Remember those citrus-glazed pork chops we made last week? Well, we made four chops, and there are only two of us, which means we had two leftover chops hanging out in the fridge.
We decided to use them to make pork fried rice, which turned out to be super simple. I just chopped up the leftover meat, as well as some celery, carrot, and green onion. Toss the chopped veggies in a pan with a handful of frozen peas and a few cups of leftover rice, scramble an egg in there, and you’ve really got yourself something!
A more specific recipe:
- 4 cups cooked rice (we used brown rice)
- 1/2 cup each diced carrot, celery, onion
- 1/2 cup frozen peas
- 1/2 cup green onions, chopped
- two leftover pork chops, diced
- 2 eggs
- vegetable oil
Over medium-high heat, saute the celery, carrot and onion in a little vegetable oil (enough to just coat the bottom of the pan). I also added a splash of toasted sesame oil for extra flavor, but it’s not necessary. When the onion starts to get a bit wilted, add the diced pork chop and saute for another minute or two.
Next, add the rice and frozen peas. Stir that around until the peas look thawed out. Then, make a well in the center of your rice mixture and crack the two eggs into it. Scramble the eggs up with a wooden spoon and, when they are almost done, stir the egg into the rice mixture.
Add the green onions were last, so they stay fresh looking and green. Serve with a little soy sauce. We had plenty of additional leftovers as well.
Overall, I’d say the fried rice was more successful than the original pork chop dinner that spawned it.
© 2010 The Beehive All Rights Reserved
