Lynn's
Fried Pork Rice
2 large eggs
2 teaspoons plus 1 tablespoon vegetable oil
6 ounces Chinese Barbecued Pork, store bought or homemade
3 cups cooked brown rice, cooled
1 cup frozen peas, thawed
1/3 cup finely minced scallions
1 tablespoon thin soy sauce
1 teaspoon XO Sauce (optional)
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Lightly beat eggs. Heat a fourteen-inch flat
–bottomed wok or skillet over medium-high heat until hot but not smoking. Add
2 teaspoons oil and beaten eggs, and cook 1 to 2 minutes, tilting the pan so
that the egg covers the surface as thinly as possible to make a pancake. When
the bottom is just beginning to brown and the pancake is just set, transfer to a
cutting board. Allow pancake to cool slightly, then cut into 1/4-inch wide,
2-inch-long strips. Cut barbecued pork into ¼-inch dice to make about 1-1/4
cups.
Add remaining 1 tablespoon oil and rice to wok, and
stir-fry 2 to 3 minutes, breaking up the rice to separate the grains, until it
is lightly coated with oil. Add the diced pork, peas, scallions, and egg strips,
and continue stir-frying 3 to 4 minutes, or until rice is beginning to brown
slightly. Add soy sauce, XO Sauce, salt, and pepper, and stir-fry 1 more minute,
or until well combined. Serve immediately.
Philosophy is harmonized knowledge making a harmonious life; it
is the self-discipline which lifts us to serenity and freedom. Knowledge is
power, but only wisdom is liberty.
- Will Durant