Name: Pork Fried Rice with Shiitakes and Bean Sprouts
Total time: PLACEHOLDER
Cuisine: AsianAsia
Ingredients: 3 tablespoons soy sauce; 2 tablespoons rice vinegar or cider vinegar; 1 tablespoon hot sauce; 2 tablespoons vegetable oil; 4 large eggs , beaten lightly; 8 ounces white button mushrooms , sliced; 2 cups packaged coleslaw mix; 8 scallions , white parts sliced thin, green parts cut into 1/2-inch pieces; 2 (8.8-ounce) packages Uncle Ben's Original Long Grain Ready Rice (8.8 ounces each); 1 - 2 cups leftover meat from Chinese Sticky Ribs, shredded; 1 cup bean sprouts , chopped coarse

Why This Recipe Works

Fried rice recipes usually call for cold (leftover) white rice, but we found that Uncle Ben’s Ready Rice works especially well in our Pork Fried Rice recipe if you don’t have any leftover rice in the refrigerator. Our recipe also uses packaged coleslaw mix, which makes a great stand-in for shredded cabbage and requires no preparation.

Before You Begin

Be sure to avoid seasoned rice vinegar, which contains sugar and will make the fried rice too sweet. Feel free to use 4 cups of leftover rice instead of the Uncle Ben's Ready Rice. This recipe works with any leftover roast pork or ham.

Instructions

Combine soy sauce, vinegar, and hot sauce in small bowl. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until just smoking. Cook eggs, scrambling and breaking into small pieces, until cooked through, about 1 1/2 minutes. Transfer to separate small bowl.

Return skillet to medium-high and heat 2 teaspoons oil until just smoking. Cook mushrooms until lightly browned, about 5 minutes. Transfer to medium bowl. Heat remaining 2 teaspoons oil in skillet until just smoking. Cook coleslaw mix and scallion whites until just softened, about 1 minute. Add rice, soy sauce mixture, rib meat, bean sprouts, egg, and scallion greens and cook, stirring constantly, until heated through, 1 to 2 minutes. Serve.