Smoked Pulled Pork Fried Rice
Print RecipeServings: 4 servings
Add the veggies of your choice, bean sprouts, peas, broccoli, it's your call. Frozen vegetables should be cooked ahead or if small enough like peas and diced carrots can be cooked in the process if cooked long enough if added early enough to ensure they are cooked.
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Recipe Multiplier
- 1 cup Smoked Pulled Pork (leftover or fresh cooked)
- 2 tbsp Vegetable Oil
- 2 ea Whole Eggs
- ⅓ cup Carrots julienne
- 3 cup Cooked White or Brown Rice
- ¼ cup Scallions chopped
- 4 oz Kung Pao Sauce (click for recipe)
- 2 dash Ground White Pepper
Instructions
- In a wok or nonstick saute pan, over a medium high heat, coat the vegetable oil and coat the pan.
- When oil is hot, add the shredded pork and toss to dry the meat for a couple of minutes. This will heat the meat and give some crispiness to the pork.
- Add the whipped eggs and move around to cook the eggs and coat the meat.
- Add the shredded carrots to the pan. Saute the carrots for a minute.
- Add the cooked rice to the pan. Rice cooked the day before and cooled and dried in the refrigerator works best for fried rice. If you are using fresh made rice, you should ensure the rice is cooked evenly and not too wet.
- In the pan break apart the rice over medium high heat to dry out the rice.
- Add the Sauce and toss the fried rice in the pan to coat the rice and ingredients.
- Once the rice is heated and the sauce is absorbed. Add the scallions.
- Add the two dashes of white pepper at the end and toss to combine.
- Rice is ready to plate.
Video
https://culinaryseasons.com/wp-content/uploads/2023/02/Pulled-Pork-Fried-Rice-SD-480p.mov