Normally on Wednesday’s its a long night. I have evening rehearsals and get home around 8-9 pm. It’s honestly, a take out day unless I think ahead and have leftovers. This was not that week for that. Nothing take out sounded good and if I wanted an Uber eats/door dash it would take an hour or more. So, I looked at my fridge and got to work. Here’s my Pork Fried Rice.
1 lb of ground pork (ground mince)
2 cups of leftover rice
2 tsps of sesame oil
3 tablespoons of oil (a high smoke point oil: avocado, peanut, vegetable, canola)
5 garlic cloves, roughly chopped
1 tablespoon of minced ginger (about 2 inches); if not cut into strips works too
1 tablespoons of sea same seeds.
5 scallions; sliced. White and green separated (whites as your “onion”; green for presentation”
Whatever veggies you want
1 tablespoon of gochujan (optional)
1/4 cup of soy sauce
1 tablespoon of dark soy sauce (optional)
1 tsp of chili powder or red pepper flakes (optional)
1. prepare all of your ingredients. All of your liquid ingredients should be mixed all together in a bowl. This will move fast, so its better to have it all set up than to be chopping, slicing, or measuring on the spot. Preheat a wok or a Large pan with high sides on high.
2. Heat the vegetable oil in wok or frying pan over high heat. Add the garlic, ginger and the white part of the spring onion. Stir-fry for 10 seconds. Then add the sesame seeds and stir-fry for another 30 seconds.
3.Spread the mixture out to make room in the center for the pork. Add the pork into the space and spread it out. Allow to cook for about a minute then use your spatula to break up the pork. Stir-fry until almost cooked.
4. Add your veggies (if you have any) and stir-fry for another 30 seconds. Add the rice and reheat (for about 3 mins).
5. Add your liquid mixture. Stir-fry until well combined and the sauce has thickened slightly. Remove from the heat and serve topped with the green part of the spring onion and extra sesame seeds.
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