Another of my favorite ways to use up left over meat is to make a fried rice. It is particularly useful if you are a little short on the meat. I have used chicken, pork, and sausages. They have all worked out well. Two of the best were a Southern Asian fusion where I used leftover pulled pork. The other was not having enough chicken I add some leftover breakfast sausages.
Last nights started because I had some leftover pork. Again this isn’t some much a recipe as a starting point.
- Rice (Leftover is great and if I know in advanced I make extra. Otherwise I start with 1.5 cup uncooked and cook it normally)
- 2-3 cups of cooked leftover meat (cut up smaller to make it stretch)
- 2-3 cups of Veggies (Leftovers are great again. In this case all I had was frozen veggie cubes)
- 1 medium onion diced small
- 3-5 eggs (more if I’m shorting them on meat, less if I’m running out and sometimes I’m generous because I like scrambled eggs)
- 1/4 cup soy sauce
- 1 TBSP Sesame oil (Optional, If you don’t have it don’t worry about it)
- 1/2 cup of water
- Pepper to taste
If the rice isn’t already cooked, cook it the way you normally do rice. Scramble the eggs in a wok with some oil. Remove. Dice and fry the onion over medium heat. Add the meat and stir together. Add the veggies and stir. Add the rice and stir. Turn the heat down to simmer. Mix together the soy sauce, water, sesame oil and pepper. Add and mix well. Add the scrambled eggs and mix. Cover until everything is warm through and the veggies are cooked. Add more water if needed and stir to keep it from burning to the bottom.
Today I have leftovers of the leftovers but not quite enough for another meal. I’ll probably pair it with some pot stickers on Saturday.