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Pork Fried Rice

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I had a huge piece of leftover roast pork loin after Todd’s Birthday lunch with friends the other day and I wasn’t sure what to do with it.  You know the whole time I grew up we never had hot roast pork.  My father didn’t like hot roast pork, so my mother always cooked it the day before we had it for dinner and then we would have it sliced in thin slices with mustard for our supper.

This might sound awful, but I quite liked the texture and taste of the cold white fat on it . . .  ever the glutton.  I do have to admit however as an adult I prefer my roast pork hot, and I don’t eat the fat.

I could have made a casserole with it, but I also had a quantity of leftover cooked vegetables as well. Carrots, swede, Brussels sprouts.  I used them in this recipe, along with a chopped onion and some frozen veg.

Normally I would use chopped raw vegetables, but where I had these and they needed using I just used them. I did chop up the carrots and Knive-shred the sprouts.  The swede (rutabaga) was mashed but coarsely, so a handful of that worked well also.

Fried rice is a very forgiving dish to make. It will work with just about whatever you have to throw into the pan.  Pork, chicken, beef, ham . . .  shrimps  . . .  I have even made it with Spam and it was really good, let me tell you!
I save the frozen vegetables and add them at the end.  Today I used peas and corn, but most times I only use peas.

Its flavoured with garlic, ginger, five spice powder and dark soy sauce . . .

I also like to use some of my homemade Ketjap Manis and Hoisin Sauce.  I like the salty sweetness of the Ketjap Manis and the spiciness of the Hoisin sauce.

Ketjap Manis is an Indonesian thick and sweet soy sauce. If you have never tried it or made your own, you really should do. Its very easy to make and so delicious. You can find my recipe for it here.  I would not be without it.

A bit of toasted sesame oil also adds an authentic flavour which we love . . . along with garlic of course.
We enjoyed it along with some oven baked chicken tenders.  Crisp and delicious.  I created a simple Oriental flavoured BBQ sauce to dip them in.
This sauce is as easy as whisking a few tasty ingredients together and is really yummy!
Yield: 4

Chinese BBQ Sauce for Dipping

This is great for dipping  chicken nuggets and tenders into. Delicious!
  • 4 TBS Peach, Plum or Apricot jam (I like Bonne Maman)
  • 4 TBS tomato ketchup
  • 4 TBS BBQ sauce (use your favourite kind)
  • 1/2 tsp Chinese five spice powder
  • 1/4 tsp ground ginger
  • 2 TBS Rice wine vinegar
instructions:How to cook Chinese BBQ Sauce for Dipping
  1. Measure the jam into a microwave proof bowl.  Put into the microwave and cook on high for about 60 seconds. Whisk  in all of the remaining ingredients until smooth and let sit about half an hour prior to using.
Created using The Recipes Generator

The rice along with the chicken tenders and sauce made for a very delicious supper indeed!
Yield: 4

Pork Fried Rice

This is one of those meals that uses up whatever vegetables and meat you have in the fridge that need using up, and tastes great!  I love little bit of this and little bit of that meals!
  • a bit of oil
  • 2 cups of chopped cooked roast pork
  • 4 cups of chopped raw vegetables (cabbage, carrots, swede, peppers, onions, cauliflower,
  • broccoli, courgettes, bean sprouts, beans . . . in other words just about any vegetable you have to hand)
  • 1 family pack of cooked rice (one that gives 4 servings)
  • a large handful of frozen peas, or frozen peas and corn
  • 1 TBS dark soy sauce
  • 1 TBS Ketjap Manis (Indonesian Soy sauce)
  • 1 fat clove of garlic, peeled and minced
  • 1/2 tsp ground ginger
  • 1 tsp Chinese five spice
  • 1 tsp toasted sesame oil
  • a good dollop of hoisin sauce (according to your taste)
  • salt and freshly ground black pepper to taste
instructions:How to cook Pork Fried Rice
  1. Heat a large skillet with a lid over medium high heat. Add a splash of oil and once it heats up toss in the meat and the garlic. Cook and stir until heated through. Add the chopped raw vegetables. I chop the ones that take longer to cook smaller and leave the ones which cook fairly quickly in larger chunks. Sprinkle with the  1 TBS of the soy sauce, the garlic,   the ground ginger, and the Chinese five spice, stirring it all through. Cover with the lid and cook over medium low heat, until the vegetables are crispy tender. Remove the lid and add the rice from the package, crumbing it in and stirring it all together. Add the peas, the ketjap manis, hoisin sauce and sesame oil. Cover and heat through. Taste and adjust seasoning with salt and pepper to taste. Serve immediately.
Created using The Recipes Generator

It always makes me really happy when I can use up my leftovers in a tasty and unique way.  Nothing boring here.  I’ve never had any complaints anyways! 
Up Tomorrow:  Chicken & Artichoke Quesadillas 

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen


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