California Farm Tangy Pork, Egg Fried Rice, Vegetables Recipe by Hobby Horseman
Cooking Instructions 1 hour 1 The rice: boil 1 cup rice in sauce pan with 2 cups chicken broth, add Tsp turmeric, Tsp sesame oil, bring to boil, stir once, turn heat off, lid on, rest 50 minutes. Fry the rice: add few drops of sesame oil, fry diced pork fat crisp. Add three eggs, scramble. Set aside. Fry chopped onion, chopped sweet pepper, minced garlic clove and minced ginger. When well glazed, add rice and heat throgoughly, then add scrambled eggs. 2 In dutch oven, Boil cup of water with thumbnail shredded ginger, 2 star anise, 1/2 cup rice wine, 1/2 cup palm sugar, Tsp sweet soy sauce and Tsp pepper sauce, add pork chops when boiling, boil ten minutes, turn off and rest in the liquid. Trim outer fat strip from the pork chop edges when cooled enough to handle and chop to stir fry rice with. Slice pork in bite size pieces. 3 Pork Meat Sauce: In cast iron sauce pan, fry whole finely sliced onion, thumbnail ginger, clove of garlic, can of tomato sauce, add Tbs palm sugar, add 4 Tbs liquid from the pork chop boil and 4 Tbs liquid from the vegetable sweetsour, bring to slow boil to thicken. Stir into sliced pork. 4 Mix cup beansprouts with cup shaved white cauliflower and cup onion rings, cup carrot rings and cup sweet pepper rings, cup slivered cabbage and cup chopped leek tops, one chopped celery stick, cup cucumber dices, put in dutch oven, cover with half water, half rice vinegar, add, per cup of liquid:1 tsp turmeric, 1/2 cup of palm sugar, tsp ginger, tsp of pepper sauce, boil, cool, drain. 5 Serve big bowl of pork in tangy tomato sauce, big bowl of pickled fresh sweet and sour vegetables and big bowl of egg fried rice per person. Serve hot pepper sauce and thick sweet soy sauce on the side. Goes best with cold beer, cold wine, hot tea and lemon water. Enjoy. 1 The rice: boil 1 cup rice in sauce pan with 2 cups chicken broth, add Tsp turmeric, Tsp sesame oil, bring to boil, stir once, turn heat off, lid on, rest 50 minutes. Fry the rice: add few drops of sesame oil, fry diced pork fat crisp. Add three eggs, scramble. Set aside. Fry chopped onion, chopped sweet pepper, minced garlic clove and minced ginger. When well glazed, add rice and heat throgoughly, then add scrambled eggs. 1 The rice: boil 1 cup rice in sauce pan with 2 cups chicken broth, add Tsp turmeric, Tsp sesame oil, bring to boil, stir once, turn heat off, lid on, rest 50 minutes. Fry the rice: add few drops of sesame oil, fry diced pork fat crisp. Add three eggs, scramble. Set aside. Fry chopped onion, chopped sweet pepper, minced garlic clove and minced ginger. When well glazed, add rice and heat throgoughly, then add scrambled eggs. 2 In dutch oven, Boil cup of water with thumbnail shredded ginger, 2 star anise, 1/2 cup rice wine, 1/2 cup palm sugar, Tsp sweet soy sauce and Tsp pepper sauce, add pork chops when boiling, boil ten minutes, turn off and rest in the liquid. Trim outer fat strip from the pork chop edges when cooled enough to handle and chop to stir fry rice with. Slice pork in bite size pieces. 2 In dutch oven, Boil cup of water with thumbnail shredded ginger, 2 star anise, 1/2 cup rice wine, 1/2 cup palm sugar, Tsp sweet soy sauce and Tsp pepper sauce, add pork chops when boiling, boil ten minutes, turn off and rest in the liquid. Trim outer fat strip from the pork chop edges when cooled enough to handle and chop to stir fry rice with. Slice pork in bite size pieces. 3 Pork Meat Sauce: In cast iron sauce pan, fry whole finely sliced onion, thumbnail ginger, clove of garlic, can of tomato sauce, add Tbs palm sugar, add 4 Tbs liquid from the pork chop boil and 4 Tbs liquid from the vegetable sweetsour, bring to slow boil to thicken. Stir into sliced pork. 3 Pork Meat Sauce: In cast iron sauce pan, fry whole finely sliced onion, thumbnail ginger, clove of garlic, can of tomato sauce, add Tbs palm sugar, add 4 Tbs liquid from the pork chop boil and 4 Tbs liquid from the vegetable sweetsour, bring to slow boil to thicken. Stir into sliced pork. 4 Mix cup beansprouts with cup shaved white cauliflower and cup onion rings, cup carrot rings and cup sweet pepper rings, cup slivered cabbage and cup chopped leek tops, one chopped celery stick, cup cucumber dices, put in dutch oven, cover with half water, half rice vinegar, add, per cup of liquid:1 tsp turmeric, 1/2 cup of palm sugar, tsp ginger, tsp of pepper sauce, boil, cool, drain. 4 Mix cup beansprouts with cup shaved white cauliflower and cup onion rings, cup carrot rings and cup sweet pepper rings, cup slivered cabbage and cup chopped leek tops, one chopped celery stick, cup cucumber dices, put in dutch oven, cover with half water, half rice vinegar, add, per cup of liquid:1 tsp turmeric, 1/2 cup of palm sugar, tsp ginger, tsp of pepper sauce, boil, cool, drain. 5 Serve big bowl of pork in tangy tomato sauce, big bowl of pickled fresh sweet and sour vegetables and big bowl of egg fried rice per person. Serve hot pepper sauce and thick sweet soy sauce on the side. Goes best with cold beer, cold wine, hot tea and lemon water. Enjoy. 5 Serve big bowl of pork in tangy tomato sauce, big bowl of pickled fresh sweet and sour vegetables and big bowl of egg fried rice per person. Serve hot pepper sauce and thick sweet soy sauce on the side. Goes best with cold beer, cold wine, hot tea and lemon water. Enjoy. 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