Pork Fried Rice
Original Recipe: Grilled Pork Steaks, Smoked Pork Steaks or Smoked Pork Chops
I wish Kevin liked chinese food as much as I do. I love it. I have such fond memories of going out for Chinese with my best friend in high school, and ordering way more than we could possibly eat, but still somehow managing to eat it all. There are times when my stomach just NEEDS Chinese. But I very rarely get it.
I can never get Kevin to crave Chinese the way I do. Even when I was pregnant, it didn’t work! And no matter how hard I try, I can’t seem to make the crab rangoon or the egg rolls turn out the way that I want them to taste…which would be fattening, fried happiness. So, I’d much rather just order some. But Kev’s always a no. He’d rather (you guessed it) bbq. So (and tell me if you think this as brilliant as I thought it was), I thought, “HEY! I bet if I incorporated some of his bbq into some sort of Chinese dish, he’d eat it, and probably be excited about it!”
And you know what? I was right.
I did it, and I think he is starting to like Chinese more. But only if it has some of his bbq in it. Sigh. Baby steps, right? Baby steps.
Leftover pork in your fridge? No problem! Turn it into mouth watering pork fried rice. The whole meal can come together in less than 20 minutes. It's fast, quick and easy - and cheap too!
- 1 leftover pork steak or 2/3 leftover pork chops
- 4 cups of cooked rice ( I use white, but use what you want to use)
- 1 bunch of green onions, chopped
- 2 tablespoons of olive oil
- 3 eggs, scrambled
- 1 white onion, diced into large chunks
- 1/2 cup of frozen peas
- 1 cup of bean sprouts
- 3 garlic cloves, crushed
- 1/3 cup of soy souce
- 1/8 worchestershire sauce
- black pepper
- Cook your rice and set it aside. I cook mine with a little pat of butter in it, just to give it a little bit of flavor.
- Dice your pork into bite sized pieces.
- Heat a sauce pan with olive oil on a medium high heat. Throw the pork in there and let it get a little crunchy. Not a lot, just a little. Add maybe 1 tablespoon of soy sauce to the pork.
- Once the pork is heated through, add your white onions. I like to keep them crunchy, so I don't let these cook for long. Push the meat and onions over to one side of the skillet and add your eggs. Scramble them until done.
- Add frozen peas, garlic and bean sprouts. Also add the rest of the soy sauce, worchestershire and black pepper. After taste testing this, see if the saltiness is to your liking, you may want more soy sauce.
- Sprinkle the whole thing with the chopped green onions and you'll be ready to serve.
- Drizzle some olive oil and/or soy sauce over the top if it looks like it's thirsty and needs a little extra juice - especially if you need to warm it up. Enjoy!