|Not Pictured: Onion, pork bites, olive oil, or 1 cup of minute rice.|
2.5 tsp of lite soy sauce
1 packet of pork fried rice seasoning
1 tablespoon of extra virgin olive oil
3 cups of cooked brown rice (We use one packet of uncle ben's and 1 cup of the brown minute rice)
1.5 cups of bite sized cooked pork (we used left overs and cooked up in the skillet with 1/2 tbsp of olive oil)
1 pkg. of steamer sugar snap peas
3/4 cup chopped carrots
1 yellow onion chopped
1 can of water chestnuts
Optional: 1 scrambled egg mixed into stir fry
Start with one large skillet and one small. In small skillet, heat up left over pork bites in 1/2 tbsp. of olive oil on medium heat. In large skillet on medium-high heat, sautee water chestnuts, chopped carrots and onion in 1/2 tbsp of olive oil. Cook for approx. 5-6 min. stiring throughout. In the meantime, use the microwave to steam peas and cook both packages of rice. Add cooked rice and fried rice seasoning to large skillet. Mix througholy. Add in 2.5 tsps of soy sauce and continue to stir for one minute. (If you're using egg, this step is next: push large skillet contents to the side and scramble 1 egg. Once scrambled, mix together). Add in peas and pork and cook on medium high heat for 2 minutes more - stirring frequently. Serve immeadieatly with additional soy sauce.
(To reheat a 1 cup serving, microwave for 1 min and 30 seconds on high = Yum).