Pork Fried Rice

Giving this a whirl tonight. Let the adventure begin.

Ingredients

4 teaspoons peanut oil, divided

2 large eggs, slightly beaten

1/2 cup chopped onion

1/2 cup shredded carrots

3 cloves garlic, minced

1 cup quick-cooking white rice

1/4 cup hoisin sauce

2 cups reduced-sodium chicken broth

1 1/2 cups diced leftover pork tenderloin

1/2 cup frozen green peas

Salt and freshly ground black pepper

DirectionsHeat 2 teaspoons of the oil in a large skillet over medium heat. Add the eggs and cook, stirring frequently, until cooked through and scrambled, 3 to 5 minutes. Remove the eggs to a plate and keep warm.

To the same skillet, still over medium heat, heat the remaining 2 teaspoons oil. Add the onion, carrots, and garlic and cook until softened, about 2 minutes. Add the rice and cook for 1 minute, stirring constantly to coat with the oil. Add the hoisin and stir to coat the rice. Add the broth, pork, and peas and bring to a boil. Remove from the heat, cover, and let stand until the liquid is absorbed and the rice tender, about 5 minutes. Fluff with a fork and season to taste with salt and pepper.

Transfer the fried rice to individual plates. Chop the cooked egg into small pieces and sprinkle over the rice just before serving.

Serves 4.

Dawson Days 2007 BBQ

This recipe was submitted by my father after a successful Dawson Day 2007 BBQ.

• One 2 lb. boneless pork roast or tenderloin,
• 2 (14) ounce cans whole tomatoes drained and chopped
• 1/3 cup raisons
• 2 tablespoons tomato paste
• 2 tablespoons apple or white vinegar
• 1 tablespoon chopped pickled jalapeno peppers
• 1 teaspoon beef bouillonsalt and pepper
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1 large onionCook high for 4 to 5 hrs or low up to 10 hours.

After cooked …shred pork with two large forks and return to mixture for 10 minutes

• Hamburger buns are optional