Fried Rice with Shredded Pork and Kale

Fried Rice with Shredded Pork and Kale

1. Wash the kale and drain the water for later use;

2. Chop the kale and place the leaves and stems separately;

3. White rice is ready;

4. Rinse the lean meat with water and cut into shreds for later use;

5. Add the shredded pork with starch, fish sauce, and water to marinate for 10 minutes;

6. Put the pot on the fire, add oil and cook for 50% heat, add the silky pork and stir fry, set aside after changing the color;

7. Heat oil in the original pot, add vegetable stems, stir fry, and add fish sauce;

8. Stir-fry for 2 minutes and then add the leaves;

9. Pour in an appropriate amount of water and stir fry;

10. Stir-fry until the kale becomes soft, add chicken powder and stir fry a few times;

11. Pour the rice into the pot and fry the rice loosely with a spatula;

12. Stir-fry until the rice is evenly heated, then pour in the shredded pork, stir-fry for a few times to get out of the pot;