Fried rice is a dish that can be varied endlessly!
Fried rice is a perfect way to use leftovers in the fridge, so find the vegetables you have lying around. However, be careful with cold-boiled rice. If you use rice from yesterday’s dinner, it must be stored correctly concerning bacteria.
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In this dish, I have used pork tenderloin, onion and light Japanese soy sauce.
Some tips when using a wok or frying pan.
As this should go fast, everything must be prepared before you start.
You do not have time to chop vegetables or run to the fridge to get something.
Therefore, present everything you are going to use before you start.
Chop and cut up everything you want in the wok.
Woking is done with high heat
If you do not have a wok, a large frying pan does the same.
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Fried rice with pork
- 2 tbs oil for frying
- 1 clove garlic pressed
- 200 g pork tenderloin Sliced
- 3 ts soy
- 2 eggs
- 1 tbs tomato puree
- 1 tbs sugar
- 1 onion in slices
- ¼ cucumber in slices
- 2 red chilies in thin strips
- 1 lemon cut into boats
- Fry the garlic for approx. 1 minute with 1 teaspoon soy.
- Add the pork tenderloin and cook over medium heat for 5 minutes.
- Put raw eggs in the wok and stir vigorously for about 2 minutes.
- Add the tomato puree, sugar, the rest of the soy sauce and onion, cook for 1 minute.
- Add the rice and let it cook on low heat for approx. 5 minutes, stirring so the color from the tomato puree colors the rice.
- Garnish with cucumber, red chilli and coriander. Squeeze lemon over.