Pork Fried Rice with Toasted Walnuts

Fast Fry and Delicious.

Last week I cooked a double batch of rice intending to make fried rice this week with the excess.  While looking at fried rice recipes I thought the one from Epicourious looked the most tasty so I adapted!  I love toasting walnuts in a 200 degree oven for 10 minutes and adding to stir fry dishes and they were delicious with this!

Ingredients for Pork Fried Rice with Toasted Walnuts:

12-16 ounces lean pork (Place chops or steaks in the freezer 40-60 minutes ahead to firm up for easy slicing and for removal of bone or fat, I have also used cutlets or loin roast.)
4-6 T. peanut or grape seed oil
2 lg. beaten eggs
1 red onion diced
1 bunch green onions with tops sliced on the diagonal about 1/4"
1 T. fresh ginger grated (I keep fresh ginger wrapped in the freezer, then peel and shred what I need and return the unused portion to the freezer, works great!)
2 t. sugar
2 T. hoisin sauce
2 T. soy sauce
1 T. rice wine vinegar
1/4-1/2  t. toasted sesame oil
4 C. cold cooked rice
1/3 C toasted whole walnuts, toased as above outlined

Slice the pork thinly with a sharp knife and set aside.

Heat half of the oil in the wok.  When oil is shimmering and hot add the eggs and leave for 10 seconds then turn.   Lightly scramble for 1 minute and remove to paper towels to drain and set aside.

Everything goes back into one pan!

Add the rest of the oil to the wok and when hot add the pork and fry until browned.  Add the onions and cook another minute.  Mix the sugar, sauces, oil, vinegar, and ginger in a small bowl then stir in well.  Add the eggs back in breaking them up as you stir.  Toss in the cold rice and stir well until everything is well coated.  Serve in flat bowls dividing the toasted walnuts atop each serving.  Yield 4 servings.

This was served with a seafood salad and sliced apple for dessert.  My husband was a happy hubby.  He remarked he has lived long and is in reasonably good health because he eats well?  Well that, the grace of God, and good genes I say