Pork Fried Rice

Several weeks back, I had some boneless pork chops that I wasn't quite sure what I should do with.  When in doubt of what to do, I ask my friends.  I got a few responses, but the one that intrigued me the most was from my friend, Staci.  She suggested making Pork Fried Rice.  She just said to saute up the pork, some onions, and whatever else I was in the mood for, add some rice and some soy sauce and viola, dinner is made.  I decided to experiment and it has become a go-to recipe just about once each week.  Tonight, I made it with chicken, since I didn't have any pork.  Obviously, you can also try making it with beef too.  We got take out Chinese last weekend and got Pork Fried Rice, and I have to say, it tasted so heavy.  I have become spoiled with making it myself.  So much fresher, lighter, and better making it myself.  Delicious!

• 1 cup jasmine rice
• 2 cups water
• 1 Tbsp. butter
  
  
• 2 boneless pork chops, sliced and diced into small pieces
• ½ of medium sized onion, diced
• 1 pepper (red, yellow, orange, or green), diced
• 2-3 celery hearts, diced
• Olive oil
  
  
• 4 eggs
• 1 Tbsp. butter

• 5-6 mini carrots, julienned and finely diced
• 3-4 green onions, finely diced
  
  
• Soy sauce
• Crushed red pepper, to taste

DIRECTIONS

1.      In a saucepan, add the rice, water and butter and bring to a boil.  Cover and simmer until rice is fully cooked.

2.   Prepare the meat and all of the vegetables.  Slice and dice all of the pieces to be small enough to be bite sized.

3.   On medium-high heat, in a large sauté pan, heat a tablespoons or two of olive oil.  Add the meat and sauté until no longer pink and fully cooked.

4.   Reduce heat to medium and add onions, peppers and celery.  If needed, add a splash more of olive oil.  Cook until onions are translucent, and vegetables are al dente (not mushy).  Drain any excess water.

5.   Beat the eggs (you can add milk or water, if you wish, but it is not necessary).  Push the cooked meat and vegetables to one half of the sauté pan.  Melt a tablespoon of butter and then pour the beaten eggs in to the empty half of the sauté pan. With a scraper, push the beaten eggs back and forth until scrambled.
(It is ok if the eggs combine with some of the meat and vegetable mixture as they scramble.)

6.   When eggs are fully cooked and scrambled, mix together the contents of the sauté pan until the meat, vegetables and eggs are combined.

7.    Reduce heat to low and add the cooked rice to the sauté pan and fully mix together.

8.    Add the diced carrots and green onions and continue mixing together.

9.    Add a couple tablespoons of soy sauce
(I keep soy sauce in a squirt bottle, so I just squirt until it looks like enough, but the overall meal shouldn’t be liquidy/soupy.  Add a little at a time, until desired amount).

10.  Add crushed red pepper, to taste, if desired.  Any other seasonings could also be added, but I would recommend being careful with salt (I don't use any), as the soy sauce is pretty high in sodium.

11.  Continue cooking on low heat for about 5 more minutes, tossing occasionally, until ready to serve.

Nutritional Data (with few alterations, such as not using butter; see ingredients below)
(click on image for larger view)