Pork Fried Rice

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  • 6 oz boneless pork loin chop, cooked, cut into 1/4 inch pieces
  • 1/2 cup finely chopped carrot
  • 1/2 cup chopped broccoli
  • 1/2 cup frozen peas
  • 2 green onion, chopped
  • 2 tablespoons oil
  • 2 eggs, beaten
  • 2 cups cold, cooked long-grain rice
  • 3 tablespoons water
  • 1 packet chicken or beef bouillon
  • 1/4 teaspoon chopped garlic

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper. Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan. Add 2 tablespoons oil. Add the rice and garlic. Stir-fry for a few minutes, using a wooden spoon to break it apart. Stir in the bouillon and water.  Add in broccoli, carrot and peas.   When the rice is heated through, add the scrambled egg and cooked pork into the pan. Mix thoroughly. Stir in the green onion. Serve hot.   Can substitute any cooked meats.

Serves 4

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