I needed to make a quick and easy dinner because I was going to a movie with my girlfriend. After looking through the refrigerator I grabbed some leftover rice, the Garlic Crusted Pork Roast, a few eggs, some bacon, and green onions. I decided to make a batch of pork fried rice. I adapted my my Fried Rice recipe a bit and added the chopped up leftover pork. It was a hearty and delicious meal that my husband, son, and I really enjoyed. My daughter was not a fan (because it had eggs). Picky, picky, picky.
Pork Fried Rice:
Recipe and photos by For the Love of Cooking
Adapted from Ming Tsai’s “Blue Ginger” Cookbook
- 1-2 tbsp canola oil
- 4 cups cold rice – made the day before and refrigerated
- 3-4 slices of bacon, cooked and crumbled
- 3-4 cloves of garlic, minced
- 1 tsp fresh ginger, grated
- 2 green onions
- Leftover Garlic Crusted Pork Roast, chopped into bite sized pieces
- 3 eggs, slightly beaten
- 3 tbsp soy, to taste
- 1/2 tsp of white pepper
Cook the bacon in a large skillet over medium heat. Once cooked, remove bacon from pan and drain on a paper towel. Crumble and set aside.
Remove all but 2 tsp bacon grease from the skillet then add 1-2 tbsp of canola oil to the pan. Add the garlic and ginger to the pan. Sauté for 60 seconds then add the rice, crumbled bacon, green onion (keeping just a few for garnish), diced pork roast, soy sauce, and white pepper. Mix the rice thoroughly.
Add the beaten eggs to a separate large warmed skillet coated with cooking spray heated over medium heat. Cook for 10-20 seconds on each side, flipping it like a pancake, until thoroughly cooked. Remove from pan and cut into small pieces (I used my pizza cutter).
Gently mix the sliced egg into the rice. Taste and add more soy sauce or white pepper if needed. Remove from heat, top with the few remaining green onions and serve. Enjoy!
Click here for a printable version of this recipe – For the Love of Cooking.net