Fried Rice with Julienned Pork

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Serves

4

Introduction

This recipe is one of our top-ten frequently made weeknight dishes. Ten minutes of chopping, ten minutes of cooling, and dinner is on the table.

Ingredients

	2	Tbsp. vegetable oil
	2	large eggs, beaten
	2	medium carrots, peeled and cut into ⅛- inch-thick diagonal slices
	2	ribs celery, tops removed, cut into ¼-inch-thick diagonal slices
	2	Tbsp. dry sherry
	6	cups Red Pepper Rice Pilaf
	¼	of 1 Roast Pork Tenderloin, cut into julienne
	2	green onions, including green tops, cut into ¼-inch-thick diagonal slices
	2	tsp. low-salt soy sauce
	1	Tbsp. Asian sesame oil

Steps

1. Heat a 14-inch wok or 12-inch skillet over high heat until hot, about 1 minute. Add 1 tablespoon of the vegetable oil; swirl it around the pan and pour in the eggs. Allow them to set for about 15 seconds, then begin to stir with a spatula. Cook until the eggs are scrambled to a medium-soft custardy stage. Set aside on a plate.
2. Add the remaining 1 tablespoon oil to the pan, swirl, and heat over high heat until it just begins to smoke. Add the carrots and celery. Stir-fry for 3 to 4 minutes, or until vegetables are crisp-tender. Add the sherry and stir-fry until absorbed. Add the rice and stir-fry until hot, about 3 minutes. Add the pork and green onions; stir-fry for 1 minute. Add the soy sauce and sesame oil, stir to combine, then return the eggs to the pan. Stir-fry for 30 seconds to thoroughly combine, then remove to a heated serving bowl or plates. Serve immediately.

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