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:

https://hotandcoldrunningmom.blogspot.com/2023/01/easy-homemade-char-siu.html 

Ingredients:

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

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Easy Homemade Char Siu

This Cantonese style BBQ pork originates from the province of Guangdong in China and is pronounced chaw see-u, which translates to "fork roasted" but should mean insanely flavourful! Roast it in the oven, then under the broiler for a bit to give this savory and sweet spiced pork a caramelized finish. Can't wait to try this recipe in the summer on the barbecue!

Ingredients:

2 pork tenderloins (2 - 2 1/2 lbs or 1 kg)

1/4 cup soya sauce

1/4 cup Shaoxing wine or rice wine vinegar

1/4 cup hoisin sauce

1/4 cup oyster sauce

1/4 cup sugar

2 tbsps molasses

2 tsps minced garlic

1 tsp five spice powder

3/4 tsp salt

10 drops red food colouring (optional)

2 tbsps honey

Prep the marinade and glaze at least one day before cooking. (You can double the marinade and have extra ready to try on something else, like maybe chicken?) Combine everything except the honey then take about half the mixture and pour it into a resealable plastic bag along with the pork. Remove as much air as possible and massage the marinade into the pork. Refrigerate anywhere from 12 hours to 3 days. Take the remaining marinade and pour it into a small saucepan along with the honey and heat to medium to melt the honey. Simmer 5 minutes, then cool. Place cooled glaze in a jar or container in the fridge.

When ready to cook line a large baking tray with foil and place a rack in it. This will ensure even roasting. Add about 1/4" of water into the pan. Drizzle some of the marinade over the meat then into a 450°F oven for 10 minutes. Brush some of the glaze that you have in a jar all over the meat then back in the oven for 10 minutes. Remove and glaze again and again back to the oven for 5 minutes. At this point the internal temperature in the the thickest part of the pork should read 145°F. If not, pop it in the oven a few more minutes. Then finish with a 3 minute broil, flip, baste with glaze again and broil another 3 minutes.

Cover loosely with foil and rest 10-15 minutes before slicing. Serve hot or at room temperature.

We sliced one tenderloin thinly and the other was cut in thick slices.

We had it along side these dishes...

Vegetable Chow Mein

https://hotandcoldrunningmom.blogspot.com/2023/01/vegetable-chow-mein.html

and Shanghai Tips

https://hotandcoldrunningmom.blogspot.com/2023/01/shanghai-tips-bok-choy.html

And leftovers can be added to a Pork Fried Rice or Chow Mein.

Serves 8

Original recipe from: omnivorescookbook.com

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂