It started the week before Christmas Vacation when my co teacher and I decided we would split an order of fried rice. Who doesn't like house fried rice?! It was so tasty, and warm that it really hit the spot on that cold day. UNTIL.... about thirty to fourty five minutes later when I began noticing these little itchy spots popping out. Anyone who has had a reaction from food allergies, knows how it feels to have a food you love ripped right out of your life. See, that is how my allergy for shellfish began. Now? If I eat it, even with taken allergy meds ahead of time... I am lucky to end the day alive. I can't even touch those little boogers without having a reaction now. Did you know that a key ingredient in fried rice is ... oyster sauce?! I did not know that until that day of fried rice. *sigh*
Instead of just deciding to live on celery for the rest of my life, I thought I would be a bit proactive. Why NOT make my own. I scoured a few recipes and took the best of them all! And who doesn't want egg rolls with their fried rice?! If I was going to actually go for it, I was going to really make or bust.
|Pork Fried Rice|
1 stick of butter
2 eggs scrambled
2 stalks celery diced
2 Medium carrots, peeled and diced
1 Medium onion (white or yellow) diced
1 cup frozen peas
3 cloves minced garlic
4 c cooked and chilled rice
3 green onions sliced
6 TBS Soy Sauce
1/2 tsp Toasted Sesame oil (*Do not omit!*)
1. Scramble two eggs.
2. In a wok or large non stick pot melt 1/2 stick of butter. Add in carrots, onion, celery and saute until almost tender. Add in garlic and frozen peas and cook for about a minute or so. Remove from pan.
3. Melt remaining butter and add rice. Stir and allow to cook for a good 5 minutes. You WANT it to "fry" and get a little crispy. Turn of heat, add back in cooked veggies, green onions and soy sauce. Stir to combine. Add in sesame oil and stir well. Serve hot!
|Pork Egg Rolls|
1 1/2 # Ground Pork
1 1/2 tsp ginger
3 tsp minced garlic
2 tsp salt
2 tsp black pepper
2 tsp red pepper flakes
3 T flour & 3 T water to make a paste
Egg Roll Wrappers
Brown pork with ginger, garlic, salt, pepper, and pepper flakes. Turn off heat and add in Coleslaw mix and allow to set aside for a few minutes. Roll eggrolls with about 1/3 to 1/4 cup filling tucking in the ends and using paste to seal wrappers. Cook in 350* preheated oil and fry until golden brown.
I bought and cooked up 2# pork, and took out about 1 1/2 cups of the cooked mixture and added it to the rice.