When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for July 31st, 2008




Pork Fried Rice

A true family favorite. Of course it looks prettier with bits of red Chinese BBQ Pork rather than ground pork, but this dish gets the same flavors across. Best of all, your kids will be asking for more!

6 cups cooked rice
½ pound lean ground pork
3 eggs
2 scallions, including the green top
¾ cup frozen peas and carrot
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons pure sesame oil
1 teaspoon salt

1 tablespoon soy sauce
1 teaspoon cornstarch
½ teaspoon sugar

In a small bowl, mix the ground pork with the marinade ingredients together and set aside.  In another small bowl, lightly beat the eggs.  Wash and trim the green onions, finely chop.

To Cook:

Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, brown onions for a few seconds. Add the marinated ground pork. Cook and stir until the pork is almost cooked through for approximately 2 minutes. Add frozen peas and carrots and stir well. Add the beaten eggs. Cook and stir for 2 to 3 minutes until the egg mixture becomes firm. Add the cooked rice, soy sauce, sesame oil and salt into wok. Mix all ingredients together and cook for 2 to 3 more minutes. Serve hot.

Makes 6 to 8 servings
Preparation time: 10 minutes
Cooking time: 9 minutes

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