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Fried Rice With Pork And Kale
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Submitted by:
Chris |
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If you like Chinese or Japnese food at all this is the dish for you. Mouth Watering rice and vegetable it is great. |
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INGREDIENTS:
- 2 tablespoon(s) , Vegetable Oil
- 2 whole , Garlic Cloves Minced
- 1 tablespoon(s) , Fresh Ginger Finely Grated and Peeled
- 1 small , Onion Halved Lengthwise and Thinly Sliced Crosswise
- 1 whole , Carrot Cut Into 1/8-inch Thick Matchsticks
- 3/4 cup(s) , Kale Sauteed
- 1 1/2 cup(s) , Jasmine Rice Cooked and Chilled
- 1/2 cup(s) , Mung Bean Spouts
- 1 tablespoon(s) , Fresh Lime Juice
- 1 tablespoon(s) , Soy Sauce
- 1 teaspoon(s) , Sugar
- 1 teaspoon(s) , Fresh Chile Minced
- 2 whole , Scallions Thinly Sliced
- 2 tablespoon(s) , Fresh Cilantro Chopped
- 1 whole , Egg Lightly Beaten
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| Instructions: |
Heat oil in a wok or a deep 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking. Add garlic and ginger and stir-fry until golden, about 1 minute. Add onion and stir-fry until lightly browned, about 2 minutes. Add carrot and kale and stir-fry 2 minutes. Add rice, pork, and bean sprouts and stir-fry 1 minute.
Stir together lime juice, soy sauce, sugar, and chile until sugar is dissolved. Add soy mixture to wok, then add scallions and 1 tablespoon cilantro and stir-fry 1 minute. Add beaten egg (if using) and stir-fry until egg is set, about 1 minute. Serve sprinkled with remaining tablespoon cilantro. |
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