Ingredients
1 egg
1 tbsp water
1 salt
1 oil
1/2 lb lean pork, cut in thin strip
1/2 tsp sugar
1/2 cup sliced green onions with top
1/2 cup sliced celery
3 cup cold cooked rice
1 cup bean sprouts
3 tbsp soy sauce
2 eggs, beaten
1 chopped cooked pork
Directions
Green Onion Brushes (see Note) Combine egg, water and 1/8 teaspoon
salt and beat. Heat wok or large skillet over medium high heat. Add 2
teaspoons oil and pour in egg mixture. Tilt pan to coat surface. Cook
until pancake is set and bottom is slightly golden. Turn and cool,
then roll up tightly and slice crosswise into slivers. Set aside.
Heat 3 tablespoons oil in wok or large skillet. Add pork, season with
sugar and 1/2 teaspoon salt. Stir-fry over high heat until browned
and cooked. Add green onions and celery and cook until crisp-tender.
Add rice and bean sprouts and cook until rice is heated through,
stirring to mix with meat and vegetables. Add soy sauce and stir to
mix. Make well in center of rice, pour in beaten eggs, allow to set
then scramble with chopsticks and stir into rice. Or heat 1
tablespoon oil in separate pan, pour in eggs and allow to set,
pushing set portion aside to allow uncooked egg to run underneath.
Cut into strips and stir into rice. Turn rice out onto platter and
top with chopped cooked pork and slivered egg. Make border of Green
Onion Brushes around rice. Note: To make Green Onion Brushes, select
large green onions. Cut off root ends, leaving as much white part as
possible. Cut onions in 3-inch lengths. Place on board and using
sharp knife, make slashes lengthwise from each end, cutting 1/2 inch
toward center. Place in bowl of cold water and onions will open up
and curl back. Chill in water 1 hour or overnight. Drain well before
using.
Servings: 6 servings
Pork Fried Rice Recipe brought to you by Recipe Ideas
Categories: Fried Rice; Meat; Pork; Rice; Vegetable
The History of Recipes
It is possible to trace the history of `recipes` far back into ancient history, in fact as far into history as the Egyptians, and possibly even further. Having said that, mostly, these old records were just primitive pictorial instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to experts is a collection of ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. As we move into The time of the romans 25BC a roman called Apicius created some scripts which described recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into starters, main course and desserts, something we still use today. Aspicius recounts how the cooks of his times used many different spices and herbs, including a few you will know like bay, rue and asafoetida. Moving on, we find a couple of interesting cookery books from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are not about the indian curry that is familiar to us all today, but rather descriptions of the types of food on the menus of the rich. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab countries, including spices like parsley and basil. These new culinary innovations was responsible for an increase in books on cookery, most of which are now in private collections. During the next few hundred years, the powerful and rich tried to serve the best banquets, and as a consequence, the best chefs and their recipe collections became highly prized. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, testing, and writing down recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cookbooks are increasing in popularity due to more people being able to read, people having increased spare time and disposable income. Like it or not, the introduction of TV gave us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes like those on this site. |
We hope you enjoy this Pork Fried Rice recipe.
