A couple of days ago Tall & Handsome and my dad grilled a couple of pork loin roasts. Needless to say, we had some leftovers. So what to do with leftover pork loin? Well, actually, so far, a lot. Yesterday we had scrambled eggs and diced pork topped with cheese sandwiches.
Today I was looking for a nice tasty, quick lunch so I decided to adapt a recipe I had seen in an issue of Food Network Magazine. Since we love Chinese and cook it quite a lot, this was a must to try and of course throw in some of my Chinese cooking expertise.
End results? OMGosh good! A keeper for sure!
This makes a great lunch, light supper or a good side dish.
Pork and Corn Fried Rice
1 cup long grain rice*
2 cups low sodium chicken broth
Kosher Salt to taste
½ teaspoon sugar
1 egg, scrambled
4 green onions, sliced
1 garlic cloves, minced
3 ½ in. slices of pork loin roast, cubed in small pieces
2 tablespoons rice wine vinegar
1 tablespoon sherry
1 cup frozen corn, thawed
Sesame oil to taste
1. Cook 1 cup of rice in 2 cups of low sodium chicken broth. Add a pinch of kosher salt. (*I always rinse my rice until it rinses clear. This processes produces a fluffier rice.)
2. Heat about a teaspoon of peanut oil in wok until it shimmers. Scramble egg in the oil and remove from wok and set aside.
3. Heat about 1 tablespoon of peanut oil in wok until it shimmers. Add green onions, minced garlic, sugar, pinch of kosher salt and cubed pork into wok and stir fry for 30 seconds.
4. Add 2 tablespoons rice wine vinegar, 1 tablespoon sherry and the 1 cup of thawed corn. Stir fry for 1 minute.
5. Next add the cooked rice and stir fry for about 3 minutes.
6. Adjust seasoning, adding salt if necessary. Add sesame oil to taste (I added several drops). Stir in scrambled in that had been set aside.
© 2012 Beverly Hicks Burch All Rights Reserved.