Mmmmm….Sunday night suppers.
You can enjoy them at the table, or casually on the couch or in your lap watching 6o Minutes.
One of our favorite Sunday night indulgences is fried rice.
We love all the veggies with the wholesomeness of brown rice, Asian flavors and the salty taste of pork.
There are so many variations out there but one of our favorites is from
A Sweet Pea Chef and have adapted the recipe to our own tastes.
Isn’t that the fun of recipes?
Start with two boneless pork loin chops and season generously with Kosher salt and pepper. I do cut off the outside fat edges…you don’t need them.
In a large saute pan, brown the pork chops in a 1/2 tbs. of dark sesame oil and 1/2 tbs. of grape seed oil.
After cooking thoroughly (about 5 – 6 minutes per side depending on the thickness of the chops), remove from pan and let cool. Once cool, dice pork into little cubes.
Add another 1/2 tbs. of sesame oil and grape seed oil to the pork crumbles in the pan and add mushrooms, onions, and carrots. Stir fry for about 3 minutes.
Return to the pan the cubed pork, peas, rice, Hoisin sauce and stir to combine and heat through.
Push everything to one half of the pan.
Add three beaten eggs to the empty side of the pan and scramble until soft and incorporate the rest of the ingredients with the eggs.
If desired, garnish with chopped green onion.
Happy Sunday night! (Couch or table?)
Fried Rice with Pork
A Kitchen Muse:
adapted recipe from A Sweet Pea Chef
1 tbsp. sesame oil, divided 1 tbsp. grape seed oill, divided 2 boneless pork chops, trimmed of fat 6-7 cremini mushrooms, sliced thin ½ cup sweet onion or shallot, finely minced 2 green onions, sliced thinly 2 cloves garlic, minced 1 tsp. grated ginger 3 cups cooked brown rice 3 tbsp. soy sauce 1 tbsp. hoisin sauce ½ cup frozen peas, thawed ½ cup diced carrots 3 eggs, beaten kosher salt, to taste ground black pepper, to taste
Heat ½ tbsp. sesame oil and ½ tbsp. grape seed oil in a large skillet over medium-high heat. Generously season pork chops with kosher salt and ground black pepper. Brown each side. When cooked through, remove from heat and allow to cool, reserving the drippings in the pan. When cool enough to handle, chop the pork into bite-size pieces and set aside. In the same pan, add the remaining ½ tbsp. sesame oil and ½ tbsp. grape seed oil and heat to medium-high. Add the mushrooms and carrots. Cook, stirring occasionally, for 2 minutes. Add the minced sweet onion, green onions, garlic and ginger and cook for 5 minutes more. Add the chopped pork, rice, soy sauce, hoisin sauce and thawed peas and stir to combine. Push the rice mixture to one side of the skillet. Pour the eggs into the cleared side of the skillet and scramble. Once softly scrambled, break up with spatula or spoon and combine eggs and rice mixture. Season to taste with salt and pepper. Garnish with chopped green onion. Garnish with sliced green onions, if desired.