Recipe of the Week – Cheeks’ Pork Fried Rice

Team Member Evelyn ‘Cheeks’ Herrmann Salama loves to get stuck into her PFR any time!  Chef Tim Recher accepted the challenge to make a healthier version.  I can’t wait for her to try it!

384 calories, 51g carbs, 12g fat, 28 grams protein
Ingredients:
•10 oz pork tenderloin, diced and marinated for 2 hours in:
½ cup sherry
1 Tbs dijon mustard
2 Tbs garlic, minced
½ tsp black pepper
¼ cup low sodium soy sauce
• 1 cup uncooked brown rice (Brown Jasmine Rice is best if you can find it)
• 2 cups chicken stock (or low sodium canned broth)
• ½ Tbs vegetable oil
• ½ cup carrots, shredded (I just used 1 carrot, who cares if there is a little extra!)
• 1 shallot, diced small
• 1 celery stalk, diced small
• 1 baby bok choy, chopped (I had one left from the tuna otherwise just use ½ cup shredded cabbage)
• 1 Tbs ginger, minced
• 1 Tbs garlic, minced
• 1 Tbs low sodium soy sauce
• 1 Tbs rice vinegar
• Salt & pepper to taste
• 1 tsp sesame oil
• ¾ cup peas (frozen work just fine for this dish)
• 1 Tbs cilantro for garnish (optional)
• 1 chopped white part & bias cut green tops for garnish
•2 eggs, scrambled

* I use a non-stick wok but you can also use a nonstick sauté pan or a regular wok. A regular work may need more oil so just keep that in mind

Method

  1. Cook the brown rice in the chicken stock and chill until cold—overnight is best. This is a great way to use leftover rice
  2. In a very hot nonstick pan (see above note) heat up the vegetable oil until smoking
  3. Add the pork, flatten it out in the pan and let it sear for a couple minutes before moving it around
  4. Stir the pork and re flatten it out. We want to get some color—color equals flavor
  5. Add the garlic & ginger—stir fry for 15 seconds
  6. Add the carrot, celery, cabbage—stir fry for 3 minutes
  7. Add the soy sauce, vinegar, sesame oil and stir until combined
  8. Add the cooked egg, peas, and chopped scallions bottoms & stir
  9. Taste and adjust any seasonings with salt & pepper (be careful as soy will bring a lot of salt in)
  10. Hot sauce, like Sriracha is always a good idea
  11. Garnish with the sliced scallions and the cilantro sprigs

*serves 4 normal MACCAX team members!
384 calories, 51g carbs, 12g fat, 28 grams protein