It amazes me that I only have one or two recipes on this blog for stir fries. Honestly, I make this dish almost two times a week. It is a fantastic way to use up leftover meat, vegetables, etc. Throw in some rice, noodles or quinoa and you’ve got yourself a meal. It’s always a hit with my family. There is never the complaint – stir fry again! There are so many ways to change it up and is a perfect venue for your personal creativity – your stir fry can be an expression of yourself (that sounds really corny!).
The following are staples of my stir fry:
toasted sesame oil
chili garlic sauce (sister of sriracha with the rooster on front and green lid)
seasoned rice vinegar
sometimes - green onions, cilantro, toasted sesame seeds
As well, Kikkoman makes a Sweet Soy Sauce that makes a lovely caramelized glaze – especially if you are adding noodles.
I think the picture below is so cool - you can see the steam rising in the top left hand corner!
Anyway, here's the recipe:
Spicy Pork Fried Rice
- 3 tablespoons canola oil
- 1 large yellow bell pepper, diced small
- 1 small head broccoli chopped small, using some of the stem
- 1/2 medium red onion, diced small
- 2 teaspoons sesame oil
- 3 cloves garlic, finely minced
- 1/2 pound lean ground pork
- 1 tablespoon chili garlic sauce
- 4 cups cooked white rice
- 1/3 cup soy sauce
- In a large wok heat canola oil to high. Add vegetables and cook for 5 - 7 minutes, constantly stirring, until vegetables are slightly softened. Add sesame oil, garlic and pork. Stir constantly. Cook for 5-7 more minutes or until pork is thoroughly browned.
- Add chili garlic sauce and stir until combined. Add rice and soy sauce. Stir until the soy sauce is evenly distributed.
- Serve steaming hot!