Pork and Veggie Fried Rice

I haven’t exactly planed out this weeks meals so this was just a throw together of what I had on hand. I think it turned out delish! Despite the name, this only has 2 tbsp oil and is more veggie than anything else.

Ingreedients:

2 lb Pork

2 cups Brown Rice

Carrots

Celery

Green Onion

Peas

Snow Peas

Bell Peppers

Ginger

Lime

Water Chestnuts

Bamboo Shoots

Soy Sauce

Red Wine Vinegar

Oil

Stir Fry Seasoning

Red Pepper Flakes

Sugar or Agave Nectar

Paprika

Dice the pork up into chunks and marinate for at least 2 hours in:

¼ cup soy sauce

2 tbsp red wine vinegar

1 tsp diced ginger root

1 diced bell pepper

Dash red pepper flakes

1 tbsp sugar

1 tsp paprika

Salt and pepper

In an oven safe dish, add the rice, 4 cups water and 1 tbsp butter. Bake the brown rice in the oven at 350 degrees, covered, for one hour. Cool.

In a large wok or electric skillet sauté the pork in 2 tbsp oil until browned and almost done.

While the pork is cooking dice up the veggies. (I decided to add in cabbage - not listed above)

Remove the pork from the pan and add the veggies. Cook until crisp-tender.

While the veggies are cooking, dice the pork up into small bites. Add the pork and the rice back to the pan, stir to combine. Add in ½ cup stir fry sauce, a fresh splash of lime and soy sauce. Serve with crunchy chow mien noodles.