Pork Fried Rice

Simple fried rice made with leftovers and char siu (Chinese BBQ pork).

When ever I make rice I always make extra.  The leftover rice is great for another quick meal of fried rice.  Fried rice is a great way to use all kinds of leftovers and clean out your refrigerator.  For this fried rice I had leftover green bean stir fry, carrots and celery (that had been in my fridge a while), and char siu.  None of the ingredients would have been enough for a meal on their own, but put together it made a great meal for two with enough left for one lunch.

My favorite thing about fried rice is that it seems almost free.  Everything used has been part of other meals.  The char siu wasn't a leftover, I had some in my freezer, but you could use any pork, chicken, beef, or shrimp that you have on hand.  Be creative, fried rice is hard to mess up.

Ingredients:

1-2 Tbsp veg oil
1 Tbsp garlic, minced
1 Tbsp ginger, minced
1 onion, chopped
3 stalks celery, diced
1 large carrot, slivered
~1 cup green beans
~ 2 cups cooked rice
1 1/2 cup pork, bite sized
dash of soy sauce

Heat a large skillet or wok over medium high heat.  Pour in oil and then add the ginger and garlic.  Stir fry breifly until fragrant then add the onions, carrots, and celery.

Continue stir frying for a couple of minutes and then add the pork and green beans (both of these are already cooked they just need to be reheated).  Stir for about a minute then add the rice.

Stir quickly and break up any rice that is sticking together.  Add a dash of soy sauce for some salt and color (the green beans had plenty of sauce on them, that was 2 parts hoisin and 1 part soy sauce) and stir fry until everything is mixed and heated (only a couple of minutes more).  I still haven't figured out how to keep some of the rice from sticking to the bottom of the pan but it''s not much and as long as you soak your pan for a few minutes the clean up isn't too difficult.

Makes 3 servings.  Enjoy.

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Green Bean Stir Fry

An easy, vegetarian, stir fry with long beans, onion, and hoisin sauce.

I really like green beans.  They are best when they are cooked but still crisp so I think stir frying them is great.  I have just recently been introduced to long beans, long (at least 1 foot) rope like green beans, and I love them.  With long beans I don't have to snap and string them like regular green beans I just wash them and cut them.  I also think they are more tender.  This recipe is a great vegetarian meal when served over rice, but you can also serve the beans as a side dish.

Ingredients:

1-2 Tbsp vegetable oil
1 Tbsp garlic, minced
1 Tbsp ginger, minced
1 Thai pepper, minced (optional)
1 pound long beans, cut into 1 inch pieces
1  small onion, thinly sliced
1 Tbsp soy sauce
2 Tbsp hoisin sauce
1/4-1/2 cup water
2 Tbsp toasted sesame seeds (optional)

In a large pan over medium high heat, stir fry the garlic, ginger, and pepper (if using), in oil, until fragrant.

Add the onion and stir fry until soft then add the beans.  Stir fry for a couple of minutes then add the sauces and water.  Mix well and allow the beans to steam until tender.  Most of the water will evaporate but leave you with a nice sauce (add more water if looks too dry).

Turn off the heat and toss in the sesame seeds for a little added crunch.  Serve over rice.  Makes 2 servings (with a little left over).  Enjoy.

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