Title: Pork Fried Rice
Categories: Vegetable
Yield: 6 Servings
| 1 | | Egg |
| 1 | tb | Water |
| | | Salt |
| | | Oil |
| 1/2 | lb | Lean pork, cut in thin strip |
| 1/2 | ts | Sugar |
| 1/2 | c | Sliced green onions with top |
| 1/2 | c | Sliced celery |
| 3 | c | Cold cooked rice |
| 1 | c | Bean sprouts |
| 3 | tb | Soy sauce |
| 2 | | Eggs, beaten |
| | | Chopped cooked pork |
Green Onion Brushes (see Note) Combine egg, water and 1/8 teaspoon salt and
beat. Heat wok or large skillet over medium high heat. Add 2 teaspoons oil
and pour in egg mixture. Tilt pan to coat surface. Cook until pancake is
set and bottom is slightly golden. Turn and cool, then roll up tightly and
slice crosswise into slivers. Set aside. Heat 3 tablespoons oil in wok or
large skillet. Add pork, season with sugar and 1/2 teaspoon salt. Stir-fry
over high heat until browned and cooked. Add green onions and celery and
cook until crisp-tender. Add rice and bean sprouts and cook until rice is
heated through, stirring to mix with meat and vegetables. Add soy sauce and
stir to mix. Make well in center of rice, pour in beaten eggs, allow to set
then scramble with chopsticks and stir into rice. Or heat 1 tablespoon oil
in separate pan, pour in eggs and allow to set, pushing set portion aside
to allow uncooked egg to run underneath. Cut into strips and stir into
rice. Turn rice out onto platter and top with chopped cooked pork and
slivered egg. Make border of Green Onion Brushes around rice. Note: To make
Green Onion Brushes, select large green onions. Cut off root ends, leaving
as much white part as possible. Cut onions in 3-inch lengths. Place on
board and using sharp knife, make slashes lengthwise from each end, cutting
1/2 inch toward center. Place in bowl of cold water and onions will open up
and curl back. Chill in water 1 hour or overnight. Drain well before using.