Ingredients
- 5 cups water
- 2 cups uncooked long-grain rice
- 1/4 cup dehydrated peas
- 1/4 cup dehydrated shredded carrots
- 1 & 1/4 tablespoons cooking oil of your choice
- 2 dehydrated garlic slices, crushed
- 1 pound cubed (1/2-inch) cooked pork
- 4 large eggs, beaten
- 1/3 cup soy sauce
Ingredients
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Instructions
- In a medium saucepan, combine the water, rice, and dehydrated peas and carrots, bring to a boil, reduce the heat to low, cover, and cook until the rice is tender, 15 to 20 minutes. (At this point, you can let the rice cool completely and refrigerate overnight. You have better results cooking fried rice with cold rice.)
- In a large skillet over medium heat, heat 1 tablespoon of the oil, then add the garlic and cooked pork and stir to coat with the oil. Increase the heat to medium-high, add cooked rice, carrots, and peas, and stir- fry until the rice turns light brown and get crunchy in places. Push the rice mixture to the side of pan, add the remaining 1/4 tablespoon oil, add the eggs, and scramble. Mix into the rice mixture, pour the soy sauce over, and stir until everything is evenly coated. Taste and add more soy sauce, if necessary.
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