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Pulled Pork Fried Rice
- TOTAL PREP TIME35 minutes
- SERVINGS6
- DEGREE OF DIFFICULTYEasy
Ingredients
- 1/2 pound cooked pulled pork
- 1 cup long-grain rice
- 1 3/4 cup water plus 2 tablespoons
- 4 1/2 teaspoons safflower oil OR sunflower, or other high-heat cooking oil
- 2 cups frozen mixed vegetables thawed
- 1 tablespoon chicken broth
- 2 teaspoons soy sauce or more to taste
- 2 large eggs lightly beaten
Preparation
In a medium pot over medium-high heat, combine the rice and water and bring to a boil. Reduce to a simmer, cover, and cook until the water has evaporated and the rice is al dente, about 15 minutes. Fluff with a fork and set aside, uncovered.
In a wok or large skillet over high heat, warm the oil. Add the pork and cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer about half of the pork to a plate or bowl and cover loosely to keep warm.
Add the rice and vegetables to the skillet and stir-fry until heated through, 1 to 2 minutes. Stir in the broth and soy sauce. Make a well in the center of the mixture and add the eggs, gently stirring the eggs occasionally until softly set, 1 to 2 minutes. Stir to mix the eggs into the rice. Add more soy sauce to taste, top with the reserved pork, and serve.
Note: Cooking the rice al dente will help keep it from becoming gummy in the stir-fry.
Makes 6 servings
Meet the Springer Family
Sycamore, KansasMy family and I live in the southeast part of the state. We started raising hogs in the late 1940's with my grandparents, Lee and Dorothy. The second generation of our farm include my parents, Chuck and Debbie and my Aunt and Uncle, Dale and Judy. In 2008, our four families joined together in a partnership to make Springer Family foods.
