Recipe Idea: Serendipity Pork Fried Rice
Hi. Don here. I’ve been feeling poorly lately, like a cold was trying to catch me, but Lois’ Mexican Chicken Soup helped me outrun it, and I am feeling better. My appetite is back. Lois is out for the evening so I have the challenge of finding and fixing my supper.
A few nights ago, when one of our daughters and her family were here, Lois fixed rice—an abundance of rice. I found a container of about 4 cups in the fridge. Looking around to see what might go with the rice, I found ½ pound of ground pork in the freezer. And, I’m happy to say, I created a nice supper of Serendipity Pork Fried Rice, with ample left overs.
This took about 30 minutes to prepare. I enjoyed every bite. Feel free to substitute vegetables in this recipe, and let me know what your combination of ingredients for Serendipity Fried Rice is.
- 4 cups cooked rice
- ½ pound ground pork
- ½ sweet onion finely chopped
- 1/3 sweet red pepper diced
- 1 cup frozen corn
- 1 cup rozen peas
- 6 grape tomatoes sliced into 4 to 5 pieces each
- 4 teaspoon raw coconut Aminos or soy sauce
- 2 teaspoon sesame oil
- 2 tablespoon olive oil
- Salt and freshly ground pepper to taste
- In a large skillet heat the oil and then add the onions.
- Sauté the onions until they start to soften and then add the pork.
- Using a cooking spoon or spatula, break the pork into small bits.
- As the pork starts to brown, add the sweet red pepper.
- Cook this mixture over medium heat until the pork bits are mostly browned.
- Add the corn and peas stirring the mixture.
- After the frozen vegetables have thawed, add the rice and mix thoroughly.
- As the rice warms, add the coconut aminos and sesame oil. (More or less to taste.)
- Season with salt and pepper.
- Just before serving add the tomato slices.
- When the tomato slices are warm, serve this lovely one pan meal.