Leftover Pork Fried Rice
A fast and easy one-pan meal that puts a new twist on leftovers. You decide how much oil you need, since you know your pan and stove best. The method in cooking fried rice is to let the rice cook for a little bit (30-60 seconds, you be the judge) then stir it up and let it cook briefly again. Repeat, adding ingredients from time to time.
Ingredients
- 1 cup long grain white rice
- 2 cups water
- ½ teaspoon salt
- 4+ Tablespoons vegetable or canola oil
- 3 eggs, beaten with a pinch of salt and pepper
- ½ cup chopped onion
- 1 carrot, sliced thin
- pinch red pepper flakes, optional
- 3 cups cooked rice, chilled cold
- 3 Tablespoons soy sauce, or more to taste
- 1 Tablespoon bottled Hoisin sauce
- ¼ cup finely chopped pepper, jalapeno or sweet peppers
- 2 Tablespoons minced ginger, fresh or bottled
- 2 teaspoons chopped garlic
- 1 Tablespoon toasted sesame oil, or more
- ½ teaspoon black pepper
- 1½ cups chopped leftover pork or other cooked meat
- 4 green onions, chopped
Directions
- 1
Bring 2 cups of water to a boil with salt. Add rice, stir ONCE, reduce heat to low and cook, covered, approximately 20 minutes until rice is tender. Test a small bite for doneness without stirring.
- 2
Heat a large heavy skillet until hot. Add 1-2 tablespoons of oil to the pan, stir to coat, then pour in your beaten eggs. Gently and quickly cook them, stirring and flipping occasionally until barely done. Remove to your serving bowl. You'll return them to the rice later.