Step by Step Pork and Egg Fried RiceFried 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 as noted. 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 the remaining oil to the skillet, pour in eggs and stir until set.
Add pork and stir until warmed through. Add rice.
Return onion 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!
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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
- 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
- 1/2 cup frozen peas, thawed
- 1 (2 ounce) jar chopped pimento or roasted red peppers, drained
- 2 green onions, sliced
- 3 cups of leftover cooked rice
- 1 tablespoon of low sodium soy sauce
- 1 heaping teaspoon of light brown sugar
- Salt and pepper, to taste
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 the remaining oil to the skillet, pour in eggs and stir until set; add pork and stir until warmed through. Add rice, return onion 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.
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©Deep South Dish
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