Wednesday, June 3, 2015

Weeknight Dinner: Leftover Pork and Veggie Fried Rice

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With my promotion at work comes a lot more responsibility (you think boss people have it made but in reality, I am just one tiny little cog in a big wheel) and a lot more time in the office.  As it is, there are two late-night meetings a week but it's hard to complain since they FEED you.  And it's free.

I mean obviously that should happen since I'm there some nights until 9 or 10 PM.  But there's not much to complain about when someone gives me food.  It's only rough on John who gets the short-end of the stick with these no-Dani-in-the-kitchen nights!  Even he though, has found some unlikely allies.  One of the lovely assistants at work has taken to packing up "care packages" for him at least once a week that make him so happy.  "Hummus?!", "Schnitzel?!", "Calzones!?".  The universe looks out for him, too.

Last week, we had an overabundance of chinese food for dinner.  And by overabundance, I mean there was an entire container of veggies with grilled pork, an entire fried chicken popper basket, and about 10 containers of rice left over.  By the time everyone cleared out, I was holding veggies, grilled pork, and 2 containers of rice and I knew John and I would be having an easy dinner the next night.  The best part about fried rice is no matter what you put into it, it always tastes delicious!
Leftover Pork and Veggie Fried Rice
Serves:  4
2 tablespoons sesame oil
1 head of broccoli, chopped
1 red pepper, sliced
1 green pepper, sliced
1 can water chestnuts, drained and roughly chopped
2 eggs
2 pork chops, cut into bite-sized pieces
2-inch piece of ginger, peeled and minced
2 garlic cloves, peeled and minced
2 cups rice
4 tablespoons soy sauce
2 tablespoons rice wine vinegar

In a large wok or pan, heat oil over medium-high heat.  Add broccoli, peppers, and water chestnuts and cook until brightly-colored and still crispy.  Add eggs and stirfry quickly (1-2 minutes), breaking the egg up into small pieces.  Add pork, ginger, and garlic.  Stirfry 3-5 minutes until pork is browned.  Add rice, soy sauce and rice wine vinegar.  Cook an additional 5-7 minutes tossing well.  Serve immediately.


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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