This recipe is not this one:
https://whatfoodimade.wordpress.com/2013/12/17/ginger-fried-rice/. While repeating a recipe certainly could happen, I do try to remember to check before I go all out and create a new posting.
But it is different and it is the next recipe I used to take advantage of the roast pork in my refrigerator.
Fried rice is something I often make when I have leftovers as it’s another great way to use up food in my refrigerator. When I make fried rice, I usually make so much that I have leftovers, but a different kind than before. And just like the previous entry for Quesadillas, I don’t have an actual recipe – I’ve been making fried rice for so long, I just wing it.
It looks like this:
Get the cooked rice out of the refrigerator.
Grab the leftover pork and chop it up into bite-sized pieces.
Mince the garlic and ginger and slice the green onion.
Use the sugar snap peas that have been in the fridge for a while. Feel free to improvise here: red peppers, water chestnuts, steamed broccoli are all great additions.
I like all the parts of the fried rice to be a similar size.
As with any stir fry, it’s a good idea to have everything ready before starting to cook.
First, cook the eggs.
Take the eggs out of the wok and fry the garlic, ginger and green onions.
Toss the peas in.
Add the pork.
Now get the rice into the wok.
Pour in the the soy sauce and sesame oil.
Now that all that is cooked and hot, add the eggs back to the mixture.
Season with salt and pepper.
Fried Rice with Egg.
Here’s a recipe for Fried Rice from From How to Cook Everything by Mark Bittman. It’s quite close to what I made above… the differences: I cooked the eggs separately, used about a cup and a half of the roasted pork, added a handful or so of sugar snap peas and used 1 teaspoon of sesame oil to add flavour.
Fried Rice with Egg
Makes 4 servings
Time: 20 minutes or less with pre-cooked rice
Leftover rice is ideal for fried rice.
3 tablespoons peanut (preferred) or canola or other oil
1 teaspoon minced garlic
1 teaspoon peeled and minced fresh ginger
2 tablespoons chopped scallion, plus minced scallion for garnish
3 to 4 cups leftover or cooked rice (any method is fine), cooled
2 eggs, lightly beaten
2 tablespoons soy sauce
salt and freshly ground black pepper
1. Place the oil in a large wok or large skillet, preferably non-stick, and turn the heat to high. A minute later, add the garlic, ginger and chopped scallion and cook, stirring almost constantly, foe 1 minute.
2. Turn the heat down a little bit and add the rice, a little bit at a time, crumbling it with your fingers to eliminate lumps if necessary. Stir frequently for about 3 minutes.
3. Make a little hole in the centre of the rice and pour in the eggs. Scramble, incorporating them gradually with the rice as you bring bits of the rice back to the centre.
4. Add the soy sauce and stir. Add salt and pepper if necessary. Garnish and serve.