February 18, 2007

Pork & Seafood Fried Rice

3 cups cooked cold rice
1 1/2 cup roast pork
2 cups shredded cabbage
1/2 cup frozen assorted seafood
1/2 cup green beans. cut into small pieces
1/2 cup green onions, minced
4 dried mushrooms
2 cloves garlic minced
1 teaspoon grated ginger
2 small chili peppers, minced
3 tablespoons oil
3 tablespoons soy sauce
2 tablespoons broth
2 teaspoon sesame oil
1 onion sliced
2 eggs

Cover dried mushrooms with hot water for 20 minutes, then squeeze the liquid out and cut into thin strips. In a small bowl, beat eggs with a teaspoon of the sesame oil and a teaspoon of the green onions. Cook like an omelet in a large hot skillet, tilting to spread the egg mixture across the surface of the pan, about 2 minutes. When the top of the omelet is almost set, flip the omelet and cook for 1 minute on the other side. Remove to a plate and cut into thin strips. In a large wok or deep skillet, heat the oil. Add the mushroom, onion, garlic, ginger, and the rest of the green onion. Cook for 2 minutes over high heat, stirring until the onions have started to soften. Add the cabbage and green beans. Toss and cook for 2 minutes. Add the seafood, the pork, the broth and soy sauce. Toss and cover the pan. Cook for 3-5 minutes until vegetables are tender but still a bit crunchy. Uncover and add rice, stir frying until the rice is hot and the liquid has been absorbed. Stir in the egg strips and remove from heat.

My thoughts:
Today is lunar new year. This year is the year of the pig, actually the year of the golden pig, which happens only once every 600 years. This is a quick and easy fried rice which can serve as a whole meal. We bought premixed seafood (squid, octopus, mussels etc) but you can subsitute whatever you have on hand.