Tuesday, November 12, 2013

Pork Fried Rice

I have one pork chop leftover and some veggies I could use up, so I decided to make fried rice. I
didn't measure but I took pictures so you and I would know the general amounts. I did do something a little different, I added a good dose of turmeric. Now not exactly traditional, and it turned it a funky shade of yellow, but I had just read an article on all the things turmeric was good for and I figured it wouldn't alter the flavor too much. The husband loved it!  He ate thirds;). And it was a simple fast dinner. In addition to the ingredients pictured here, the turmeric, I used some vegetable oil, 2 eggs, soy sauce and a splash of sriracha.  I started stir frying the onions, carrots and celery, added the green peppers after a few minutes, add the kale and cook until wilted, then the garlic and cook a about a minute.  Throw in the rice and the soy.  (you can add a splash of stock if the rice seems really dry) and cook until the  rice has softened.  Add the corn, and cook a minute.  Make a space in the middle of the rice, add a bit more oil, crack the eggs in to the opening, and scramble with a spatula.  When almost completely cooked, add the turmeric and sriracha.  Stir to combine and it's done:)



So start with a couple cups of leftover (I had brown) rice.





Take one thin cooked pork chop (dice it up) a half of a good sized onion, diced, dice a half of green pepper left in the fridge from juicing and mince a couple cloves of garlic.

Dice up a couple of carrots and celery stalks.


Take corn off the one lonely cob in the fridge and thinly slice some kale that was about to go bad.





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