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Pork Fried Rice
Serves 4

½ pound pork tenderloin (chicken or shrimp)
1/4 cup plus 2 tablespoons Kikkoman Sweet Soy Sauce separated
1 teaspoon ground ginger
3 tablespoons grapeseed or stir-fry oil separated
½ pound pork tenderloin (chicken or shrimp)
1 garlic clove minced fine
¾ cup carrots
¾ cup fresh peas
1 bunch green onions chopped white part only
1 package VeeTee rice
2 eggs, scrambled (optional)
Sesame oil to taste

1. Dice the pork into ¾ inch pieces and place in a bowl. Add ½ cup Kikkoman Sweet Soy Sauce and ground
ginger and stir. Set aside.
2. Add one tablespoon oil to a hot pan or wok and scramble the eggs. Set aside.
3. Add the remaining 2 tablespoons oil to the pan and add the pork and stir-fry for 1-2 minutes. Add the
garlic and stir-fry for only 30 seconds.
4. Add the carrots, onions and peas and stir-fry for 2-3 minutes. Add the rice and stir-fry for 2-3 minutes.
Add the sweet soy sauce and stir-fry for 2 minutes.
5. Add the scrambled eggs and sesame oil and stir-fry for 30 seconds. Serve immediately with the Coppola Claret Wine. There will not be any leftovers.



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