It is midweek and I need a quick fix for the lunch boxes. Something easy but can still satisfy three large appetites. Time to cook the Ro-Ri household perennial favorite, Minced Pork Fried Rice. This also gives me a chance to use up that half pack of minced pork left in the refrigerator.
I have cooked this Minced Pork Fried Rice many, many times as my boys really like it. I got the idea of adding cauliflower in fried rice from my Mom. She makes a really delicious fried rice with ground chilies, dried shrimp, cauliflower, and green peas. Cauliflower is a great vegetable to use as it will not make the rice soggy. Together with carrots, zucchini, and green peas, there is a nice mix of colors in this fried rice. These vegetables are also easily available and I always have them in the fridge.
- ½ lb (450g) minced pork
- 3 tbsp soy sauce
- 2 tbsp canola oil
- 2 cloves garlic, minced
- 1 cup (120g) finely sliced cauliflower
- 1 small carrot, finely diced
- 1 zucchini, diced
- ½ cup (75g) frozen green peas
- 3 cups cooked white rice (preferably kept overnight)
- Salt and pepper
Marinade minced pork with 1 tbsp soy sauce and pepper for 10 minutes.
In a large non-stick pan, heat canola oil. Add minced pork. Using spatula, break minced pork into chunks. Allow meat to brown.
Stir in minced garlic. Then add cauliflower, carrots, and zucchini. Cook for a couple of minutes. Add frozen peas and continue to cook for another 2 minutes.
Add rice, salt, pepper, and remaining 2 tablespoon soy sauce. Stir to get everything well mixed and cook until rice is dry and fluffy. This will take 4 to 5 minutes.
Remove and serve immediately.
NOTE: This post was updated on April 9th, 2013 with new pictures. No changes were made to the recipe.
Enjoy…..and have a wonderful day!