This recipe came about from stubbornness and determination (and possibly from fierce frugality). It was either find something edible for the pork cutlets in my freezer (that we all hate) or pitch ‘em. We have texture issues. I’m not one to pitch food if I can help it, so I turned to
I’ve never in my life thought to cook my own fried rice, and truthfully have only eaten it a handful of times. What an easy, fun dish to throw together!
Pork Fried Rice
- 1 Tablespoon butter
- 3 eggs
- 2 Tablespoons oil for frying
- 2 pork cutlets (or whatever meat you want to use, pork or otherwise)
- ¼cup diced onion
- 2 garlic cloves, minced
- 1 large carrot, grated
- 3-4 cups cooked rice
- 1 cup frozen peas
- 1/4 cup soy sauce
Melt butter in a large skillet. Beat 3 eggs. Scramble. Remove from the skillet and chop into little bits.
Cut pork cutlets (or other meat) into little pieces (even smaller than bite-sized). I made sure to do this while the meat was still partially frozen, and I used my kitchen shears. Heat oil in the skillet. Add meat, onion, and garlic. Stir-fry until cooked.
Add shredded carrot and peas. Cook and stir for a couple minutes. Add rice. Cook and stir until well combined and heated through, about 5 minutes. Add scrambled eggs. Pour soy sauce over the top. Stir until well combined.
*** Leftover rice is perfect for this recipe. Freshly cooked rice is a little too wet. If you need to cook your rice, do it as far in advance as possible, then freeze it for a while.
*** Fried rice is a fantastic “use what you have” meal. Leftover rice, bits and pieces of whatever veggies are in the fridge or freezer, chopped up leftover meat. It all works!
Recipe inspiration from: