Pork Fried Rice

by Pat Tyler

(rice, pork, pressure cookery)

Cook and refrigerate the rice in advance of preparing this recipe.

Yield: 4 servings
Prep Time:
Inactive: 2-3 hours
Cook Time:

Ingredients

1 C uncooked rice blend
     Rice Select Royal Blend (Texmati Brown and Wild Rice
      with Soft Wheat & Rye) + I add pearled barley
1 ¼ C chicken broth
¼ C baby carrots, sliced
½ C butter, cut into 1 Tbsp-size cubes
2 C lean pork, cooked & diced
1 small onion diced (½ - ¾ C )
½ red bell pepper, diced
1 small zuccini, diced
½ C jarred mushrooms, sliced (1 C if using fresh)
1½ C snap peas, sliced
Season with Salt, Pepper, Soy sauce, Paprika, and cayenne to taste

Instructions

1. Pressure cook rice blend in the chicken broth 28 minutes. Release pressure naturally. Refrigerate the cooked rice until chilled.
2. While rice is cooking, boil the sliced carrots until crisp tender in water then drain and cool.
3. When rice is chilled, melt about 3 Tbsp butter in a large fry pan. Add the pork. Cook until lightly browned. Add butter as needed.
4. Add the onion and cook until translucent.
5. Add the bell pepper, zuccini, mushrooms, carrots, peas and stir until well mixed.
6. Begin adding the seasonings, tasting and stirring as you go. Cook until flavors mix and vegetables are crisp tender. Serve immediately.
7. This may be stored and reheated.