Thai Pork Loin Fried Rice
- 2 cups cooked, diced Coleman Natural Salt & Pepper Marinated Pork Loin Filet
- 3 cups basmati rice, cooked & cooled
- 4 large eggs, beaten
- 3 Tablespoons Avocado Oil, divided
- 2 teaspoons Toasted Sesame Oil
- 4 garlic cloves, minced
- 1 Tablespoon ginger, minced
- 1/3 cup green onion, sliced
- 1 cup baby carrots, sliced into coins
- 1/2 cup chopped cashews
- 1 cup frozen peas
- 2 Tablespoons Thai Fish Sauce
- 1 teaspoon soy sauce
1 Follow package directions for cooking 2 cups basmati rice (yields about 3 1/2 cups finished rice). Set aside to cool.
2 In a large skillet, soft scramble the eggs until set. Transfer to a cutting board and chop into small pieces. Place chopped egg in a large mixing bowl.
3 In the same skillet, heat 2 Tablespoons avocado oil and toasted sesame oil over medium heat.
4 Add garlic, ginger, carrots, green onion, and cashews. Sauté, stirring occasionally until the carrots are tender (about 5 minutes). Add contents of the pan to the eggs in mixing bowl.
5 Add cooked, diced pork loin to the skillet along with the frozen peas. Sauté until warmed through (about 3 minutes). Add to the contents in the mixing bowl.
6 Heat the remaining 1 Tablespoon avocado oil to the skillet, along with the Thai Fish Sauce and soy sauce.
7 Add the cooked, cooled basmati rice and cook, stirring frequently, until the rice is heated and begins to brown slightly.
8 Add the contents of the mixing bowl to the skillet, and toss to combine and heat through. Season with additional soy sauce if desired. Serve hot in individual bowls and enjoy!