1 bag instant brown rice (family size bag), cooked
1 lb pork, cut into 1/2 inch pieces
2 tbsp olive oil
1/2 tsp salt
1 c mushrooms, chopped
1 c peas
1/2 c green onion (white and green separated)
2 tbsp garlic, minced
2 tbsp ginger, minced
2 eggs
1/4 c mirin
3 tbsp soy sauce
1 tsp dark sesame oil
1/4 tsp pepper
2 c fresh bean sprouts (8 oz package)
1 can water chesnuts, diced
Instructions
Cook and cool rice, set aside. Heat 1 tbsp oil in a large wok on med-high heat. Sprinkle salt over pork and add to pan. Saute until pork is lightly browned. Add mushrooms, saute until mushrooms are cooked but still crispy. Set aside.
Add 1 tbsp oil to the pan. Stir in green onion bottoms (white part), garlic and ginger. Cook for 15 seconds, stirring. Add rice stirring well to coat with oil. Cook for 2 minutes without stirring. Stir and cook for another 2 minutes without stirring. Make a well in the center and add eggs, stirring until the egg is soft scrambled.
Return pork and mushrooms to wok. Stir in mirin and cook for 1 minute or until mirin is absorbed. Stir in salt, pepper, soy sauce and sesame oil.
Remove from heat, stir in peas, bean sprouts and water chesnuts. Top with green onions (green end).
Originally Submitted
1/10/2011
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