Twofer Two: Pork Fried Rice

Standard

The second meal I made from that pork tenderloin and rice that we had on Sunday was Pork Fried Rice. Fried rice was a staple in my house, alongside egg burritos, when I was a poor hotel front desk employee. I made many meals for myself and friends out of a handful of this-and-that tossed in a pan.

Get crazy with your chopped vegetables. This dinner is a good Veg Drawer Cleaner Outer, use up that last sad stalk of celery, that wedge of bell pepper, hell you can even throw in lettuce if you’re not averse to warm greens. Seriously, use whatever here.

Fried rice will literally cook in less than 7 minutes, so make sure your ingredients are measured and your food is all chopped up before you turn your pan on. The most cumbersome part of making something like this is dicing up all of the components, making this is a good task to share with a spouse or kitchen partner.

Pork Fried Rice
Makes enough for 4-6 servings

1 cup (more or less) leftover pork tenderloin
1 1/2 cups diced vegetables (I almost always use napa cabbage, and whatever else is in the fridge: bell peppers, scallions, carrot, zucchini)
1/2 thinly sliced onion
3 eggs, cracked into a cup and gently beaten
4 cups cold cooked rice (we used brown, but white will work too)
Leftover sauce from Pork Tenderloin
-OR-
A mixture of 3 T. Soy Sauce or Tamari, 1 T. sherry, and 1/2 t. sugar or honey
4-5 T. canola oil (don’t use olive oil here, you want something with a higher smoke point)

Chop up and measure out all ingredients before heating your pan, as cooking goes QUICK. Break up any chunks in your refrigerated rice with tongs or a wooden spoon.

Get out your biggest, baddest, heaviest cast iron or non-stick skillet (I use my 12″ calphalon here and it’s BARELY big enough, you really want to be able to toss your food around). Heat your pan over high heat for a minute or two, and pour in a tablespoon-ish of oil. Swirl it around the pan and let it heat until shimmering and lightly smoking. Turn on your exhaust fan and prepare for battle.

Add onion to the pan and fry quickly (literally about a minute) until starting to char. Add in your mixed vegetable medley and fry for a couple minutes until also charring. Remove all vegetables from pan to a large heat-proof bowl.

Add more oil to the pan (2-3 tablespoons). When smokin’ hot,  dump the rice into the pan and quickly fry, turning with a folding motion to get all of the rice in contact with the pan bottom and rotating it around. It takes a couple of minutes, don’t rush it.

Pour the beaten eggs over the hot rice and fold in gently (I like getting egg chunks in my rice, stir more vigorously to break them down if you want) until egg is barely cooked. Pour the leftover pork sauce or soy sauce mixture over the rice and egg and stir to mix.

Add vegetable/onion medley back to the pan and quickly toss to reheat all of it.

Serve in bowls with additional soy sauce, chili oil and/or sesame oil on the side.

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