Eat Real. Eat Good.

Spicy Fried Rice

A healthy fried rice with a lively kick!

Ingredients

  • 2 cups white rice- either plain or steamed in chicken stock for best flavor.
  • 1 1/2 TBSP vegetable or peanut oil, divided
  • 1 lb. boneless pork loin, cut into strips.
  • 3 eggs, scrambled
  • 1/2 TBSP soy sauce plus more to taste
  • 1/2 to 1 tablespoon Sriracha or other asian style hot sauce.
  • 1-2 cloves garlic
  • 2-3 green onions
  • 1 cup mushrooms, chopped
  • 1/2 cup of peas, cooked
  • 1 zucchini, chopped
  • 1/2 cup of carrots, diced.

Preparation

Using a large skillet or wok, preheat on medium high for five minutes before adding oil. You want it HOT!

Once your skillet is ready, add oil and once heated, add pork strips. Cook thoroughly, don't move too much so you get a nice browned texture. Careful not to overcook. When pork strips are almost done, dash a 1/2 tbsp of soy sauce and, depending on how spicy hot you wish for your rice to be, add Sriracha Sauce. Set aside pork, add a drizzle of oil and then scramble your eggs in the same pan before also setting them aside. Rinse pan out thorougly and preheat again, add small amount of oil and stir fry carrots and green onions together for 2-3 minutes, then add the rest of your stir fry veggies, seasoning with soy sauce as you go. Set the veggies aside, wash and preheat skillet again, this time adding 1/2 tablespoon of oil. "Fry" rice by letting set for 20-30 seconds between each stir, meanwhile add additional soy sauce and Sriracha to flavor rice according to your heat tolerance level. The rice should become a light tan color, it won't quite make the consistency of true fried rice, but the taste will make up for it. Once the rice is finished, add in all of the previously cooked ingredients and stir thoroughly before serving.