Dinner Anytime: Marcus's Pork Fried Rice

         Look, I am a fan of an meal i can put in a Tupperware, throw in my bag and go to rehearsals all day, auditions all day, shows all day or any combination of all three.  I need something to give me energy, but not make me feel too full and satisfy me more than a protein bar or Juice Generation run can. Or after work when the only thing open to eat in my hood is Chinese, and its a try your luck game of how good or how greasy the food is. This recipe is one of my new staples that is easy, cheap and delicious.

Pork Fried Rice

Photo By: MPJ

½ pound     Boneless pork shoulder

2 cups         Brown Rice (Cooked)

½ cup          Frozen peas and carrots (bag)

½                Onion (medium) (diced)

½ teaspoon   Garlic salt

½ teaspoon    Onion powder

½ teaspoon    Cracked black pepper

½ packet        Sazón Goya (con azafran)

¼ teaspoon     Red pepper flakes

1 teaspoon      Rice wine vinegar

1 teaspoon      Soy sauce ( reduced sodium)

    First make your brown rice according to the package. You only need 2 cups cooked so that probably like 1 cup of uncooked rice. (**Tip: When or how every I cook my rice, I put chicken stock or a ½ -1 cube of chicken bouillon and ½ tablespoon tab of butter in to water. A great way to add extra flavor and not have to season or butter your rice afterward.)

      Chop your Boneless Pork Shoulder pieces into  bite size cubes. In a bowl, add the meat, garlic salt, onion powder, cracked pepper, Sazón, red pepers flakes, rice wine vinegar, and soy sauce.  Mix so that all the meat is seasoned.

      Heat 1 ½ Tablespoon of Oil (I like sesame oil) in a med fry pan. Make sure the oil is nice and hot , then add your meat to pan carefully. You want to sear it and it will go pretty quick because the pieces are so small. This helps lock the moisture in the meat.

      Add to pan your diced Onion and stir. Let onion cook for like 30 sec.

      Add you brown rice to pan and fold in. If your rice is cold cause it was left over from another night, add about ½ cup of water to pan with rice. This make sure the rice doesn’t stick to the pan while it is warming up.

      Once your rice is warm, Add the peas and carrots and fold in.  I put them in last so they keep there crunch and color.

      Let them sit together on the heat for like 2min and its time to eat.

You can substitute any ingredient you want in this dish whether meats or veggies, and this dish will still taste good and fill you up.