This version came closer than any try before, perhaps because the pork had such a good flavor. We also found it was important not to skimp on the amount of soy sauce.
Pork Fried Rice with Broccoli
3/4 c white rice, cooked
1 1/2 T canola oil
5 scallions, sliced
1/2-inch piece ginger, peeled & minced
1 c small broccoli florets
1/2 c roasted pork, cubed
2 T soy sauce
1 egg, well beaten
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3 comments:
the key to fried rice is to not use fresh rice (it should be dry, not at all sticky) and to let the egg cook away from the rest of the dish. i usually just push the rice to the side of the pan. this sounds really good!
Kat,
Are you doing posts while away? or are you back from London?
I always make fried rice w/ leftover rice. It's so good!
Ellen, I was going to say that about the cooled, dried rice too!
This looks very nice, and a lot healthier than the fried rice at the takeaway.
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