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Minced Pork Fried Rice with Collard Green

  • 134
  • 7 Months Ago
DIRECTIONS Heat a tablespoon of the oil in a wok or large skillet over medium-high heat. Once the oil shimmers, stir in the garlic, scallions and ginger; reduce the heat to medium and stir-fry for 2 minutes, or just until softened and fragrant. Add the remaining tablespoon of oil, then the salt, crushed red pepper flakes, the bell peppers, okra, if using, and the ribbons of collard greens; increase the heat to medium-high and stir-fry for 3 minutes, then add the cooked rice, black-eyed peas and ground soumbala; stir-fry until the rice is heated through and looks evenly seasoned, breaking up any large clumps as you cook. Stir in your choice of optional cooked eggs or chicken or shrimp or tofu, if using; once they're heated through, remove from the heat. Taste and add a bit more salt, or ground soumbala, as needed.

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