15 April 2010

Pork Fried Rice

This is a great way to use up leftovers. If we are having rice early in the week and then pork chops, later on, I will make some extra rice and thaw an extra pork chop or two to make this. You could also use leftover pork tenderloin. This can also be made with left over chicken or fresh shrimp (my favorite).





Pork Fried Rice
  • 6-8 oz pork, cubed
  • 1 1/2 -2 cups cold, cooked rice (I use long grain brown rice)
  • 1 cup carrots (I like to take matchstick and then roughly chop them)
  • 2 cups broccoli tops (or 1 cup peas)
  • 1/2 cup mushrooms (prepared, if raw use more ~ I keep cooked mushrooms in the freezer)
  • 1 med or 1/2 large onion, roughly chopped
  • 2 cloves garlic, minced
  • 2 tablespoons low sodium soy sauce
  • 1/2 teaspoon ginger paste
  • 1 egg
  • sesame oil
  • salt and pepper




Prepare meat and veggies before you start cooking.

Heat pan over med heat and add some oil.
Saute onion until just starting to turn translucent, then add garlic and ginger paste and saute for a few minutes. Remove and set aside.

Add pork to pan and cook until no longer pink. Remove from pan and set aside with onion mixture.



Add carrots and broccoli to pan. Season with salt and pepper. Cook until tender crisp, add mushrooms until just heated through. Remove and set aside with pork mixture.

Scramble and cook egg.
Add cold rice along with a drizzle of sesame oil and soy sauce incorporating scrambled egg. Once rice is heated through, add pork and veggies. Mix and make sure it is all heated.

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