Barbecued Pork Fried Rice

Diced Cantonese barbecued pork with bacon, white onion, mushrooms and eggs, stir-fried with long grain white rice and flavored with low-sodium soy sauce and chicken broth.

Ingredients -

3/4 pound Cantonese Barbecued Pork Loin (char siu), diced
5 slices Bacon, cooked crisp, crumbled
2 tablespoons Peanut or Canola Oil
1 White Onion, chopped
1 cup chopped Mushrooms
2 Eggs, beaten
3 cups cooked Long Grain White Rice, chilled
2 tablespoons Low-Sodium Soy Sauce
3 tablespoons Chicken Broth

Preparation:

1. Heat wok over high medium-heat.

2. Heat oil to smoking point.

3. Add barbecued pork and stir-fry until browned.

4. Remove barbecued pork from wok.

5. Add onion and stir-fry 3 minutes, or until onion is tender.

6. Add mushrooms and stir-fry 2-3 minutes.

7. Add eggs to wok and stir-fry until set.

8. Add pork and bacon to wok.

9. Stir-fry 2-3 minutes.

10. Add soy sauce and broth. Stir-fry to mix well and heat through.

11. Serve hot.

Variations and Recipe Ideas:

Fried Rice Tips -

Mushrooms

Any good button cap style mushroom will work here in this recipe as the mushrooms are not the focal point.Chop the mushrooms into very small pieces.

Fried Rice Tips -

White Onion

You could substitute 5 or 6 chopped green onions in place of the small white onion for a different flavor and additional color to the dish.