Ahhhh summer time and the living is easy. Summer has been kind to us so far. Not too many days with extreme heat and yet plenty of heat for the herbs and garden. It still seems a sin to heat up the oven for dinner so we find many of our meals involve the grill. This is great and we enjoy the herb grilled meats and fish. The downside when our family grills is that we always tend to grill too much. Yes, leftovers are good to a point but then you need to repurpose them or “recycle” as my mom would say when I was growing up.
Last week, pork tenderloin was on sale for 5 bucks. What a deal. We marinated the tenderloin in a red wine vinegar parsley, rosemary, thyme and sage mixture….it was a winner. Then there is that issue of leftovers. Our teen would eat rice or pasta in any way shape or form. I’m ok with that if the entree involves enough vegetables.
Here is what resulted from my good fortune of being blessed with a husband who loves to grill. Win, Win and Win!
Pork Fried Rice
2 tablespoons sesame oil*
1 tablespoon canola or vegetable oil
1-1/2 cups frozen peas, carrots, corn and green beans
1 small yellow onion, chopped fine
4 cloves garlic, finely chopped
1 cup “leftover” cooked, cubed pork tenderloin or cooked chicken
2 eggs, beaten
3 to 4 cups cooked white or brown rice
3 to 5 tablespoons soy sauce (to taste)
1 tablespoon fresh minced ginger
Heat sesame and canola oil in a large skillet over medium high heat. Add frozen vegetables, onion and garlic and cook until onion is tender. Stir in pork and heat through. Scoop mixture to the side of the skillet and add the beaten eggs to the center. Stir frequently until egg is cooked through, then incorporate egg pieces into the rest of the mixture. Add rice and soy sauce and heat through. Add ginger and stir to combine.
Makes 4 servings
*If you don’t keep sesame oil on hand, substitute canola or vegetable oil.
Leave a Reply