Being that I love to cook, I have a lot of kitchen equipment. For me, Williams Sonoma is like a personal mecca. I love walking through and looking at all the gadgets and gizmos that can make the cooking experience easier, faster and more enjoyable. Last year, I bought an ice cream maker and have had so much fun making homemade ice cream with my girls.
However, just like my children’s playroom, when you have a lot of “toys,” after a while you get bored with one and move on to the next. So now that the summer is over, the ice cream maker is collecting dust in the cabinet. Recently, as I was digging through my pots and pans, I noticed my Wok at the bottom of the drawer. Immediately, I decided it was time for my WOK to come out to play. I haven’t used it in a while and I figured it was time to get it some, much deserved attention. I LOVE Asian food; stir frys and soy based dishes just taste better hot out of a wok.
On a night that I just don’t want to cook (yes, it happens) I always seem to reach for the Chinese takeout menu. I try to be adventurous but always seem to choose the same old favorites. And, since I always order when I’m really hungry, inevitably, I order way too much. So, the next day I have lots of leftovers. I HATE leftovers so I have to get creative so all this food doesn’t end up in the garbage.
As we all know, every dish you order from a Chinese restaurant comes with a side of rice. So you always have a ton of rice left over. You also have loads of soy sauce packets. Here comes the immediate inspiration for FRIED RICE. I never order it because I know I will make my own the next day. With Fried Rice, you are supposed to use day old rice so it’s just what you need to make an incredible dish without stepping out to the grocery store. In my recipe, the ingredients are constantly changing (depending on what’s sitting in the fridge) so use mine as a template and get creative with veggies that you love. Leftover steamed vegetables or meat work great here. Just chop em up, and throw em in! Add or omit each time, as you like, remember, YOU are the chef!
Pork Fried Rice
1 tablespoon and ¼ cup of canola oil
2 eggs, beaten
1 cup cooked meat cut in 1/2-inch cubes, pork, chicken or beef (I love using boneless spare ribs from the night before!)
4 scallions (entire stalk), sliced thin on the bias
1 large clove garlic, minced
pinch of Red chile flakes, if you want to add heat
1 teaspoon minced peeled fresh ginger
1 cup sliced mushrooms
1/4 cup shredded carrot
1/2 cup sugar snap peas
½ cup low sodium soy sauce (less if you prefer less salt, more if you like the dark color and more salt)
1 tablespoon toasted sesame oil
3 cups cooked leftover rice
Directions
Heat about a tablespoon of canola oil in a wok or large non-stick pan and get it screaming hot. Pour in the eggs and make some scrambled eggs. Once it’s cooked, remove it from the pan.
Now, take the meat you have chosen and chop it up into bite sized pieces. Get it in the wok and move it around until its cooked through. Remove it and set aside with the eggs
Wipe out the pan with a paper towel and heat the rest of the oil over high heat. Add the scallions, garlic, chile flakes, ginger and and stir-fry for about a minute, until fragrant. Then add the veggies; mushrooms, peas, and carrots, stir-fry for 1 minute more. Add the rice and sesame oil and stir-fry for 2 to 3 minutes. Get in there with the spatula are move it all around. Now pour in the soy sauce gradually until you get the color and salt level you like. Keep tasting! Then add back the reserved egg and chopped meat. Stirring until heated through, about 2 to 3 minutes. Make sure rice is no longer hard and cold. Serve immediately.
