Spring must be around the corner since I'm a bit anxious lately to 'clean things out' - I've really been taking to my freezer since I have all those pre-made frozen dishes that were intended to get me through the end of my MAED course, which they did. But so did cheap Korean food. So, there's still a lot of frozen dishes which have proven a blessing, but also a challenge, I like cooking completely fresh, I'm not a busy mom, so once-a-month-cooking isn't a must...not to mention, cooking is a sort of outlet for me. If I don't cook/bake regularly things get rough, or as rough as they ever do for me and the mild-mannered man.
Anyway, I used up a good bit of frozen pieces in this fried rice, so it was a quick dish to make, which is always nice.
Ingredients/Directions:
Prior to making the rice, prepare some vegetables in this fashion, I did bok choy once again.
Also consider roasting some tofu as suggested and directed here.
In a large skillet, wok or whatever you can fit all required ingredients into, heat some olive oil. Meanwhile, whisk 2-3 eggs with a splash of soy sauce and some minced garlic. Scramble egg and remove from the pot. Next add a touch of oil if needed and throw in 2 cups of shredded pork and three cups of day old or frozen rice and soy sauce to taste, mix and heat thoroughly. Add prepared vegetables and egg, mix and season to taste with soy sauce, serve alongside roasted tofu and enjoy!
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