Pork Fried Rice
- Farmer John’s Roasted Garlic & Cracked Peppercorn Tenderloin, Diced Small
- 12 Cups Cooked Jasmine Rice, Preferably Day-Old12 Cups
- 10 Cloves Garlic, Minced Finely10 Cloves
- 1 Bunch Kale, Stemmed & Roughly Chopped1 Bunch
- 2 Cups Pineapple, Diced2 Cups
- 2 Cups Peas, Frozen2 Cups
- 2 Each Red Bell Pepper2 Each
- 1 Bunch Scallions, Slice Thinly1 Bunch
- 4 Eggs, Scrambled & Cooked4
- Vegetable Oil
- Chili Sauce If Desired
- Sesame Seeds If Desired
- 1/4 Cup Ponzu1/4 Cup
- 1/4 Cup Tamari1/4 Cup
- 1/4 Cup Sriracha1/4 Cup
- 1/4 Cup Sesame Oil1/4 Cup
- 2 Tbsp. Salt2 Tbsp.
Chop tenderloin in small pieces, set aside.
Heat up your wok or any large pan you have. Make sure you have enough space to move your rice around while cooking.
Add oil to your wok, then sauté the tenderloin until brown. Lower the heat to medium and add 1/2 cup water. Let it simmer for 5 minutes, adding more water if needed. You want the tenderloin to tenderize and turn the water into a gravy consistency.
Add garlic to sauté for 1 minute. Then, add rice, letting it get a little crispy. Use a large spoon to keep sautéing your rice.
Add the rest of the ingredients, scrambled cooked eggs, and the soy glaze. If needed, keep adding oil so your rice doesn’t stick to the pan.
Divide accordingly. Add chili sauce and sesame seeds, if desired.
Soy Glaze: Use a fork and mix all soy glaze ingredients together