Fried rice is a perfect for using up leftovers; perfect for leftover rice and that tail end bit of leftover pork roast, though any leftover meat will do. Shredded beef roast, sliced steak, chopped chicken and even shrimp work well too, so be sure to save any leftover meat you have and stick it in the freezer to save for this dish. This would be a great with boneless, skinless chicken breast meat or tenders too! If you want to cook the leftover meat a little bit longer, or if you're using raw meat of any kind, add it at the beginning as noted. If you only want to warm it over and not really cook it further, wait to add it until near the end when you add the rice, tomatoes and peas.
As is common to most stir-fry dishes this moves fast, so mise en place y'all - meaning prep everything first and have it at the ready before you start. You'll need peanut oil, 5 to 6 ounces of leftover pork sliced thin, 2 stalks of green onion sliced, 2 cloves of garlic chopped, a tablespoon of soy sauce, a heaping teaspoon of brown sugar, 1-1/2 cups of leftover rice, 1/2 of a tomato, seeded and chopped, 1/2 cup of frozen peas and 2 eggs beaten.
Heat the peanut oil on medium high and add the leftover pork and green onion. Stir fry it for a minute or two. If you are using leftover pork and do not want to cook it further, just wait to add it in later so that it is only warmed through. This recipe is based on using already cooked leftovers, but if you are using fresh, raw pork you will definitely want to add it here to cook it through a bit longer.
Add the minced garlic and stir fry for about a minute, moving it constantly. You don't want to burn it.
Mix together the soy sauce and brown sugar and add it to the pork mixture.
Stir the soy sauce and brown sugar mixture and cook for an additional 2 minutes.
Add in the rice, tomatoes and peas...
...and stir fry an additional 2 to 3 minutes, constantly stirring.
Scoot all of the rice and veggie mixture to the outside of the skillet, forming a well in the center. Pour in the beaten egg.
Let the eggs set for just a few seconds, then scramble them by moving them around but keep them in the center of the skillet, moving them until they begin to set.
Once they set well...
...begin to drag the rice and veggie mixture into the egg and turn it, repeating this until the egg is incorporated into the rice and veggie mixture.
Mix together, plate up, serve and enjoy!
Step by Step Pork Fried Rice
From the Kitchen of Deep South Dish
1-1/2 to 2 cups of leftover rice
2 tablespoons of peanut oil
2 stalks of green onion, sliced
6 to 8 ounces of leftover pork roast, sliced thin
2 cloves of garlic, minced
1 tablespoon of low sodium soy sauce
1 heaping teaspoon of light brown sugar
1/4 to 1/2 a tomato, seeded and chopped
1/2 cup of frozen peas
2 large eggs, beaten
Salt and pepper, to taste
Arrange everything and have it ready to go. Heat the peanut oil in a heavy bottomed skillet or wok. Add the onion and the pork if you want to cook it a bit. If it is already cooked to desired doneness, add the pork in later just to warm it. Stir fry for a minute or two.
Add the garlic and stir fry for about a minute. Meanwhile blend together the soy sauce and brown sugar. Add to the skillet and cook an additional 2 minutes, stirring constantly.
Add the rice, tomatoes and peas and stir fry for about 2 to 3 minutes. If you did not add you leftover pork, add it here.
Make a well in the center of the rice mixture and pour in the eggs. Let them set slightly, then begin to scramble the eggs by moving them around a bit but still keeping them in the center of the skillet. Once the eggs set, drag the rice and veggie mixture into the middle and turn; repeat until all of the egg is incorporated into the rice mixture and everything is warmed through. Taste and add salt and pepper as desired. Serve and enjoy!
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