I’m on a post-stripocalyptic high
…right now from all the nakedy goodness at the Burlesque Hall of Fame Weekend in Vegas. To be able to work with, care for and ogle legendary performers like Tiffany Carter and Kitten Natividad is too much for words. But alas, I am home now and it’s time to get back in the kitchen. Don’t get me wrong, my real life is ridiculously incredible. There’s just not enough Kitten Natividad in it.
Coming home after a week can be an iffy refrigerator experience. You never know what kept and what didn’t. (Speaking of kept – it was good to see you, Mr. Just). Fortunately, I was able to throw together a fried rice that was quite delicious after a week of Sbarro, Subway and TGIFridays (and the occasional Gordon Ramsay spread). I’m passing the savory goodness on to you. You’re welcome.
Pork Fried Rice
Pork Chop cut into cubes
Red Pepper Flakes
Salt & Pepper
Dry White Wine
Cook rice at least three hours ahead of time and refrigerate to cool. Warm, just-cooked rice will not fry properly. Mix molasses and soy sauce in a small bowl at a ratio of about 1 to 2. Add all seasonings and whisk into a “marinade consistency”. Break eggs and whisk to prepare for scramble.
Heat oil in a wok. Stir fry pork cubes until done inside and slightly browned at edges. Remove from wok and set aside. (You may need to add a little oil here. If you find that you do, make sure it back up to hot before adding vegetables). Stir fry the vegetables until they begin to soften. Add a healthy portion of white wine and cook it out, stirring often. In a separate pan, scramble the eggs and set aside. And cold rice to vegetables. Add molasses/soy mixture and stir until veg and rice is evenly coated. Stir fry until you get the texture you want. I prefer it slightly gooey with a few crispier rice bits. Remove from heat and stir pork cubes into entire mixture.
Spoon fried rice onto a plate and top with a portion of the scrambled eggs and a few bean sprouts.