Sunday’s pork roast didn’t quite get polished off and left a good amount of leftover meat. That lends to a perfect new dish for the work week – pork fried rice. Chop up that leftover pork, scramble a few eggs, chop a few fresh vegetables and you have a quick stir-fry everyone will love. You can use whatever vegetables you have on hand but the key for this meal to taste like you ordered it in your favorite Chinese restaurant is sesame oil. You don’t need a lot, a little dab will do ya. And if you have sesame seeds to throw in and toast a bit at the end, well, that just puts it over the top!
Gather your ingredients:
Make some rice and grab some soy sauce:
I like the eggs in my fried rice not to stick to the other ingredients so I cook the eggs first, remove them from the pan and then add them back in at the very end. I also like to shred my carrots with a vegetable peeler and add them at the end so they stay a bit firm. Heat up a non-stick pan, a wok, or a well-seasoned cast iron skillet on medium-high. Add a few drops of sesame oil and smear it around a bit with a rubber spatula or flat-wooden spoon. Scramble those eggs and then scoop them out. Add a few more drops of oil and then add in your crunchy veggies like onion, peppers, broccoli, and celery. Just cook a few minutes until they are bright and then add in the cubed pork. The pork is already cooked so you’re just heating it through. If you have sesame seeds, this is the perfect time to toast them. Make a little well in the center of the pan and add the sesame seeds. They will toast quickly so when you see them just starting to turn golden, stir them up with everything else. Now add the shredded carrots, rice, eggs, and soy sauce. Stir until it’s all combined. Voila! Pork fried rice!
Pork Fried Rice
- 1 tbs. sesame oil plus one teaspoon for toasting sesame seeds
- 3 eggs lightly scrambled
- 1/2 c. chopped yellow onion
- 1/2 c. chopped red bell pepper
- 1/2 c. chopped celery
- 1/2 c. chopped broccoli
- 1/2 c. shredded carrots
- 1 tbs. sesame seeds
- 2 c. cubed pork roast (cooked)
- 2 c white rice (cooked)
- 2 tbs. soy sauce