Ingredients
- 6 Cups Cooked Rice Chilled overnight
- 1/2 Cup Asian Salad Dressing I like Ken’s
- 2 Tablespoons Fresh Chili Garlic Sauce Divided
- 2 Tablespoons Sessame Oil Divided
- 1/2 Cup Hoisin Sauce Divided
- 1 Tablespoon Chinese 5 Spice Powder Divided
- 4 – 5 Cups Cooked Pork Cut in 1/2 inch cubes
- 3 Tablespoons Canola Oil
- 2 Tablespoons Low Sodium Soy Sauce
- 1 16 ounce bag Frozen Peas & Carrots Thawed
- 1 Cup Green Onions Thinly sliced
Servings:
Instructions
- Mix the Asian Dressing, 1 Tablespoon Chili Garlic Sauce,1 Tablespoon Sesame Oil, 1/4 Cup Hoisin Sauce, and 1 Teaspoon 5 Spice Powder together. Place Pork cubes in a zip top bag. Add the combined marinade ingredients. Seal the bag and toss and knead to coat the the pork with marinade. Marinate in refrigerator overnight.
- When you are ready to prepare the rice, heat a wok or very large fryi pan over medium high heat. Add the canola oil and the remaining tablespoon of sesame oil to the pan. Heat for 1 minute then add the rice. Toss until all of the rice grains are coated. Fry tossing occasionally 5 minutes. or until rice is just taking on some color.
- Add soy sauce and remaining 5 Spice Powder to the rice. Toss to mix and continue to cook 5 minutes or so, stirring occasionally. The rice should become light golden and have some crusty bits.
- Add the pork and marinade to the pan and toss to combine. (It is okay to add the marinade since the meat is already cooked and has been in the refrigerator.) Add the remaining Chili Garlic Sauce and Hoisin sauce to the pan. Cook the rice and meat 5 – 8 minutes more tossing frequently The rice should get a little darker and the pork should begin to caramelize.
- Add the thawed peas and carrots to the pan. Stir to incorporate. Heat for 2-3 minutes. Add the green onions and heat for 1 – 2 minutes more. Serve in pasta or soup bowls as you wish.
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