Fried Rice From Leftovers

Jane Whittaker

By
@janenov46

I have been making this for close to 30 years now and everything is in quantities that you like. You don't like one veggie, use something else.
I have used cooked leftover pork that was marinated in my asian marinade and grilled. Chicken works just as well.
If you like certainly raw pork and chicken is fine, just takes a little longer to cook.
I throw leftover cooked veggies in as well.
Tip for this is have everything prepped and by the stove because this cooks super fast.


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Rating:

Comments:

Serves:

8

Prep:

20 Min

Cook:

10 Min

Method:

Stir-Fry

Ingredients

1 Tbsp
peanut oil
2 slice
bacon
14 oz
cooked pork or cooked chicken, cut into 1 inch cubes
5 large
scallions, chopped
1 tsp
ginger, minced
1 Tbsp
garlic from jar all ready minced
2
stalks celery, diced
1/2 tsp
ground black pepper
1 tp 2 tsp
siracha
1 large
carrot, grated
1 large
zuchinni, diced
1/2 small
each red and green bell pepper, diced
4 c
cooked rice, i like jasmine
1/3 c
soy sauce, use your own judgement on how much.
2
scrambled eggs

Directions Step-By-Step

1
Dice all your meats and veggies and put them beside the stove because this cooks so fast
2
In a wok or large sloped sided pan, heat oil, add bacon and cook til crispy.
3
Next add the pork and continue to cook until golden brown. Push the meat up the sides of the pan. Add the scallions, ginger and garlic, stir fry unti fragrant.
4
Add in the siracha, the rest of the veggies stir fry until they are starting to get hot.
5
Dump in your rice, soy sauce and scrambled eggs.
Stir until heated through.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: Asian
Other Tags: Quick & Easy, Healthy