Pork Fried Rice

Pork Fried Rice

Serves 4

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.

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

1. 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.
2. 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.