Wednesday, December 19, 2012
Pork Fried Rice
This is a combination of leftovers so delicious I actually planned ahead for leftovers to make it.
I had leftover pork from this delicious pork roast, and I made rice the day before and refrigerated it because fried rice is best made with cold, leftover rice. Cold rice lets the grains stay separate and whole when tossing them around in the pan. You can use fresh, hot rice but the grains will break up and get kind of mushy.
I used these ingredients but feel free to mix up the vegetables and aromatics.
3-4 cups cold cooked rice
About 1/2 to 3/4 lb leftover cooked pork. You can use pork tenderloin, pork chops or pork roast. You can cook it expressly for this recipe (I'd recommend roasting or grilling in a hoisin barbecue sauce), but leftovers are quicker and easier.
2 carrots, peeled and diced.
1 bunch scallions or green onions, sliced.
Green parts separate.
2 garlic cloves and 1 inch of ginger, minced.
4-5 heads baby bok choy chopped (optional).
Plus 1 cup frozen peas, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, and sriracha to taste (optional if you like it spicy)
Heat a tablespoon of oil in a wok or large pan.
Add the carrots, the white parts of the green onions and the garlic and ginger. Stir fry for about 2 minutes.
Dice the pork into bite sized pieces and add to the vegetables.
Add the cold rice.
Break up the rice and add the soy sauce and rice vinegar.
Stir in the sriracha if you like it spicy. This amount gave it a big kick.
Stir fry until the rice and pork begin to warm through.
Then add the frozen peas.
And the chopped, rinsed bok choy and green parts of the green onions.
Toss together and stir fry until the bok choy is wilted and the rice is hot.
Serve it up in a shallow bowl or plate.
This is a one-pan meal made mostly of leftovers that only takes about 15 minutes start to finish. But it's packed with veggies and with flavour. Give it a try!