I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Sunday, June 18, 2023

Leftover Roast Pork Fried Rice

Anyone who knows me knows I love leftovers! So this recipe is right in my wheelhouse! Leftover pork and leftover rice are converted into a savory meal. 

I used chopped cooked pork roast here, which was very good, but ideally you would want to use leftover Char Siu for restaurant quality pork fried rice results. This is the link to the  recipe I use for Char Siu:


1 - 1 1/2 cups chopped cooked pork
3-4 cups leftover rice (or cook and chill it)
3 tbsps avocado or canola oil, divided
1 tsp sesame oil
1 celery stalk, diced
1 carrot, diced small
1 or 2 radishes, diced small
1/4 cup diced red onion
2-3 tsps minced garlic
1 cup frozen peas and/or edamame
1/4 tsp red pepper flakes
1 tsp fresh minced ginger
2 tbsps soya sauce
2 eggs, beaten
sriracha to taste
some chopped chives
apple cider vinegar

snap peas and garlic scapes to garnish (optional)

Heat 2 tbsps avocado and sesame oils in a large skillet on medium high. Add carrot, radishes, celery and onion and cook 3 minutes. Reduce heat to medium low and add the garlic, stirring for 30 seconds to 1 minute.
Add peas/edamame (I used 1/2 cup of each), red pepper flakes and ginger and heat 1 minute before adding the rice. Spread it out and don't stir for 1-2 minutes. Then stir, spread it out again and don't stir another 1-2 minutes. (Note: using chilled rice helps it to keep from clumping)

Stir in the soya sauce and chopped pork and heat 1 minute.
Spread to the sides of the skillet making a well, then add 1 tbsp of oil. Pour the beaten eggs in the middle and cook for 2 minutes, breaking and scrambling it. Stir into the rice along with the chives.

Add sriracha to taste along with a glug of apple cider vinegar. (Sorry for inaccurate measure of A.C.V. A glug is maybe a teaspoon or 2)

If using snap peas add water into a frying pan and heat to boiling. Add peas for just 1 minute then drain. 
For the garlic scapes, a simple sauté in a bit of oil or butter and they are ready to plate!
Serves 4
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