17 minutes ago
Wednesday, July 8, 2009
Here is what I did with all the leftovers from that delicious orange and garlic roast pork.
I made fried rice.
I have always been told that you have to use leftover rice when making this dish, which I never have, so I make a batch of rice in the morning, then I refrigerate it!
Does that count as "leftover" rice?.
I say yes.
You can throw anything in with the rice.
Any type of leftover meat works. Chicken, shrimp or pork.
You can add scallions, sesame seeds, or nuts.
The world is your oyster (but don't add oysters).
I usually make my fried rice with chicken, frozen peas and scrambled eggs. It's so much better than going to the Chinese place downtown and much healthier, because you know what's in it.
Last night I used some chopped pineapple, cilantro and some chopped red bell pepper.
It was a winner.
Hawaiin Pork & Pineapple Fried Rice: serves 4
2 cups of cold leftover rice (any rice will do, I like basmati)
2 tbsp of vegetable or canola oil
1/2 red bell pepper, diced
1/2 onion, diced (or sliced scallions)
2 cups of leftover shredded pork from last night's roast (you can use chicken or shrimp)
1 cup of diced fresh pineapple
1/3 cup of fresh cilantro, chopped
a dash of hot pepper flakes
2 tbsp of sesame oil
2 tbsp of soy sauce
Heat your oil in a heavy skillet or wok and cook your diced red pepper and onions for a few minutes until starting to soften (don't brown them).
Next add your rice. Cook on high heat with the vegetables about 4 minutes. Keep stirring the rice in the pan so it doesn't stick. Add more oil if needed.
Add your sesame oil and soy sauce to the rice mixture and then add the pineapple and shredded pork. Heat until everything is combined.
Sprinkle w/ fresh cilantro and hot pepper flakes.