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
Recipes as a concept can be found far back into the far past, in truth as far into history as pharonic Egypt, and quite possibly further than that. Having said that, sadly, these early recipes were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe found, according to experts in ancient history are a few ancient 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 those who drank it feel exhilarated and blissful. Progressing into Roman times 25BC a roman called Apicius created a number of documents which described recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main meal and desserts, a style of dining still practiced today. Additionally, he tells us how the cooks of his times made use of many different aromatic flavours, including a few that are still present in modern kitchens such as basil, mint and parsley. Over the succeeding few centuries, the families of Europe tried to serve up the most extravagent banquests, and as a result the best cooks and their recipe collections increased in prestige. Nevertheless, it was during the 19th century that fine cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording popular recipes of the day. When we get to the twentieth century, cookbooks were starting to become popular as a result of increased literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Pork Fried Rice With Ginger recipe.
