Things You'll Need:
- Wok
- Rice Cooker
- 1 lb. boneless thin cut pork loins
- 1/2 cup soy sauce
- 3 tbsp sesame oil
- small frying pan
- 2 cups jasmine rice
- 1 green bell pepper
- 1/2 vidalia onion
- meat tenderizer
- 1 tbsp. lemon pepper
- 2 garlic cloves
- Large serving bowl
- 2 small bowls
- Cutting board
- Large knife
- 2 tsps. garlic salt
- Large wooden spoon
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Step 1
Start the rice in a rice cooker. The best way to keep the rice from being too soft or too hard is to fill it with water no more than 1 1/2 inches above the rice surface. The rice cooker takes about 20 minutes to finish rice.
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Step 2
Slice the pork loins into 1/2 inch by 1 1/2 inch strips. They don't have to be perfect measurements, but this turns the fried rice from being just a side dish into a filling meal. Season the meat with the meat tenderizer and lemon peppers.Spread one tablespoon of the sesame seed oil onto the frying pan and cook the meat over low-medium heat.
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Step 3
Chop up the onions, bell pepper and garlic cloves into tiny squares about 1/4 inch wide. Season with garlic salt, put the mix in a bowl, and refrigerate until the meat is almost done cooking.
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Step 4
Coat the Wok with 1 tablespoon of sesame seed oil. Be sure to spread the oil over the entire surface of the pan. Heat the pan up to medium high and place the vegetables in them. Continuously stir the vegetables around until they are cooked but still firm. Remove and place into a bowl.
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Step 5
Coat the pan with another tablespoon of sesame seed oil and, if the rice is finished, stir into the pan. Continuously stir the rice around to ensure it doesn't stick or burn on the wok. After two minutes of cooking, dash in the soy sauce and stir. Your rice should be a light brown color. Continue to stir and cook for two more minutes.
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Step 6
Stir vegetables into the rice and cook for one minute. Then stir in the meat and cook for another minute. Empty the wok into a serving bowl and allow it to stand for three minutes before serving.
