Hibachi Pork Fried Rice
Prep: 10 minutes
Grill: 7 minutes • Serves: 4
2 tablespoons PICS peanut oil
1 pound pork loin, very thinly sliced against the grain
1/2 cup finely chopped Market 32 carrot
1/2 cup finely chopped Market 32 white onion
1/4 cup thinly sliced green onions plus additional for garnish (optional)
2 PICS large eggs
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons PICS soy sauce
1.Preheat outdoor flat-top grill over high heat. Prepare rice as label directs; cool slightly.
2. Spread oil over hot grill. Add pork, carrot, white onion and green onions; cook 3 minutes or until lightly browned, turning occasionally with spatula.
3. In small bowl, whisk eggs. With spatula, move pork mixture to 1 side of grill; add eggs to opposite side of grill and let cook undisturbed 30 seconds. With spatula, scramble eggs; add garlic and ginger. Stir egg mixture into pork mixture.
4. Move pork-egg mixture to 1 side of grill; add rice to opposite side of grill and let cook undisturbed 2 minutes. Stir rice into pork-egg mixture; add soy sauce and cook 1 minute or until heated through, stirring frequently. Makes about 6 cups.
5. Serve fried rice garnished with green onions, if desired.
Approximate nutritional values per serving (1-1/2 cups):
527 Calories, 25g Fat (7g Saturated), 161mg Cholesterol, 986mg Sodium,
44g Carbohydrates, 3g Fiber, 2g Sugars, 0g Added Sugars, 33g Protein
Chef Tip:
Freeze pork loin 30 minutes for easier slicing.