Pork Fried Rice and Needlepoint Memories

Along with the happiness this time of year, it also does not go without us missing those that are no longer with us.

Recently my mom sent me an ornament that my Grandmother made many, many years ago.  She has been keeping it stored this whole time and it looks like it was made just yesterday.  It reminds me of the "little white church", as everyone refers to, in my hometown of Fairbanks, Alaska.

I am so happy to have this treasure and little piece of her love with me this year.  I am missing her so much and Grandma's special craft made cards she would send every year.

My Grandma and Aunt would always go out for their special dinner during the holidays for Chinese food.  I just loved that tradition they would do every year.  I guess I have been feeling very nostalgic and thinking of her a lot.  I made this Pork Fried Rice...my first time of conquering fried rice from scratch ever.  I think "GGMa" would have really liked this dish.

Pork Fried Rice

Courtesy of Delish.com

2 Tbl vegetable oil, divided

3 large eggs, lightly beaten

1/2 onion, chopped

1 carrot, peeled and cut into 1/4" pieces

1/2 lb. ground pork

kosher salt

freshly ground black pepper

1 Tbl grated ginger

2 cloves garlic, minced

1 c. frozen peas

4 c. cooked white rice

2 Tbl low-sodium soy sauce

1 Tbl hoisin sauce

3 green onions, thinly sliced

1 tsp sesame oil

In a large skillet over medium heat, heat 1 tablespoon vegetable oil.  Add eggs and let sit for a few minutes before lightly scrambling and folding the egg mixture over itself.  Remove from skillet and set aside.

In the same skillet, heat remaining tablespoon oil then add onion and carrot.  Cook, stirring occasionally, until the vegetables are tender.  Add the ground pork to the skillet and season with salt and pepper, then cook until the pork is no longer pink and is starting to caramelize.  Stir in the ginger, garlic, and peas and cook until fragrant, about 1 minute.

Add the rice then stir in the soy sauce, hoisin, green onions, and sesame oil.  Toss to combine then fold in scrambled eggs.  Serve immediately.

**Served with honey-lime glazed salmon...incredible!

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