Teriyaki Pork Fried Rice
Teriyaki Pork Fried Rice is a delicious and easy-to-make dish that is perfect for any occasion. This dish is a combination of tender pork, fluffy rice, and savory teriyaki sauce that will leave your taste buds wanting more. To make this dish, you will need the following ingredients:
Ingredients:
- 2 cups cooked white rice
- 1/2 pound pork tenderloin, sliced into thin strips
- 1/2 cup teriyaki sauce
- 1/2 cup frozen peas and carrots
- 1/4 cup chopped green onions
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- Salt and pepper to taste
Serving:
This recipe serves 4 people.
Cooking Tips:
- Use leftover rice for best results.
- Make sure to slice the pork into thin strips to ensure even cooking.
- Use a non-stick pan to prevent the rice from sticking.
Cooking Process:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the pork strips and cook until browned on all sides, about 5 minutes.
3. Add the frozen peas and carrots and cook for an additional 2-3 minutes.
4. Push the pork and vegetables to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until cooked through.
5. Add the cooked rice to the skillet and stir to combine with the pork, vegetables, and eggs.
6. Pour the teriyaki sauce over the rice and stir to coat evenly.
7. Cook for an additional 2-3 minutes, stirring occasionally, until the rice is heated through.
8. Season with salt and pepper to taste.
9. Garnish with chopped green onions before serving.
Appearance and Taste:
Teriyaki Pork Fried Rice is a colorful and flavorful dish that is sure to impress. The tender pork, fluffy rice, and savory teriyaki sauce combine to create a dish that is both sweet and salty. The addition of the scrambled eggs and vegetables adds texture and color to the dish, making it a feast for the eyes as well as the taste buds. This dish is perfect for a quick and easy weeknight dinner or a special occasion.
Type of Dish:
Asian Fusion
3 Main Ingredients:
- Pork Tenderloin
- Teriyaki Sauce
- White Rice
