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Pork Fried Rice June 3, 2010

Posted by Toy Lady in random stuff.
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I am a huge fan of recycling.  Not necessarily my milk bottles and newspapers (though I do recycle those!) – but recycling of meals.

PhotobucketI love cooking a big roast . . . . a couple of turkey breasts . . . a bunch of chicken breasts. . . whatever, and using it in various ways.  It amuses me to, say, enjoy pot roast one day, then, a few days later, use the leftover beef, potatoes and carrots in, say, a lasagna.

PhotobucketNow people who have either been reading the blog for a while (all two of you!) may remember the Chinese-style pork chops I did a while back.  You may even recall that I also cooked a whole pork shoulder, using essentially the same recipe, a while back, and stashed a goodly bit of barbecued pork in the freezer.

PhotobucketAnd it’s really child’s play to take the leftover pork roast and use it in fried rice – but hasn’t that been done to death?   But you know, I think there’s a good reason for that.  It’s just that good!  And simple, too – we don’t really use a written recipe – just just sort of . . . build it.

PhotobucketSo fried rice.  Sure, it takes a bit of planning to do it right – you’ve gotta have the pork cooked, of course, and some rice cooked ahead of time – cold, dry rice works best for this.  And you’re gonna want a sauce of some sort – I use the sauce left from when I cook the pork, but if you don’t have that sauce handy, by all means, just mix 1/4 cup of either oyster or hoisin sauce with a Tablespoon or so of lower-sodium soy sauce.  It won’t be the same, no, but it will be fine.  Next time make extra sauce, I guess.

PhotobucketNow you remember how important mis en place is for stir-fry, right?  Well, it’s also important for fried rice – there’s just not as much mis to en place, if you know what I mean.

So let’s do this!

Brown a couple of slices of chopped bacon in your biggest frying pan, then remove the bacon to a separate bowl, leaving the grease behind.

PhotobucketYes.  Bacon grease. It’s OK, really.

While the bacon is cooking, you’re also going to want to dice some cooked pork (maybe a cup – 1/4 pound or so, I’d guess) and pull some peas out of the freezer (while I want to say a couple of handfuls, I’m gonna say a cup).

PhotobucketMince a couple of cloves of garlic and set that aside.  And chop a couple of scallions or a bunch of spring onions, or an even bigger bunch of chives – you just want something green and onion-y, that’s all.

Scramble a couple of eggs in the bacon grease, once you’ve removed the bacon, then return the bacon to the pan, along with the pork and the still-frozen peas, and stir them over a medium-high heat until they’re starting to heat (back) up.

PhotobucketClear a space in the center of the pan and add the garlic, stirring and smushing it into the pan – just until it’s fragrant, about 30 seconds or so.  Really, it doesn’t take long when the pan is hot!

Dump in your cold rice (though it’s probably room-temperature by now) along with your sauce – the hoisin-or-oyster sauce mixed with soy (or the lefteover BBQ sauce), and combine well, kind of chopping the rice apart with a spatula or a wooden spoon.

PhotobucketOnce the rice is hot, add the (now probably cold) scrambled egg and your chopped green onion-y things (chives, scallions, spring onions, whatever) and stir until the eggs are hot again (about a minute), serving with a splash of soy sauce.


And that’s it – homemade pork fried rice, an entire meal unto itself – you’ve got your meat, your starch and your vegetable!

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