Sometimes when you’re standing in your kitchen looking at leftovers that you know aren’t going to feed your entire family, and you wonder what you’re going to be able to do with them because you don’t want to waste food…inspiration strikes.
I had two cups of rice, some leftover pulled pork from Mark’s Feed Store, and half of a leftover egg from my daughter’s breakfast. Being a Chinese food fan, my thoughts immediately turned to fried rice. I’d never tried making fried rice before, but I didn’t think it would be all that difficult, so I gave it a whirl. I added some Indian and Mexican spices to give it a little extra flare.
The end result? Not the most attractive dish in the world, but it sure was tasty!
Here’s how I did it:
- 2 cups cooked Jasmine rice
- 1 cup shredded cooked pulled pork
- 1 egg
- 3 tsp olive oil
- 1 tsp oregano
- 1 tsp parsley
- 1/2 tsp cumin
- 1/2 tsp cardamom
- 1 tsp coriander
- salt and pepper, according to taste
- To cook the rice: Add four cups of water and two cups rice to a large saucepan.
- Add a dash of salt and one tbsp olive oil.
- Bring to a boil, and then let simmer for 15-20 minutes over low heat.
- Add two tablespoon of olive oil to a skillet. Heat slightly, and ensure the whole skillet is coated with the oil.
- Transfer the rice from the saucepan to the skillet.
- Break up the pulled pork and add it to the rice in the pan.
- Crack the egg and pour over the rice and pork.
- Stir thoroughly, and add the oregano, parsley, cumin, cardamom, coriander, and salt and pepper.
- Cook over high heat for 5-10 minutes, or low heat for 15.
- Stir constantly.
- Serve with cooked pork or steamed veggies.
If you don’t happen to have pulled pork already on hand, you can make your own. One of my favorite ways to cook pork is in the Crock Pot. Add a bit of water or chicken broth to the bottom of the Crock Pot, wrap the pork in Reynolds Wrap, and heat for two hours (if thawed) or four hours (if frozen) per pound on low heat.