Saturday, 19 September 2009

Leftover Stir Fried Pork with Fried Rice

Last night, I found myself wondering, "What should I have for dinner tonight when firstly I forgot to eat lunch and secondly I forgot to go to the supermarket?" Yes, it was a long, hard day at the PC and my concentration was absolute, so when my stomach started to growl around 8pm, I faced a bit of a dilemma.

I soon remembered, however, the leftover pork from the previous night which I had intended having on sandwiches for lunch and decided to get the wok out and create a leftover stir fried pork recipe. As the rice has to first be boiled and cooled, however, last night's was a very late dinner!


2 thick slices of leftover roast pork
1 onion (quartered and separated from layers)
Pinch of Chinese five spice
2 tsp dark soy sauce
2 oz basmati or long grained rice
Corn oil for stir frying


The first step is to boil the rice as one normally would - per the instructions on the packet - and leave it to cool completely. I like to assist this process by running it under some cold water when I'm in a hurry.

When the rice is cool, add around one tablespoon of corn oil to a hot wok and subsequently the rice. Stir fry for two to three minutes until the rice just begins to take on a little colour. Transfer the rice to a warmed holding dish while you prepare the stir fried pork.

Add some more oil to the wok and then the chopped onion. Stir fry until the onion begins to colour, then add the pork until it too takes on a dark, roasted colour. Add the Chinese five spice and the dark soy sauce and stir fry for another thirty seconds to a minute before plating the rice and the leftover stir fried pork on top. Garnish if desired with such as a chopped tomato or some fresh herbs.

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