Okay, so let me try this again without being an idiot. I made some awesome pork fried rice. I used a ham that I cured and smoked over the weekend, I let it cure for 10 days, then let it soak overnight to remove some salt. The last one I cured was way too salty. I wasn't thinking when I smoked it and rubbed it down with brown SUGAR. Idiot. So it was all nice and black, but the ham was delicious, not too salty, but I couldn't eat the bark.
I also smoked some butts over the weekend. Here's what I did - First I made some long grain white rice. Put it in the fridge to chill completely. I cut up the ham and butt into small chunks and tossed it around in some Yoshidas. Love you RonP!
I sauteed some onions, steamed some fresh carrots and used frozen peas. I got the wok smokin' hot and fried two eggs and removed. I used peanut oil by the way.
I added the cold rice and broke it all up. This takes a little while, I added oil like three times.
I then added the meat and Yoshidas, stirred around a bit, added the egg back in, stirred around a bit, then the carrots and peas and you guessed it, stirred some more.
I added salt and pepper lightly because I then added soy sauce which is pretty salty on its on. I made some Japanese style white sauce to serve with. I also chopped a green onion to top. It adds a nice crunchy onion flavor.
Thanks for looking!