Pork Fried Rice America’s Healthy Cooking Copyright 2004 1 tablespoon vegetable oil 1 clove garlic, minced or pressed ½ teaspoon minced fresh ginger ½ cup thinly sliced green onions 1/2 lb lean ground pork ½ cup frozen peas ½ cup frozen corn kernels, thawed and drained ½ cup chicken broth 2 tablespoons soy sauce 3 cups cooked, cooled long grain white rice
Heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add garlic, ginger and onions; then crumble in pork. Stir-fry until pork is browned (about 5 minutes). Add peas, corn, and ¼ cup of the broth to pan; stir-fry until liquid has evaporated. Add remaining ¼ cup broth; then stir in soy sauce and rice. Stir-fry until rice is heated through. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
