Thursday, April 3, 2014
Pork Roast Round III Pork Fried Rice
I have certainly gotten my moneys worth from a 2 pound ribeye pork roast that I purchased and first dined on Monday night. The first meal was Raspberry Jalapeno Glazed Pork Roast, Twice Baked Potatoes and Napa Cabbage Slaw, which was fantastic (just scroll back to Monday night for the recipes). Then, Tuesday night, I enjoyed the pork roast with Cuban black beans and rice, which is one of my favorites (recipes are just one day down). The finale for the pork roast was last night when I used the last of it to make a delicious and very simple pork fried rice.
I have made and posted recipes for shrimp and chicken fried rice within the last few months, so I think this will be the final installment in the fried rice trilogy. It is best to chop and prepare all of the ingredients before turning on the stove because, once you start, it goes really fast and there is no time to be chopping onions in the middle of the stir fry. Prepare the sauce by combining 1/4 cup of soy sauce, with 2 tablespoons of rice wine vinegar and 1-2 teaspoons of Asian chili garlic sauce, depending on how hot you like it.
Next, move onto vegetable preparation starting with 1 tablespoon freshly grated ginger and 1 large clove of garlic, grated. Set that aside while you chop the vegetables. Start with a bit of green pepper and red onion, then slice some cabbage (you could certainly use slaw mix from the bag) and one green onion. I did have some preshredded carrots that I threw in as well as some broccoli slaw from a bag. Crack one egg into a bowl and wisk to combine. If you are using meat as I am using the left over pork (you could also use left over chicken or steak too) chop into a small dice Finally, have the rice ready to go (it is best to use left over white rice from the night before, so make extra and be sure to save it).
Now, fire up a very large skillet or wok and heat about 1 tablespoon of canola oil. Once hot, add the wisked egg and cook very quickly, like you would a scrambled egg. Remove the egg to a plate and set aside. Add more oil and ginger and garlic and cook until fragrant, just 30 seconds or so. Then add the green pepper and onions and cook for a minute or two. Add the cabbage, carrots and broccoli slaw to the pan and stir well to combine. Add the pork (or other meat) to the pan and cook to heat through. Next, return the chopped egg to the pan as well as about 1 cup of left over rice. Again, stir to combine and heat through. Pour the soy sauce mixture into the pan while stirring continuously until all ingredients are evenly coated. Turn off the heat and cover. Allow to sit and let the flavors combine for about 10 minutes. Plate and serve with a sprinkle of chopped green onion.
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