Pork Fried Rice! Make it better than your local restaurant! YUM!!!

Doug shows you how to make an amazing and easy PORK FRIED RICE! The recipe is below.

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RECIPE:
2 CUPS PORK (I USED SPARE RIBS, YOU CAN ALSO USE PORK BUTT) PORK RECIPES ARE BELOW IF NEEDED.
6 CUPS WHITE RICE
1-2 CUPS DICED CARROTS
1 CUP DICED GREEN ONIONS
1 CUP OF PEAS
2 EGGS
SESAME OIL
SOY SAUCE

DIRECTIONS:
FIRST PREPARE THE RICE. I USE MINUTE RICE, MAKE ABOUT SIX CUPS, FOLLOW DIRECTIONS ON BOX. WHEN MADE PUT ON SIDE.

IN A WOK OR A CAST IRON FRYING PAN, POUR SESAME OIL TO COVER BOTTOM OF WOK, PUT ON THE HIGHEST HEAT.
GIVE A MINUTE OR TWO FOR OIL TO HEAT UP.
PUT DICED CARROTS IN OIL AND STIR THEN ADD GREEN ONIONS AND STIR OFTEN.
AFTER ABOUT 2 MINUTES ADD PORK AND STIR OFTEN.
AFTER ANOTHER 2 MINUTES OR SO, ADD 2 SCRAMBLED EGGS AND STIR FOR AN ADDITIONAL MINUTE.
ADD THE RICE AND FOLD ALL INGREDIENTS TOGETHER THEN ADD SOY SAUCE TO YOUR PERSONAL TASTE. ADD A LITTLE AT FIRST AND TASTE BEFORE ADDING MORE IF NEEDED.
ADD PEAS AND SOME MORE GREEN ONIONS ON TOP TO FINISH.

PORK PREP:
TAKE A RACK OF SPARE RIBS AND ADD SEASONING OF CHOICE, I USE TONY'S CREOLE SEASONING. DOUBLE WRAP THE RACK OF RIBS IN FOIL SO IT IS SEALED. PLACE IN OVEN AT 275 FOR 2 HR. THEN OPEN TOP AND BRUSH ON FAVORITE TYPE OF BBQ SAUCE AND PUT BACK IN OVEN FOR ABOUT 10 MINUTES, THIS SHOULD PUT A NICE GLAZE ON THE TOP AND THE FLAVORS WILL BE AWESOME. I TAKE ABOUT HALF A RACK AND TAKE MEAT OFF THE BONES AND CUT UP TO BITE SIZE AND USE THAT FOR THE RICE.

YOU CAN ALSO USE A PORK BUTT. PLACE A SEASONED PORK BUTT IN A SLOW COOKER OR CROCK POT ON HIGH FOR ABOUT 4-5 HOURS UNTIL ITS FALL APART TENDER, ONCE AGAIN CHOP UP TO BITE SIZES AND USE FOR RICE, ADD AS MUCH OF THE MEAT AS YOU WANT.

PLEASE TRY THIS RECIPE, IT'S SO EASY AND THE TASTE WILL RUIN ANY TAKEOUT FRIED RICE YOU EVER HAD. YOU CAN ALSO SUBSTITUE CHICKEN OR SHRIMP TO MAKE YOUR FAVORITE FRIED RICE.

CHEERS!!!

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