One Pan Pork Fried Rice

I came up with this fried rice recipe to go along with the homemade egg rolls that I made a while back. It's easy to make and very versatile...you can use chicken, pork, beef or even make it without meat. It's great for using bits and pieces of leftovers from the week that's stuck in the frig. The secret ingredient is the sesame oil that really gives it a unique flavor.

One Pan Pork Fried Rice

4 c. quick cooking  rice
3 1/2 c. water for cooking rice
2 c. boneless pork, cubed into 1" pieces
4 eggs
1 bag frozen stir fry vegetables
1 1/2  c. soy sauce
1/2 c chicken broth
sesame oil

Cook rice and set aside. I use quick cooking rice - Cook 4 c. rice in 3 1/2 c of water to make it less sticky.

Using one large frying pan:

Scramble 4 eggs. Remove to a plate and keep warm.

Saute frozen stir fry vegetables in 2 tbsp of canola or vegetable oil. Cook until vegetables are fork tender. Remove to the plate that holds the scrambled eggs.

Cook the pork in 2 tbsp canola or vegetable oil + 1 tsp sesame oil.  Cook just until the pork is no longer pink. Be careful not to over cook. Add the cooked pork to the eggs and vegetables.

Add cooked rice to the large frying pan. Stir in one cup of soy sauce + 2 tsp. sesame oil. Heat over medium low heat for 1 -2 minutes, stirring constantly.

Stir in vegetables and pork. Mix well. Pour in 1/2 c. chicken broth + 1/2 soy sauce. Heat through.

Chop eggs into small pieces. Stir into rice.

Serve hot.