This stir fried rice is the result of a less-than-stellar roasted pork tenderloin. In fact, the roast was so tasteless, The Baker complimented me on the rice only!! I marinated the roast in plum sauce which did nothing to enhance it. Needless to say, that recipe is now in the trash bin. However, I had to find a use for the leftover pork and the rice. This time, the whole meal got a compliment.
My kitchen does not contain a wok. I had one--a gift from a friend when I was single, living and working in Washington D.C.. There wasn't much cooking going on in my life at the time. I relegated that lovely, heavy wok to the top of my pinkish metal kitchen cabinets and forgot about it. Forgot about it until the day it worked its way to a precarious position on the cabinet top. Opening the cabinet door was enough to bring it crashing down on my head!! Once the stars cleared, I took that wok down the hall to the trash room and tossed it nine floors down the chute to wherever trash went at the time.
Years passed. Marriage. Children. Then a desire to branch out a bit in the kitchen. I acquired a Peking pan. I think it does as well as a wok and the flat bottom assures storage stability. However, I never store it above my head!
Stir frys are so easy. You can mix and match ingredients and have them all ready to go for a fast meal.
Pork Fried Rice
1/4 cup vegetable oil
2 cups cooked, cubed pork
1 medium onion in small dice (I also used some shallots because I had them)
Salt and pepper
3 cloves garlic, finely chopped
1 carrot, diced
1 cup frozen green peas
2 eggs, well beaten
3 cups cold cooked long-grain brown rice, grains separated
2 scallions, green tops only, thinly sliced on the bias
1. Heat a large wok or heavy-bottomed skillet over high heat. Add 1 Tbsp of the oil. Add the pork and cook, stirring until lightly browned. Add the onions to the pan and season with salt and pepper to taste. Cook for a minute or so then add the garlic and stir. Add the carrots and cook for two minutes, stirring well. Add the peas and cook another two minutes. Remove all to a large bowl.
2. Add another tablespoon of oil to the pan. When it is hot, quickly pour in the eggs. When the eggs are set on the bottom, turn with a spatula and cook for another minute or so. Remove to a platter and break them apart into smallish pieces.
3. Add the rest of the oil to the pan. While it is heating, make sure the rice grains are nice and loose. Add to the pan and break up any clumps, stirring to coat the rice with the oil. Let the rice cook undisturbed until it gets slightly crispy. This takes 2 to 3 minutes.
4. Add the pork, vegetables and eggs back to the rice. Stir and heat through for another minute.
5. Top with the scallions.