I live my life around the belief that Asian cuisine is the solution to all of life’s problems. So it was only a matter of time before I dissected one of my takeout favorites and developed a recipe to put a healthy spin on it. This works well as both a side dish and a main course.
Yields four main course servings / eight side dish portions
- 1 pound ground pork
- 1 cup frozen peas and carrots (I use 1 1/2 because I like the extra veggies)
- 1/3 cup diced onion
- 2 cloves garlic, minced
- 2 eggs
- 4 cups of prepared brown rice (I use 2 bags of Uncle Ben’s ‘Ready Rice’)
- One tablespoon minced ginger
- One tablespoon Sesame oil (can be subsituted for olive oil as well)
- Cooking spray (I use PAM)
- 1/3 cup of soy sauce (add more to suit your taste)
- Sesame seeds (optional)
- Mongolian fire oil (optional)
- Sriracha for serving (optional)
- Prepare rice per directions on package.
- Spray skillet with cooking spray and heat over medium heat. Add ground pork and cook until browned, about 8 minutes, stirring occasionally. Put pork aside and drain excess fat from pan.
- Heat one tablespoon of sesame oil in the pan. When hot, add frozen peas, carrots, and diced onion and cook until tender, about five minutes.
- Add garlic and ginger and cook for one minute.
- Add two eggs and fry in pan. Make sure to break up the eggs with your spatula as they cook, one to two minutes.
- Add pork and rice to skillet. Add soy sauce, salt, pepper, a dash of sesame seeds, and a teaspoon of fire oil. Mix until all ingredients are evenly distributed in rice.
- Cook until heated throughout and serve immediately. Add sriracha if desired.