Fiddle Version Pork Fried Rice (Vegetarians substitute Tofu or Eggs)

Move Vegetable Rice Mixture to side of pan to make

room to crack the egg

Stir egg vigorously to scramble or scramble egg

before you put it in the pan

The finished dish! YUM!

The fiddle version of this recipe was developed by accident. Egg Fried Rice and Pork Fried Rice have always been one of my most favorite dinners that my mother made when I was child. We often have pork chops and rice for dinner and I always make extra so that we can have pork fried rice the next night. My daughter, Katherine, loves this dish. I went to make it for her and didn't realize that Jason had taken most of the rice in his lunch. There was barely a cup of rice left so I decided to double up on the cabbage and use less rice and then it dawned on me that this is truly a fiddle version because there was barely a cup left. I decided to double up on the cabbage and use less rice adn then it dawned on me that this is truly a fiddle version becuase there are more veggies and the starch portion is reduced.

I use fresh vegetables in most dishes but one exception is frozen green peas. Frozen peas are often very sweet so we use those in this recipe.

This is a very simple dish. You can certainly make it more elaborate by adding other vegetables and spices. But I always like to keep comfort food simple. Mandarin Oranges or Clementines are delicious after eating this. At only 30-35 calories you might as well have two!

SUBSTITUTIONS FOR VEGETARIANS: Eliminate pork and replace it with Tofu. Or eliminate pork and add extra eggs.

FIDDLE PORK FRIED RICE

Makes 4 servings (1 packed cup per serving)

2 teaspoons olive oil

1/2 cup onion, diced

1 pinch of kosher salt

2 cups cabbage, thinly sliced

4 ounces cooked pork chops, chopped

(vegetarians substitute Tofu or add extra eggs)

1 cup cooked rice

1 egg

2 teaspoons low-sodium soy sauce

1/2 cup frozen green peas

Heat a large skillet over medium-high heat and add two teaspoons of olive oil. Add onion and saute for two minutes.

Add cabbage and carrot and saute for about 4 more minutes. Add cooked pork and saute for an additional 1 minute. Add rice and toss mixture until rice is warm. Add frozen peas and combine. Then move rice vegetable mixture to one side of the pan to make room to crack the egg.

Crack egg in the open side of the pan. Stir egg very quickly to scramble (or scramble egg in a bowl before you put it in the pan) When egg is cooked combine with fried rice. Then add soy sauce and mix together.

Per 1 cup serving: 276 calories, 13.9 g protein, 35% vitamin C, Iron 17%