Pork Fried Rice

Last year, I majorly bombed my first attempt at fried rice. I didn’t attempt it again for over a year. I am very happy to say that the results of my new fried rice attempt were AWESOME! This was a delicious meal. I ate three servings:)


1 pork shoulder
2 T. Franks hot sauce
3 T. soy sauce
3 T. rice vinegar
2 cups water
salt and pepper

3 -4 cups cooked basmati rice, not over cooked, cooled
1 red bell pepper, chopped
1 cup snap peas, chopped
1/2 cup green peas
4 green onions, chopped
2 T. garlic chili sauce
about 5-6 T. Pad Thai sauce (I used Annies), to me this is add, taste, then add more if you want. Amount of sauce is a preference thing.
1/4 cup water
1-2 T. sesame oil
1 egg, beaten

Place all of the ingredients into a crock pot. Slow cook on low for about 6-8 hours. Shred pork with a fork, while removing any fat. Stir pork in remaining juices. Reserve about 2 cups of meat for the fried rice. Store the remaining meat for another meal (pork tacos, quesadillas, bbq pork sandwich, pork over grits or mashed potatoes, etc…)

In a wok or a large sauce pan, heat red pepper in sesame oil. Cook for about 5 minutes or until tender. Add snap peas, frozen peas, and green onions. Cook another 4 minutes. Add garlic chili sauce. Move ingredients to the side of the pan. Add beaten egg and scramble until cooked, without mixing with the other ingredients until the egg is fully cooked. Once the egg is cooked, stir in the pork, rice,  and pad thai sauce. I have a stainless steel pan, so it helped to add water and get the bits off the bottom of the pan. If you have a wok, I imagine you don’t need the water.  Once all the ingredients are combine, serve.


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