Prep 5 mins
Cook 10 mins
One of my favorite recipe's to make when I was helping my grandmother with the cooking was fried rice. Over the years, I have developed a variation all my own. I usually make this when I have left over pork roast or ham. I hope you enjoy!
- 4 cups cooked rice
- 1 1⁄2 cups cooked pork
- 1 pepper, chopped (green, red, orange or yellow)
- 1 -2 scallion, chopped
- 1 tablespoon vegetable oil (I like to use olive oil)
- 2 -3 tablespoons soy sauce (I use reduced sodium with no probs)
- 1 -2 garlic clove, diced finely
- 1⁄4 teaspoon black pepper (I use fresh ground)
- 2 eggs
- Cut meat into thin strips, about an inch long.
- Saute scallions in oil for about 5 minutes.
- Add peppers and cook until soft.
- Remove and keep warm.
- Add meat and brown.
- Add soy sauce, garlic and black pepper.
- Simmer for a minute or two, until liquid is absorbed into meat.
- Add scallions and peppers back to pan.
- Add cooked rice and heat through.
- While mixture is heating through, in a small bowl beat egg.
- Then in a small fry pan, scramble egg.
- Add to rice mixture and serve.
My family loved this! I added some cabbage (in lieu of peppers) to the scallions to saute and then put in a bag of frozen stir fry veggies. Other than that, I made the recipe as is, and it was a huge hit!
Delicious! I substituted cut up green beens for the peppers and added sliced waterchestnuts. Simple and will make a great lunch the next day!
This is a great way to use leftover pork roast. Next time I might and some sliced mushrooms.