Thursday, April 9, 2009

Step by Step Pork and Egg Fried Rice

Step by step, how to make fried rice.

Step by Step Pork and Egg Fried Rice

Fried rice is perfect for using up leftovers - that leftover rice and that tail end bit of a 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.

It's also great with raw boneless, skinless chicken breast meat or tenders too, though if you're using raw meat of any kind, add it at the beginning to cook it through. If it's already cooked and 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, peas and veggies.

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 if you have that - canola or vegetable oil if not. I like to use peanut oil because it has a very high smoke point and for a proper stir fry or, in this case, fried rice you need that oil very hot and things moving. You'll want about leftover, cubed pork, chopped onion, carrots and celery, chopped garlic, 3 cups leftover rice, chopped pimento or roasted, red pepper, frozen thawed peas, sliced green onion, 2 beaten eggs, soy sauce and brown sugar.


Heat 1 tablespoon of the oil in a heavy bottomed skillet or wok over high heat. Add the onion, carrot and celery and stir fry for 4 minutes. Add the garlic and stir fry for one minute longer; remove and set aside.


Add half of the remaining oil to the skillet, pour in eggs and stir until set. Remove and set aside with the veggies.


I've since revised this to cook the rice first so that it's more fried, so add a little more oil to the pan, add the rice, stir fry it, then add the pork.


Return veggie and egg mixture to skillet, stir and add the peas, pimentos or peppers and green onion.


Continue to stir fry for about 2 to 3 minutes. Add the blended soy sauce and brown sugar. Add to the skillet and cook an additional 2 minutes, stirring constantly.


Taste and add salt and pepper as desired. Serve and enjoy!


For more of my favorite pork recipes, visit my page on Pinterest!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!



Yum

Recipe: Step by Step Pork and Egg Fried Rice

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 10 min | Yield: About 4 to 6 servings

Ingredients
  • 2 cups cubed leftover roasted pork
  • 2 tablespoons peanut or canola oil
  • 1/2 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 1 tablespoon minced garlic
  • 2 large eggs, beaten
  • 3 cups of leftover cooked rice
  • 1/2 cup frozen peas, thawed
  • 1 (2 ounce) jar chopped pimento or roasted red peppers, drained
  • 2 green onions, sliced
  • 1 tablespoon of low sodium soy sauce
  • 1 heaping teaspoon of light brown sugar
  • Salt and pepper, to taste
Instructions

Prep everything and have it ready to go. Heat 1 tablespoon of the oil in a heavy bottomed skillet or wok over high heat. Add the onion, carrot and celery and stir fry for 4 minutes. Add the garlic and stir fry for one minute longer; remove and set aside.

Add half of the remaining oil to the skillet, pour in eggs and stir until set; remove and set aside with veggies. Add rest of oil to skillet and add rice; stir fry. Add pork and return veggie and egg mixture to skillet, stir and add the peas, pimentos or peppers and green onion; continue to stir fry for about 2 to 3 minutes. Blend together the soy sauce and brown sugar. Add to the skillet and cook an additional 2 minutes, stirring constantly. Taste and add salt and pepper as desired. Serve and enjoy!

Bacon and Egg Fried Rice: Substitute 1/2 pound of roughly chopped bacon for the leftover pork. Saute first, in the peanut oil before proceeding with the rest of the recipe.

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on April 9, 2009
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14 comments:

  1. I do this a lot. It's so good and curbs my cravings for take out.

    ReplyDelete
  2. Hi Kristin! I still love a good Chinese buffet - haven't been in awhile - so this sure does help to curb that craving, at least for a little while!

    ReplyDelete
  3. This looks amazing. It's 9:20 a.m. and now I'm starving for Chinese. ;o)

    Joy <--via SITS

    ReplyDelete
  4. I know, now I want Chinese and its 10am. I dont like onion and tomato but this looks really good.

    ReplyDelete
  5. Wow - yum! I have never made fried rice. Now I want to!!

    Thanks so much for stopping by my blog yesterday!

    ReplyDelete
  6. This looks so good. I've never had tomato in fried rice but will try it now. Thanks.

    ReplyDelete
  7. Oh Mary that is so colorful and yummy looking. That picture makes me want to get started on that fried rice recipe NOW!!!

    ReplyDelete
  8. Hey who says ya can't make up a batch of fried rice for brunch LOL??!! Have a great day ladies!

    ReplyDelete
  9. Thanks for commenting on my blog. I'm now following yours..I'm a sucker for good easy recipes. :)

    Have a Good Friday. TTYL

    ReplyDelete
  10. Hi Mya! Thanks for stopping by and visiting my world too!

    ReplyDelete
  11. A FIRST FER ME, NEVER SAW TOMATOES IN FRIED RICE.

    ReplyDelete
    Replies
    1. Well.... this is of course my version of fried rice and besides, it's only a tiny amount but it's pretty good - why not try it sometime, rather than just being anonymously critical?? Of course, they are optional. :)

      Delete
  12. So I made kind of an abbreviated version of this Fried rice, to go along with my Baby Back Ribs (your recipe too) I will make a full version next time, it was YUMMY everyone in the house loved it, Ribs were the best I've ever made, way to cold up north here or I may have finished them on the Weber!!!! Been doin a lot of cookin from your page here, two soups (Pea, Senate Bean, also Red Beans and Rice, the week before),in the last week, also the Sweet Tea is the best I've EVER HAD!!! Thank You for such a GREAT COOKIN PAGE, so many YUMMY lookin recipes, which I plan to wade through, I'll keep ya posted on my progress!!! Mary THANKS AGAIN for such a wonderful page, Jeff

    ReplyDelete
    Replies
    1. Oh my goodness Jeff, you really made my day today!! I'm so glad that you're enjoying some of the recipes here & thank you SO much for the uplifting note!

      Delete

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