Asian Crispy Pork Fried Rice

While shopping at the grocery store the other day I saw these beautifully thick, bone-in pork chops and I had to have them. David grilled them on the grill with our favorite Kuby's dry rub and we served these tasty chops up with apple sauce, wild rice and steamed broccoli. We had plenty of leftover pork and while I was trying to figure out last night's dinner, I saw this recipe being prepared on the Food Network. I've tweaked it a bit, but it was the perfect use for our leftover pork. Everyone gave their seal of approval and agreed this recipe was worthy of posting. It had all kinds of wonderful crunchiness and spices working. The sesame oil is a really nice hit of flavor that you don't usually get from fried rice. The cilantro adds a nice freshness to the dish as well. I know some people don't like cilantro so use parsley or basil instead. I saw some recipes called for frozen peas instead of sugar snap peas, so add whatever you like, be creative. There are all kinds of wonderful variations you can do with this dish.

Asian Crispy Pork Fried Rice

1/4 cup peanut oil

3 cups cooked white rice

1/2 cup green onions, chopped

2 cups cooked pork chops, sliced into bite-size pieces

2 cups stir-fry vegetables - I used 1/2 cup matchstick cut carrots and 8 oz sugar snap peas

6 cloves of garlic, minced

1 TBSP fresh ginger, minced

2 eggs, lightly beaten

1/4 cup soy sauce

2 TBSP sesame oil

Salt and freshly ground black pepper

1/4 cup freshly chopped cilantro leaves

1/4 crushed peanuts (optional)

Heat the oil in the wok. Toss in the rice until hot and golden. Toss in the green onions, stir fry vegetables and pork, cook for about a minute. Stir in the garlic, ginger, eggs, soy sauce, and sesame oil. Stir-fry for 2 minutes. Season with salt and pepper. Remove from heat and stir in cilantro. Transfer to a serving plate and top with chopped peanuts.