TASTE of Olney
Danny’s recipe this week features a healthy way to use leftover rice and vegetables to create pork fried rice – a dish that is loved around the world for its simplicity and its delicate balance of flavors and vibrant colors. Although it initially consisted of a simple mix of rice, chopped vegetables, and diced meat stirfried in a wok with a dash of soy sauce, fried rice has morphed into countless variations to adapt to cultural tastes.
Danny added his own culinary preferences to a basic recipe from WellPlated. com. He used a wok/skillet hybrid to whip together this easy, one-pan dish but any large skillet will do. The secret to the success of this recipe is using cold, cooked rice.
“It’s quick and healthy if you use healthy oil, economical and a good way to use leftover rice and vegetables,” he said.
All ingredients are available at Stewart’s Food Store.
1 small pork tenderloin (about 1 lb), trimmed and cut into ¾-inch cubes 1 tsp kosher salt plus additional to taste ½ tsp ground black pepper, plus additional to taste 1 tbsp fish sauce 3 tbsp oyster sauce 3 tbsp reduced-sodium soy sauce 1 tbsp sesame oil 2 tbsp olive oil 1 10-oz bag of frozen vegetables 2 red peppers, diced (or 2 to 3 cups of diced fresh veggies of your choice) 1 tbsp minced garlic (about 3 cloves 1 tbsp minced fresh ginger 1 tbsp unsalted butter 2 cups leftover cold cooked rice 1 bunch green onions, thinly sliced, divided in half 3 large eggs Preparation: Step 1: Stir the oyster sauce, soy sauce, and sesame oil together in a small bowl. Set aside.
Step 2: Season pork with salt and pepper and toss with fish sauce.
Step 3: Heat ½ tbsp olive oil in a large wok or large, sturdy skillet over high heat. When the oil begins to shimmer, add the pork. Cook until browned on all sides and cooked through, about 5 mins. Transfer to a large bowl.
Step 4: Add ½ tbsp oil to the still-hot wok. Add pepper and frozen vegetables. Stir occasionally. Cook until pepper is softened and beginning to brown, about 5 to 10 minutes. Using a slotted spoon, remove the vegetables to the bowl with the pork.
Step 5: Add remaining ½ tbsp oil to the pan. Sautee the ginger and garlic until fragrant, about 15 seconds. Remove pan from heat.
Step 6: Add butter, rice, and half of the green onions, then return the pan to high heat. Stir the mixture to break up clumps of rice and coat with butter and oil.
Step 7: Move the rice to one side and break the eggs into the open space in the pan. Scramble eggs with a fork then let cook through. Break scrambled eggs into pieces and stir into rice.
Step 8: Add remaining green onions to skillet, along with reserved vegetables, pork (and its juices), and sauce to the skillet. Stir to combine and coat with sauce. Adjust seasoning. Serve hot!