As a Puerto Rican wife to a Cuban husband, rice is the base of most of the meals I prepare. Actually, I almost always cook enough rice in my rice cooker once a week to last us three dinners.
This is usually between 2 and 2 1/2 cups of Jasmine rice.
The good thing about having rice in the refrigerator for the week is that you can warm it up and focus your energy on the protein or quickly make it into something totally different. This evening, I made Chinese style fried rice by adding just a few more ingredients: pork, onions, soy sauce, and a seasoning product I like to have on hand at all times.
I had some pork chops in the freezer, but they were too frozen to totally thaw out before prepping so that is actually why I decided on chopping some up for easier and faster cooking.
For prepping, I chopped about 1 pork chop for this recipe (or about 1 cup) and I also diced about a 1/4 of an onion.
I caramelized the onions for about 4 minutes in a pan with olive oil and then cooked the meat alongside it.
Once the meat was almost done, I added the rice a splash of soy sauce, and a tablespoon of the seasoning mix.
Once it “fried” for another 3-4 minutes I added a scrambled egg. I like to cook the egg separately from the rice and then mix altogether in the pan.
And voila! it was done 🙂
Oh yeah – sometimes I also do this with noodles instead of rice. Have you ever read my Kobe’s wannabe recipe? If not, you should go HERE and prepare to be amazed – really it’s soo good! And it might save you some money, too 🙂
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Will you be making fried rice soon? What will you add into your mix – peppers, bean sprouts, baby corn? Let me know in the comments below!