Serves 8

When I had my first apartment, I quickly got tired of microwaveable meals and empty carbs. I wanted to learn how to cook amazing meals from all over the world. I began by learning about Asian cuisine first. Within weeks I had found a good wok and learned how to create my own sauces. It was love at first bite.

1-1/2 cup – Cooked cubed pork
2 cups – White rice
1 Tbs. – Butter
1/2 cup – Soy sauce
3 cups – Water
1/2 cup – Carrots chopped and diced
1/2 cup – Celery chopped and diced
1/2 cup – Onion chopped and diced
2 eggs – Scrambled
6 – Scallions, light green parts sliced across the stalk
1 Tbs. – Sesame oil
4 Tbs. – Peanut oil
1 – Chinese five spice

To make the rice, melt butter in a large pot on high heat. Add the rice and sauté until rice pops and turns translucent, about 4 minutes. This prevents the rice from sticking together. Add the water and soy sauce, bring to a rapid boil. Cover and reduce to low heat for 20 minutes.

Tip: Making the rice ahead of time and refrigerating is very helpful and aides in the next step.

In an electric skillet, warm the peanut oil on medium high, add the carrots, celery and onion. Using a spatula, stir the vegetables until softened, about 8 minutes. Push the vegetables to one side of the skillet and cook the scrambled eggs, but don’t overcook. Add the cooked pork, sesame oil and scallions, stir for 2 minutes. Add the browned rice, and Chinese five spice (amount to your liking), and bring heat up to high, stirring constantly, about 4 minutes. If you feel that you need to add more peanut oil or soy sauce, feel free.

Serve hot, perhaps with wasabi and soy 🙂