pork fried rice

[redbird]

I made pork fried rice tonight. I think this is the first time I've made fried rice; if not, it was ages ago and I don't remember.

This is the third new thing I've cooked this week, which is quite unusual for me. Two of the three were prompted by leftovers, but we have leftovers more often than we do anything new or interesting with them. (One of the advantages of the microwave is that we can have reheated whatever, either by itself or with a salad or some rice.)

We had leftover roast pork, and I cooked extra rice two nights ago, to make fried rice with. I got cattitude to dice a shallot because I'd forgotten we had scallions. That worked well, and I cut up the green parts of a few scallions and used them to garnish the meal.

I bought sesame oil back in April, because I was having adventurous thoughts involving scallion pancakes. That never happened, so the sesame oil sat in the back of the fridge, unopened, until today.

Cattitude and I both liked it, and I will be making it again. Note for next time: scramble the eggs in a different pan, so I don't have to wipe out the pan after I remove the cooked egg. (That instruction probably makes sense if you have, and are using, a wok, which we don't.)

Comments

[sraun]

I forget who I got this variation from, but we like it - scramble the egg, add it to the cold cooked rice, and mix until all the egg is coating rice, then add the rice. The egg cooks as quickly as the rice, and flavors everything.

[kareina]

The version I do is start cooking the rice etc., then push it to the edges of the pan, pour the beaten eggs in the middle and start scrambling. When the eggs start to cook, so you have a few recognizable solid chunks of them but much is still liquid, start stirring the rice into the eggs. The eggs quickly finish cooking, and flavours everything, but one also gets those few bits of egg that are big enough to see.