This is my new favorite way to cook pork loin. Tender, juicy, and delicious. The only downside is that you’re probably not going to have any leftovers.
I love this recipe. Very quick and simple. I’m not sure where the reverse part came from as it’s essentially just the guts of an egg roll without the roll, but that’s what I heard it called and I’m sticking to it. (“Reverse Egg Rolls” does sound better than “Egg Roll Guts”, so maybe there is a method to the madness.)
3 cups rice, fully cooked 1/2 to 1 lb pork (or chicken), very thinly sliced and chopped 3 large eggs 1 lb frozen peas 1 lb carrots, finely chopped 1 tablespoon and 1/4 cup soy sauce (gluten-free if needed), separated 1/4 cup vegetable oil 1 tablespoon sriracha 1/4 teaspoon salt Optional: 1 teaspoon sesame seedContinue reading “Pork (or Chicken) Fried Rice”