Pork Fried Rice

Blogger still isn't letting me put spaces in the blog!! I tried to adapt it as best as possible. For this one, you need: 2 eggs, lightly beaten ** 3/4 lb lean pork leg steak (i just used the other half of the ham steak I had left over from the soup) ** 1 large green pepper ** 1 large red bell pepper ** 3 scallions ** 2 tsp oil, divided (so, one 1 tsp and then another 1 tsp) ** 3 tbsp light soy sauce ** 3 cups cold cooked rice ** It actually also called for 2 tbsp dry white wine. I thought I had some at home but when I started cooking, I realized I didn't, so I just left it out. First I had to cook the rice, which believe it or not I had never done before. I had cooked rices out of bags or in the microwave, but not like this. So I just followed the directions on the package and everything turned out just fine.

After that, you heat a skillet over low flame, and then add the eggs. Cook it undisturbed until set.

This was also probably my most successful egg cooking ever. I don't usually have the patience to leave the egg alone until it is cooked through before I try flipping it. Since this was spelled out so clearly in the instructions, I really made an effort to give it time, and it completely worked. When it was all done, I shredded it and set it aside.

The directions say to cut the pork into 1/2 inch cubes, but mine were a little smaller since it was the ham steak instead of the pork leg. You are also to seed the peppers and cut them into 3/4 inch squares, and cut the scallions into 1/2 inch slices. Add one of the tablespoons of oil to the skillet and cook the pork cubes until the meat is cooked through. Remove it and set it aside, and then add the remaining oil and cook the peppers for about one minute.

Add the scallions and then cook for about 30 seconds more. You should be stirring the entire time. Stir in the soy sauce, wine (if you have it), pork, rice, and shredded egg. Toss to combine; cook and stir frequently until completely heated.

The recipe said it made 4 servings but I would say it made much more than that, and it was definitely a meal all by itself. It was delicious! Leaving out the wine didn't seem to make a difference (or maybe it tastes 10 times better with the wine, who knows). I was cautious of the soy sauce because I had high blood pressure, and soy sauce is ridiculously loaded with sodium. But I found the best option they had at the grocery store, and it wasn't too bad especially considering how many servings this made. This is a super easy recipe, healthier than it sounds, and you can stock up a few days worth of meals with it. I see this one happening many times in my future. Next time - cherry bread!