Smoked Pork Fried Rice

Leftover smoked pork shoulder makes the perfect foundation for this veggie filled fried rice.

Prep Time 10

Cook Time 30

Course Main Course

Cuisine American

Servings 6 people

2 tablespoons canola oil or other mild oil
1 medium onion chopped
1 carrot diced, about 1 cup
5-8 mushrooms diced, optional, about a cup
4 cloves garlic minced
4 cups smoked pork diced
1 cup frozen peas
2 eggs
1 4 oz can salad shrimp sub 1 cup small cooked frozen shrimp, defrosted, optional
2 cups cooked medium grain rice sub cauliflower rice for Whole30

The cooking goes pretty quickly, so it helps to have everything ready to go before you begin adding to the wok.
Prepare the vegetables and smoked pork. If including, drain or defrost the shrimp.
In a glass measuring cup, prepare the sauce.
Prepare rice according to directions. I like to use the pressure cooker--in mine, medium grain rice is a ratio of one cup rice to one cup water (I usually do 2) for 3 minutes on high. Naturally release steam for 10 minutes and then quick release the rest. It takes about 15 minutes total. Not a time save, just perfect rice.
Heat oil in wok (or large skillet) over medium high heat.
Add the onions, carrots, mushrooms and garlic to hot oil. Saute until the onions are starting to get soft. About 5-7 minutes.
Add the pork and peas to the vegetable mixture. Stir to mix and allow pork and peas to get hot.
While the pork is cooking, in a separate frying pan, heat fat of choice and then add two beaten eggs to scramble.
Once the eggs are cooked, add the eggs and sauce to the mixture in the wok. Stir to combine.
Add the shrimp and rice to the wok and stir.

You may choose to leave the rice separate from the pork and serve the pork mixture over the rice.

Keyword Gluten free