Fried rice is my favorite way to use up leftovers, next to soup of course. It’s also a good way to use up bits and pieces of vegies. This fried rice used up the left-over horseradish pork loin and a few vegies that needed to get used up.
Pork loin – cubed
Rice – I use minute rice (2 cups water/2 cups rice)
1/2 onion – chopped
2 small or 1 large carrot – finely chopped
1 celery rib – chopped
1 cup asparagus – cut into 1/4 inch pieces (I usually use frozen peas, but I was out)
1 cup cabbage – rough chopped
1 egg – beaten
Low Sodium Soy Sauce – a couple of tsp full
Heat wok over high heat. Drizzle a touch of canola oil in bottom of pan. Add onion, carrot, celery and cabbage. Lightly salt. Stir until vegies are heated through and softened. Add meat and rice. Stir until meat is heated through. Push rice mixture towards sides of wok leaving the center clear. Pour the egg in a little at a time and scramble, mix in with rice. Add a couple of dashes of sesame oil and stir well. Hint: Sesame oil is very strong. It only takes a couple of drops. Add soy sauce, salt and pepper. Stir. Keep in mind, even low sodium soy sauce is a bit salty, so you probably want to go easy on the salt.
Fried rice is a quick and easy meal to make. Prep only takes a couple of minutes, especially if you’re using left overs, and the entire meal cooks in less than 10 minutes. Pretty much any left over vegetables work great in a stir fry, but left over steamed or frozen vegies work better than canned.