Pork Fried Rice

This is a Kylie Kwong recipe and is also available in her cookbook, Simple Chinese Cooking. Serves 4.

I really enjoyed the subtle (and non-greasy) flavor of this dish -- my husband thought it was a little heavy on the ginger, but I liked the balance of the dish. Some folks might like a little more garlic.

If you don't have malt vinegar, apple cider vinegar works just as well. I didn't have any frozen peas but I would add them next time to up the veggie quotient.

I made the rice earlier in the day and refrigerated it so it would be dry enough to work in the dish.

It's a very good use for left-over pork tenderloin (which I always have when I buy the Costco double pork tenderloin) as it calls for 12-16 oz. of boneless pork. Also -- a great use for leftover rice.

Am looking forward to the leftovers for lunch today.