Saturday, 26 June 2010

Pork Fried Rice

Because, and continuing from the last post, why pay sixteen dollars when you can make a fresh batch of pork fried rice for two for about... hmm, three dollars max. Counting the detergent for washing-up :-)

1 commercial cut of pork of any kind/leftover roast pork.
Cooked rice, preferably leftover.
Onion, sliced.
Scallions, chopped.
Carrots, diced.
Soya sauce.
Salt, sugar.
Ginger+garlic for extra effect :-)

How to:
I fried the pork first and added it to the rice later (see pics), but the following recipe is how I do it normally. However, sometimes I've known people to go one fancy on the following recipe, use uncooked rice instead of cooked, and after following the recipe till the last step, they add a tin and a half of vegetable broth, and cook the fried vegetables, pork and rice in that for twenty minutes, covered.

Heat oil. Add half an inch of crushed ginger and two cloves of garlic. Fry till they change colour to brown, and, of course, start smelling like fried ginger and garlic. Add the 'hard' vegetables. In this case, carrots. Add chopped pork pieces. Add a little more oil if needed. Fry them well with the carrots. Well. Till *all* of the meat turn white, then golden, and then brown, and the carrots turn brownish-orange. Add onions and fry for about a minute. Add a teensy bit of oil and scrape up pork and carrot bits from the bottom of the pan. Add rice. Fry for a couple of minutes, turning it over frequently. Add soya sauce, sugar, salt and scallions. Give it another good three or four minutes of continuous stirring.

1 comment:

Rimi said...

Incidentally, this post is dedicated to my friend T's sister ;-)