Recipe By : Cynthia Ewer
Serving Size : 3 Preparation Time :0:00
Categories : Pork & Ham Freezer Meals
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Pork shoulder roast -- cubed
3 tb Salad oil
6 Green onions -- chopped fine
1 c Chinese cabbage -- shredded
1 c Raw mung bean sprouts
3 c Cooked rice
1 tb Sesame oil
2 tb Soy sauce
1 Egg -- beaten
1 qt Freezer bag
Chop pork shoulder into cubes; place in freezer bag; freeze.
To Prepare:
Thaw pork cubes before cooking. Heat salad oil in wok until hot;
carefully add cubed pork. Stir-fry until completely cooked; remove
pork from wok and reserve. Add onions, cabbage, and bean sprouts to
oil remaining in wok; stir-fry just until tender-crisp. Remove
vegetables from wok and reserve with pork. Add cooked rice to oil
remaining in wok (add 1 to 2 tb oil if necessary) and fry lightly
until each grain is separate, coated and hot. Return vegetables and
pork to wok and mix with rice until hot; add sesame oil and soy sauce
to taste. Push rice mixture up wok sides and add beaten egg to bottom
of wok; cook and stir until set. Toss egg lightly with fried rice;
serve hot.
Serving ideas: Hot and sour soup, potstickers, fortune cookies,
green tea
