Pork Fried Rice
2 (4 oz.) pork loins, cut into small cubes
5 tbsp. olive oil
3⁄4 cup napa cabbage, chopped
1 carrot, peeled and diced small
1 onion, peeled and diced small
2 cloves garlic, peeled and minced
4 scallions, chopped
1 tsp. ginger fresh, peeled and minced
6 cups cooked white rice
1 cup peas
1 tbsp. soy sauce
1⁄2 tsp. ground black pepper
- Place the Copper Chef on high heat. When the pan is hot, add 2 tbsp. olive oil. Brown the pork loin. Remove and set aside.
- Sauté the napa cabbage, carrots, and onions in the Copper Chef. Remove and set aside.
- Combine garlic, scallions, and ginger with the rest of the olive oil. Cook for 3 or 4 minutes, careful not to burn the garlic.
- Reduce the heat to medium. Add the eggs and rice. Stir. Cook until the eggs are set up. Add the napa cabbage mix, peas, pork, and soy sauce. Stir. Cook for 3 more minutes. Season with black pepper before serving.
Eric’s Tip: It’s easy to use chicken or shrimp instead of pork if you prefer!