Thursday, October 3, 2013

Marinated Pork Fried Rice

Asian food is one of my favorites. Tons of flavor with crisp veggies...soooo yummy!!! Fried rice is one of my favorite dishes. Not exactly the healthiest but so versatile and so yummy. I have been making this dish for many years. I have made it so many different ways using different veggies and different proteins. The possibilities are endless. This is one of our favorite ways of making it. You marinate the meat 24-48 hours ahead of time and it gives such an awesome flavor!! It is not the best looking dish and my picture is horrible but it is delicious! Hope that you enjoy it as much as we do!

Marinated Pork Fried Rice

2.5-3 lbs. pork tenderloin tips (you can use any lean cut of pork or chicken if you prefer) cut into bite sized pieces
2-3 cups cooked cold rice
4-5 carrots peeled and diced
2 small onions diced
8 oz. bag of frozen shelled edamame, defrosted
2 eggs, scrambled
2 tsp. sesame oil
1 tbs. rice vinegar
1/4-1/2 cup low sodium soy sauce, to taste
4 tbs. oil, divided (we use peanut oil for Asian cooking)

for the marinade:
1/2 cup pineapple juice
1/2 cup low sodium soy sauce
1/4 cup brown sugar

Place cut pork into a container or ziplock bag and add ingredients for the marinade. 
Close or cover tightly and place in the fridge for 24-48 hours making sure to stir it around every 12 hours.
After you allow your meat to get happy in the marinade for 24-48 hours, drain completely.
In a skillet heat up 1 tbs. of the oil on med-high and brown the pork until no longer pink, approx. 10 minutes and drain any juice (do not overcook otherwise it will dry out the meat).
Take a larger skillet or wok and heat of the remaining oil on high. Add carrots and onions and toss until they are starting to caramelize yet still crisp. 
Add edamame and toss with the veggies until heated through.
Add sesame oil, vinegar and rice making sure to break up any clumps of the rice and get it nice and toasty, about 5 minutes.
Push the rice off to the side and add your eggs making sure to scramble well then toss it into the rice.
Add soy sauce 1/4 cup at a time, mix well and taste.
If you need more soy sauce add more. 
Once the flavor is right remove from the heat and serve!! 


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