3/4 pound boneless pork loin
5 slices bacon
2 eggs, beaten
1 cup chopped fresh mushrooms
1/2 cup thinly sliced green onion
3 cups cooked rice, chilled
1/4 cup soy sauce
Servings: 4
1. Partially freeze pork. Thinly slice across the grain into bite-sized strips; set aside.
2. In a large skillet or wok cook bacon until crisp. Drain bacon, reserving 3 tablespoons drippings; crumble bacon on paper toweling.
3. Cook eggs in 1 tablespoon hot drippings for 2 minutes or until set; remove and set aside.
4. Add 1 tablespoon drippings to skillet. Stir-fry half of the pork till browned; remove. Stir-fry remaining pork; remove. Add the remaining drippings to skillet; stir-fry mushrooms and onion 1 minutes or until tender. Stir in bacon, egg, pork and rice; cook 2 minutes, stirring gently. Pour soy sauce over pork-rice mixture; cook 3 minutes more or until heated through.
Preparation Time: 20 minutes
Cuisine: Asian
5 slices bacon
2 eggs, beaten
1 cup chopped fresh mushrooms
1/2 cup thinly sliced green onion
3 cups cooked rice, chilled
1/4 cup soy sauce
Servings: 4
1. Partially freeze pork. Thinly slice across the grain into bite-sized strips; set aside.
2. In a large skillet or wok cook bacon until crisp. Drain bacon, reserving 3 tablespoons drippings; crumble bacon on paper toweling.
3. Cook eggs in 1 tablespoon hot drippings for 2 minutes or until set; remove and set aside.
4. Add 1 tablespoon drippings to skillet. Stir-fry half of the pork till browned; remove. Stir-fry remaining pork; remove. Add the remaining drippings to skillet; stir-fry mushrooms and onion 1 minutes or until tender. Stir in bacon, egg, pork and rice; cook 2 minutes, stirring gently. Pour soy sauce over pork-rice mixture; cook 3 minutes more or until heated through.
Preparation Time: 20 minutes
Cuisine: Asian
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