablespoon of minced ginger)
3 Tablespoons canola oil
1 Tablespoon sesame seed oil
Prepare 4 cups of rice according to instructions on bag or box but substitute chicken broth for water.
Slice green onion into 1/8 long pieces. Separate solid white and light green sections from hollow shoots. Chop onion and red pepper. Slice carrots very thin. Peel and mince ginger.
Trim fat off pork and cut into cubes. Beat 2 eggs in bowl.
When rice is done, allow it to cool until it stops steaming. You can also use day-old rice if you like.
Preheat frying pan or wok over just under high heat. Add 1 tablespoon canola oil to pan. Stir in solid green onion, onion, red pepper and carrots and pork. About five minutes into browning process, stir in bean sprouts. After another five minutes, the vegetables and pork should be well browned. If not, continue stirring until browned then pour them into a bowl.
Add 2 tablespoons to canola oil. Stir rice into oil, making sure to break up any clumps. Move rice to the side. Pour in egg mixture and scramble until dry and finely crumbled. Stir rice and egg together.
Stir in browned vegetables and pork. Add ginger and give a quick 15 seconds on pan surface to release essence. Add green onion tubes. Add two tablespoons of soy sauce — ore more to taste. Stir all for five minutes.
Stir in 1 tablespoon of sesame seed oil and cook for one minute.
Congratulations!!! You just made pork fried rice!!!
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