Recipe by Carrie Elizabeth
"A few leftovers and bits from the fridge turn into a great dinner in less than 45 minutes! If I have a leftover grilled pork chop or the tail of a roast, I freeze it until I have enough for this dish. You can also use chicken and substitute some of the veggies for bits you are cleaning up from the fridge. Serve with sweet Thai chili sauce on the side."
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finely chopped fresh mushrooms
cooled cooked rice
vegetable oil, divided
1 1/2 cups
cubed cooked pork
garlic, finely chopped
1 (1 inch) piece
fresh ginger, finely chopped
red bell pepper, diced
green onions, finely chopped
Fresh ginger is really the key to this dish so don't substitute if you can possibly avoid it. You can buy a good size chunk of ginger, peel, dice and freeze in a mini ice-cube tray. Then store in a ziplock bag for a recipe ready kitchen!
Note: For the oil, use what you feel you need to keep the stir-fry moving. If you can do that on 2 tsps. total, great! I think the trick to using less oil is to get your pan just the right temperature. If the heat is too low the oil gets sucked up quickly. I never measure when I cook my tried and true recipes so estimating the amount of oil was difficult, I admit. I have switched to light olive oil in my kitchen for almost everything. Grapeseed oil would be best for this as it is really light and can tolerate higher heats without compromise. For those saying the recipe needs flavour - follow the recipe!!! I know powdered ginger doesn't give the flavour, hence I advise FRESH in the recipe and should be used to taste.
Thank you Carrie for a quick tasty dinner. I cooked extra pork chops when I made my pineapple pork dinner the night before and used them in this. I cheated and used grated ginger in a tube I'm so lazy anymore same with the garlic. Those were the only changes I made. I will make this again and again. PS Daughter took my leftovers and ran.
Yum! This made a delicious, quick and easy lunch using some leftover pork chops. I used the vegetables I had on hand, which included all the vegetables in the recipe, except for the celery. In addition, I added some sweet peas and a scrambled egg. Thanks sharing your delicious recipe, Carrie.
What a wonderful recipe to make with left-over pork chops! My cooking method may have been slightly different, and I added more pork, more light soy sauce, green peas, and eggs. But that doesn't change the fact that this is a wonderful recipe to suit your own family's taste.
I just made this for dinner tonight and it was very good. I doubled the amount of soy sauce. I also scrambled two eggs and mixed those in. I will definitely make this again!
I made this dish and added a few extra ingredients. I added 2 scrambled eggs at the end, 3 more Tablespoons of of Soy Sauce and some Vegetable Rice dry seasoning and fresh ground pepper. I didn't have fresh ginger so I used the dry powder version and more garlic to taste. It was yummy!!!
This is very good as written and is even great the next day....good luck having some leftover to try!
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* Percent Daily Values are based on a 2,000 calorie diet.
Quick Pork Fried Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 115
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