1. Wash hands with soap and water.
2. In a small dish, mix together soy sauce, garlic powder and pepper. Set aside.
3. In a large skillet over medium-high heat, sauté pork in oil until just lightly browned. If using ground pork, break into crumbles as it cooks.
4. Add carrot, onion and chosen vegetables. Sauté until tender, stirring frequently.
5. Stir in rice and soy sauce mixture, breaking up any clumps of rice. Continue to heat and stir until heated through.
6. Refrigerate leftovers within 2 hours.
• Leftover, cold rice makes a better texture than freshly cooked warm rice.
• Substitute 1 cup cooked or canned pork. Add with the vegetables.
• Mix ½ teaspoon sesame oil or some ginger powder with the soy sauce.
• Add sliced green onions or bite-sized pineapple (fresh, frozen or canned).
I made this dish for dinner last night and will definitely make it again. The ingredients seem to be very flexible so that I'll be able to use whatever I have on hand and know that we'll like it! It was also very simple to make. I used rotisserie chicken (because I had some frozen), onion, frozen brocolli and bell pepper. I took the suggestion to add a bit of sesame oil and ginger. We used a combination of brown and white rice. I can't wait to have leftovers for lunch tomorrow.
My family enjoys this recipe and it is easy to adapt for what you have on hand. This week I had leftover brown jasmine rice and just a bit of leftover pork roast so I added scambled egg to the dish for a little more protein. I used two cloves of fresh garlic (instead of the powder), fresh ginger, 3/4 tsp sesame oil (add at the end) and a mix of fresh and frozen veggies. I sautéd the fresh carrot and onion a bit before adding the frozen veggies.
This looks amazing! I have to try it.
Subbed soy crumbles for the pork and then added 2 eggs — turned out great! Simple, quick, and tasty.