Pork Fried Brown Rice

An Asian style pork fried rice dish made a little healthier with the use of long-grain brown rice.

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servings: 4

total time: 2 hours

recipe by: Frankie

Ingredients

CONVERSION CALCULATOR

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MAKE THE RICE: Stir together the rice, water, and 1/4 tsp salt in a medium-size saucepan over medium-high heat. When the water begins to boil cover the pan with a tight fitting lid and reduce the heat to low. Simmer over low heat, WITHOUT REMOVING THE LID, for 40 minutes. After 40 minutes turn off the heat and let the rice sit on the stove, KEEPING THE LID ON, for 20 more minutes.
Fluff the rice with a fork then spread the rice out on a large baking sheet. Refrigerate the rice, uncovered, for 15 minutes.
Take the rice out of the refrigerator and set aside.
Add the ground pork, 1/2 tsp salt, and 1/4 tsp black pepper to a wok or large skillet over medium-high heat and cook, while breaking up the pork, until browned, about 10 minutes.
Transfer the pork to a plate and set aside leaving any leftover fat from the pork in the pan.
Increase the heat to high and add the peanut oil to the pan then add the onion, carrots, and garlic and cook, stirring often, until vegetables begin to soften, about 3 minutes.
Add the peas to the pan and cook, stirring often for about 1 minute.
Add the rice and cooked pork into the pan and cook while stirring for about 2 minutes.
Push everything to one side of the pan.
Pour the beaten eggs on the empty side of the pan then scramble the eggs until cooked through, about 1 minute.
Stir everything together then add the soy sauce and sesame oil and stir again.
Take the pan off the heat then taste and season with additional salt & pepper if necessary.