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I will say that I have accomplished one major milestone this summer…my daughter is finally potty trained. It took all summer, but she is now one independent potty-go-er. I couldn’t be happier, my bank account thanks me. One down one to go. I’m not sure if the boy will ever be ready though.
Lucky for me I have a wonderful husband who loves to cook. He has been cooking up some fabulous entrees lately. A few days ago he smoked a Boston butt. A 7 pound beast that took most of the day and had to be finished in the oven because we ran out of propane. It was probably one of his best, but even after taking 3 pounds to work and a couple days of BBQ sandwiches here, we had plenty left. So, I tried out this Robin Miller recipe and was pleased with the results. I substituted leftover rice for the quick cooking rice and omitted the broth.
Pork Fried Rice
a Robin Miller recipe
4 teaspoons peanut oil, divided
2 large eggs, slightly beaten
1/2 cup chopped onion
1/2 cup shredded carrots
3 cloves garlic, minced
1 cup quick-cooking white rice
1/4 cup hoisin sauce
2 cups reduced-sodium chicken broth
1 1/2 cups diced leftover pork tenderloin
1/2 cup frozen green peas
Salt and freshly ground black pepper
Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the eggs and cook, stirring frequently, until cooked through and scrambled, 3 to 5 minutes. Remove the eggs to a plate and keep warm.
To the same skillet, still over medium heat, heat the remaining 2 teaspoons oil. Add the onion, carrots, and garlic and cook until softened, about 2 minutes. Add the rice and cook for 1 minute, stirring constantly to coat with the oil. Add the hoisin and stir to coat the rice. Add the broth, pork, and peas and bring to a boil. Remove from the heat, cover, and let stand until the liquid is absorbed and the rice tender, about 5 minutes. Fluff with a fork and season to taste with salt and pepper.
Transfer the fried rice to individual plates. Chop the cooked egg into small pieces and sprinkle over the rice just before serving.