About the Recipe
Ingredients
2 tbsp vegetable oil
1/2 cup fresh mushrooms (finely chopped)
6 cups rice (cooled cooked)
1/4 cup vegetable oil (divided)
1 1/2 cups cooked pork (cubed)
2 cloves of garlic (finely chopped)
1 (1in.) piece fresh ginger
3 stalks celery (diced)
1/2 small onion (diced)
1 large carrot (diced)
1/2 red bell pepper (diced)
1 tbsp soy sauce
3 green onions (finely chopped)
Preparation
Gather the ingredients.
Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until liquid has evaporated, and mushrooms are browned, about 15 minutes. Set mushrooms aside.
Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Set aside.
Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute. Add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in bell pepper and cooked mushrooms just until combined.
Add in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top.