Pork Fried Rice

3 tablespoons soy sauce
5 teaspoons rice vinegar
1 tablespoon Asian sesame oil
1/4 teaspoon sugar
1/4 cup solid vegetable shortening
1/4 cup scallions
3 tablespoons garlic
3/4 pound Chinese barbecued pork, half cut into 1/2-inch dice and half sliced 1/3 inch thick
1/2 cup frozen peas, thawed
1 carrot, cut into 1/3-inch dice
6 cups rice (whatever you like) I used white
1/2 onion, Diced
Pinch of freshly ground pepper
Kosher salt

1. In a small bowl, stir the soy sauce with the rice vinegar, sesame oil and sugar.
2. Heat a very large skillet. Add the shortening and let melt. Add the diced pork and stir-fry over high heat for 1 minute. Add the peas,carrots, scallions and garlic and stir-fry until tender.

3.Cook rice as directed.

4. Stir in  soy sauce mixture and pepper and stir-fry. Add the rice stir and Remove from the heat and season with salt.  pickled ginger and serve.

Avocado Chicken Salad

Here’s the recipe I found on Pinterest and it lead me to a site called Key Ingredient.
http://www.keyingredient.com/recipes/175990657/avocado-chicken-salad/

THE RECIPE:

1 Pkg. boneless, skinless chicken breasts (2 or 3)
1 avocado
¼ of an onion, chopped
juice of ½ a lime
2 Tbsp cilantro (or sub basil if you prefer)
some salt and pepper, to taste

Cook chicken breast until done, let cool, and then shred. Add all of the other ingredients and mix.

MY VERDICT:

How on earth can you go wrong with Avacado. Genius. For the cilantro I had to use dried so I used 2 teaspoons instead of Tablespoons.
The recipe is great and way healthier then all that mayo for a normal chicken salad.