Pork & Veggie Fried Rice

By Jenny & Rosie

Serves 4-6

1 ½ Cups (375 mL) Brown rice (cook a day ahead if possible)

3 cloves Garlic, peeled and minced or grated

1 tsp (5 mL) Ginger, grated (optional)

¼ Cup (60 mL) Low-sodium soy sauce

2 Tbsp (30 mL) Sesame Oil

⅛ tsp (1 mL) Ground black pepper

2 tsp (10 mL) Oil (if pork is very lean)

1 small 1 lb (454 g) Onion, sliced thinly or diced

1 lb (454 g) Ground pork

1 large Cabbage, shredded, or 1 bag (340 g) Coleslaw mix

1 large Carrot or 1 small Sweet potato, peeled and grated

1 Cup (250 mL) Sugar snap peas or frozen peas

Note: Wash all produce well.

Combine the rice and salt with 2 ¼ Cups of water in a heavy saucepan with a tight-fitting lid. Bring to a boil over high heat, then reduce heat to low and simmer for 40 minutes until rice is cooked.
Note: Step 1 can be done the day before. In that case, spread out in a shallow bowl or on a cookie sheet. Cool quickly by stirring to release the heat, then refrigerate the rice in a covered container.
In a bowl or blender, combine the garlic, ginger, soy sauce, sesame oil and black pepper. Set aside.
In a large frying pan, brown the pork and onions over medium-high heat, adding the oil if the pork is lean. A potato masher will help break up any clumps. Once the pork is cooked through and beginning to brown, about 7- 10 minutes, add the cabbage and carrot and stir to combine. Add the sauce mixture to the meat and veggies. Stir and cook for another few minutes, until the cabbage is crisp-tender.
Gently stir the rice and peas into the pork-cabbage mixture and cook to heat through. The pork and vegetable mixture could be served alongside or on top of the rice rather than mixing it together.

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