Gluten-Free Pork Fried Rice
Servings: 4 Servings
Ingredients
- 4 cups cooked rice
- 4 Tbs water
- 4 pork chops (about 1 pound total diced into dime size pieces
- 3 large eggs
- 1 cup frozen peas and carrots
- 4 green onions sliced, white and green parts separated
- 2 cloves garlic minced
- 1 Tbsp sesame oil
- 2 Tbsp vegetable oil divided
- 1 Tbsp gluten-free soy sauce
- 1/4 cup gluten-free oyster sauce
- Salt and pepper to taste
Instructions
- Cook the rice according to package directions. Spread the cooked rice in a single layer on a baking sheet and allow it to cool. Place the rice in the freezer for about 2 hours or so. (This can be made in advance.)
- Remove the rice from the freezer and let it sit while you gather the remaining ingredients. Place the rice in a microwave-safe dish, add 4 tablespoons of water, and microwave for about 2 minutes, or until heated through. Set aside.
- In a small bowl, combine the gluten-free soy sauce and gluten-free oyster sauce. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the eggs and scramble until cooked. Remove the eggs from the wok and set aside.
- Season the pork generously with salt and pepper. Add the remaining 1 tablespoon of vegetable oil to the wok and cook the pork until cooked through and lightly browned.
- Build the fried rice. Add the sesame oil, followed by the white parts of the green onions and the minced garlic. Stir to combine.
- Add the frozen peas and carrots and stir.
- Add the warmed rice to the wok. Spread it into a flat layer and allow it to cook for a few minutes, pressing it down occasionally, until the rice is heated through.
- Pour the sauce over the rice. Add the cooked eggs and the green parts of the green onions, reserving a little green onion for garnish.
- Stir everything together until well combined and heated through.
- Garnish with the remaining green onions and serve hot.
Notes
Be sure to check labels and choose ingredients that are labeled gluten-free.
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