Friday, October 16, 2009

BBQ Pork Fried Rice

1 1/2 C, pork ribs, shredded or diced
1/4 C. BBQ sauce, any variety
2 tsp. veggie or canola oil
2 C. cooked white rice (leftover rice works great for this)
2 large eggs, slightly scrambled
1 C. peas, canned (drained) or frozen (thawed)
1/2 medium onion, finely diced
2 cloves garlic, crushed
1/3 C. soy sauce
2 T. lemon juice
1 1/2 tsp. lemon pepper
1 T. minced gingerroot
1/2 tsp. chili powder

Toss shredded pork with BBQ sauce.

Add oil to a large, skillet over high heat. When oil is hot, add onion and cook until translucent. Stir in garlic and ginger and cook for 30 seconds.
Add egg and scramble quickly. When egg is half cooked, add all remaining ingredients and cook over medium-high to high heat for 12-15 minutes, stirring to mix, the stir occasionally and heat through. Rice should be golden, and mixture should be hot.

Yield = 6-8 servings

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