Pork Fried Rice
As we struggle to figure out what to make for dinner each night often some of the easiest meals are forgotten.
Last night things changed at a rapid pace and I had to come up with a revision to my plans for a pork tenderloin. We had some leftover rice and not much else so this recipe came to mind.
Extra bonus: everyone loves it for lunch the next day. I defrosted some peas but you can add any fresh veggies that you have on hand. The only labor involved with this version is chopping the meat and shallots.
Pork Fried Rice
serves 2-3 in my household maybe 4 with younger children
2-3 tablespoons peanut or canola oil
1 pork tenderloin (1.5 pound), sliced thin in 1-inch pieces
salt and pepper to taste
1 shallot, finely chopped
3 eggs, lightly beaten
3-4 cups cooked rice
1 cup English peas
1-2 tablespoons gluten free soy sauce or tamari
Warm a tablespoon of oil in a non-stick skillet and quickly cook the meat and shallots in several batches then keep warm in oven on a plate.
Warm another tablespoon of oil (or not) and add eggs, scramble quickly and remove to a plate. Warm another tablespoon of oil and add rice then peas–cook and stir until hot through.
Add meat and eggs back into pan, thoroughly combine then drizzle 1-2 tablespoons soy sauce and serve.
For more favorite gluten free recipes:
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