One of our favourite treats for a night in is "it's not take-out" sweet and sour pork. I've gradually been trying to make the best fried rice to go with it, and I think I nailed it last night. It's simple, easy, delicious, and while it was great with the saucy pork, it was stood well on its own. This will be my new go-to recipe!
1/2 cup uncooked rice
2 green onions, chopped
2 cups shredded cabbage
1/4 cup fresh parsley, chopped fine
1 1/2 Tblsp soy sauce
1 Tblsp hoisin sauce
1 clove of garlic, minced
1 tsp fresh garlic, minced
1/8 tsp crushed red pepper flakes (reduce if you are serving with a spicy stir fry)
Cook 1/2 cup of rice according to package directions (to yield 2 servings), and set aside. In a non-stick pan or with a touch of oil, saute green onions until slightly softened (1-2 minutes). Add cabbage and stirfry until it is softened and begins to get clear (4 minutes). Add parsley and rice, and stir to coat. Stir periodically to warm rice. Combine the remaining ingredients in a small bowl to make the sauce. As rice begins to warm, stir in the sauce to coat the rice. Continue to stirfry for 2-3 minutes until hot.