Curried Pork Fried Rice
Red and Green Bell Pepper
Scallion, Napa Cabbage, Bean Sprouts
Heat peanut oil in a wok or large pan over high heat. Add minced ginger, garlic and thinly sliced scallions. After about a minute add diced bell pepper. When the bell pepper starts to soften, add shredded Napa cabbage and thick sliced scallions. The last vegetable to add is the bean sprouts. Then add cold cooked white rice and mix thoroughly.
The Sauce:
All toasted sesame oils are not alike. La Tourangelle makes a sesame oil that is far superior. This producer partners with one of the oldest Japanese oil mills. The oil is crafted in central Japan strictly following 270-year-old traditional methods. The quality of sesame oil varies depending on the quality of the seeds, and the length and temperature of the toasting process. La Tourangelle’s Japanese partner uses only the freshest, highest quality seeds that are painstakingly cleaned and slow toasted.
In addition to the delicious sesame oil, it is the curry powder and fish sauce that give this fried rice its standout flavor! The sauce is made with 2 parts toasted sesame oil, 2 parts low-sodium soy sauce, 1 part fish sauce, 1 part curry powder. Trader Joe’s has a nice curry powder containing: cumin, turmeric, coriander, chili, mustard, cardamom, ginger, nutmeg, cayenne, cinnamon, black pepper, and saffron. They recommend toasting the powder first, in a dry skillet for best flavor.
After adding the rice to the vegetables then toss the sauce into the rice mixture. (When we were in Thailand a few years ago I became addicted to fried rice for breakfast. One of the components of Thai fried rice is fish sauce, which gives it a unique flavor).
I cook the ground pork in a separate pan. I use my ceramic titanium nonstick Scanpan, and do not add any oil. Season with a little salt and pepper, break up the pork, yet still leave it in bite-sized clusters. Drain the cooked pork in a colander. Gently toss the pork with the rice mixture.
Curried Pork Fried Rice
Serve with hot sauce on the side. Cilantro garnish.
From My Garden
Queen Elizabeth grandiflora rose (pink)
Wildfire hybrid tea rose (bright orange)
Julia Child floribunda rose (yellow)
Lavender sprigs
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My husband would love that dish. I'll have to remember that one.
As for your garden blooms – WOW! Doesn't get much more beautiful.
Great photo – hope there is more to come from you garden.
This fried rice looks so tasty…with all the flavors in it. Love it! Yummie pictures…
Oh my gosh I love pork fried rice.. this looks wonderful Lori Lynn. Would curry paste work.. I just bought some but have never even used curry paste before. It smells so good!
We will be leaving in a week or so to spend 2 – 3 weeks in L.B. I wanted to be there for the 4th but I don't know if that's going to happen yet. I probably won't get much blogging in.. hope you are well! 🙂
I want some of that fried rice right now!! Love the addition of the curried pork.
I love the flowers especially those lavender sprigs. I love love loooove lavender.
It seems so "smack the head" obvious to do something fun with the pork before throwing it in with the fried rice.