Ingredients
6 tbsp peanut oil
2 eggs, lightly beaten
1/3 lb pork, ground
1 tsp ginger, fresh, grated
2 cup rice, cooked
1 salt & pepper, to taste
1/4 cup scallions, chopped
12 lettuce leaves
Directions
Heat 2 tablesoopns of oil, add the eggs and scramble to the soft
stage. Heat 2 additional tablespoons of oil in a wok or large skillet
and add the pork. Cook, stirring, until the meat is thoroughly
cooked. Add the ginger and stir. Add the rice, salt and pepper and
cook, stirring rapidly to blend all the ingredients. When the rice is
piping hot, mix in the remaining oil, the scallions and the egg,
broken up roughly. Spoon portions of the hot fried rice into the
lettuce leaves, roll with fingers and serve immediately. (Notice the
absence of soy sauce.)
Servings: 4 servings
Pork Fried Rice With Ginger Recipe brought to you by Recipe Ideas
Categories: Fried Rice; Meat; Pork; Rice; Vegetable
The History of Recipes
Food historians have proved the existence of recipes back into history, in fact as far back into recorded history as the early Egyptians, and quite possibly further than that. In practice though, generally, these old cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to food historians is a collection of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a man called Apicius compiled a few documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvre, entrees and afters, a very modern way of dining. Aspicius describes how the Romans used many different spices and herbs, including a few you will know for example bay, rue and parsley. As our culinary historical trip moves to more modern times there are a couple of books dating from the fourteenth century : a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the spicy food that we all know today, but instead accounts of the types of food prepared for the upper classes. In the 15th century, the Crusaders brought back many new spices and herbs from Arab countries, including spices like basil and rosemary. These new culinary innovations prompted a surge in manuscripts on cookery, the majority of which are kept safe in private cookery archives. Over the next few centuries, the wealthy families of the West strove to serve the most exotic banquets, and as a consequence, the best chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and publishing recipes of the day. By the arrival of the twentieth century, cooking books were starting to become popular mostly due to more people being able to read, people having increased free time and having more money to spend. The introduction of television brought us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like those on this site. |
We hope you enjoy this Pork Fried Rice With Ginger recipe.
