Fried Rice June 4, 2008
Going on my third night of re-creating dinner using leftover grilled pork ribs, I decided on fried rice. I was all about using ingredients I had on hand. I was out of fresh ginger so I used powdered along with all sorts of other dried spices. However, I think that the BBQ sauce that was used when grilling the pork may have altered the flavor that I was trying for with the spices. Nonetheless, it was pretty good. The outcome had more meat and veggies than rice. You can adjust to your preferences or what you have on hand. I used pork but you can use whatever you have, or even tofu.
3 cups cooked, brown rice
2 cups leftover beef, pork, or chicken cut in small pieces
2 eggs
1 small onion, cut in 1-inch chunks
1 green onion, chopped, white and green parts divided
1 bag frozen mixed vegetables
1 tsp curry powder
1 tsp turmeric powder
1 tsp ginger powder
4 tbs soy sauce
salt & pepper
2 tbs vegetable oil
Add a tablespoon of oil to wok and bring to medium-high heat. Whisk eggs with salt and pepper and add to wok. Work to scramble the eggs and break apart to small pieces. When cooked through, remove from wok and set aside. Add tablespoon of oil and add onion, white part of scallion, and salt and pepper to taste. Cook, stirring frequently, until onion starts browning. Add meat, rice, veggies, green part of scallion, soy sauce and spices. Stir and cook until veggies are cooked through. Add scrambled eggs. Stirring frequently, cook for another 1-2 minutes. Adjust spices, salt and pepper to taste. Remove from heat and serve.
We had this as our meal. Though, a fresh garden salad would make a nice side. It would also make a great side for another dish.


