Pork Fried Rice: The Gourmet Version

Fried Rice

A healthy fried food when done at home.

Deborah has done it again! After a week of decadent dining in NYC together, and packing on a few late-winter pounds, we decided that the weekend’s meals should be lean, heading toward vegetarian, but no less exotic and decadent. Out of the three ideas she proposed, one really spoke to me…pork fried rice- but one that didn’t taste like fast food. What she turned out was riveting, and the only thing it had in common with the Chinese take-out version was the name. It was colorful, dimensional, delicious, and downright healthy. She used brown rice instead of white, used leftover free-range Berkshire pork instead of hormone and preservative-laced commercial meat, and even substituted the soy sauce with its low-sodium, natural, milder, non-GMO alternative: Bragg liquid aminos. You MUST try this at home….just reading through the recipe will make you healthier.

Pork Fried Rice
15 minutes
1 Tbsp olive oil
½ onion, diced
½ red pepper, diced
1 jalapeño, diced
3 cloves garlic, chopped
2 Tbsp ginger, chopped
2 eggs, seasoned with a tad of salt, and whipped – as if to be scrambled
2 carrots, diced
2 small stalks celery, sliced on bias
3 scallions, sliced
5 oz baby spinach
3 oz canned water chestnuts, well-rinsed
3 oz roast pork, diced
2 cups cooked brown rice
2 shakes Bragg liquid aminos

Heat olive oil in a large pan over medium heat for 2 minutes. Put heat to high and add onions. Let brown slightly and add peppers, garlic and ginger. Sautee until you can smell the aroma of the garlic. Meanwhile, put carrots and celery into a microwave-safe bowl, cover with a paper towel, and cook for 90 seconds. Move vegetables to the side of the pan, add eggs to the cleared space and scramble until just soft. Add vegetables back, and add carrots, celery, scallions, and spinach. Incorporate well. Add chestnuts, pork, rice and braggs. Enjoy hot. Makes 2 generous portions

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