Pork Stir Fry Rice

There's nothing more frustrating than picking a recipe to try out from one of your cookbooks, only to forget which book and what page.  I had something in mind for dinner tonight but after searching for the elusive recipe for over an hour, I needed to get something made and fast.

That is where this Pork Stir Fry Rice came in, just something I threw together and it gave me a chance to try out my new electric wok.  My husband had found me this amazing electric duraceramic wok for real cheap, at Walmart.  I hadn't yet had a chance to try it out, so this was the perfect time to do it.

I loved it, it got everything cooked really fast, and I don't think there's anything better than a wok when it comes to stir frying food.

Pork Stir Fry Rice

1 pound thin pork tenderloins, sliced
Small onion, thinly sliced
1 (16 oz) bag Sugar Snap Pea Stir Fry mix
1 envelope Fried Rice Mix
1 garlic clove, finely chopped
Cooked rice
1/4 beef broth

Heat about 3 tablespoons of oil on the electric wok, when sizzling, add in the thinly sliced pork and cook for about 5 minutes until brown. 

Remove from wok, turn the heat down slightly and add in the onions, garlic and Stir Fry mix, stir well and fry for a few minutes.  You want the vegetables cooked but still with a bite to it.

Remove the veggies.  Add in the cooked rice, the beef broth and the packet of fried rice mix, mix well, fry for a minute or so, then add back in the veggies and the pork and heat through.

I removed half of the stir fry rice to a dish, and to the other half, I added 2 eggs because my son and I love egg in our fried rice, my husband and daughter don't.

Super quick and simple, quite healthy and yummy too.