Here
is a great way to use up those left overs from the refrigerator.
Doing so not only helps the budget but helps the soul feel like you
are doing the best you can.
Left
over pork chops and some cold rice can blend with soy sauce and a
scrambled egg into the most delicious crispy pork rice dish. Throw in
some frozen or left over peas and voila! What a restaurant style
meal.
Ingredients
- ¾ lbs left over pork chops, cut into ½ -inch strips
- 3 tablespoons plus 1 teaspoon soy sauce
- 2 teaspoons oil
- 1 tsp garlic powder
- 1 ½ cups cooked rice
- ½ cup peas
- 2 egg, beaten to mix
- 3 tablespoons cooking oil
- 2 scallions including green tops, chopped optional
Directions
Scrape
any coating off of the pork chops then cut into small thin strips.
Roll
in cornstarch and sprinkle with garlic powder. Let this sit for about
½ hour.
Next,
heat a large nonstick frying pan over high heat with some oil. Add
the pork to the pan and stir occasionally and cook for 4
minutes,
until hot and the coating is brown & crunchy.
Remove
from pan to drain on a paper towel.
Put
the peas and the teaspoon of soy sauce in the now empty but heated
pan and cook for only 2
minutes. Add
the cooked rice to the pan with ½ cup of chicken broth. Stir for
about 5
minutes
or until rice has heated and absorbed the moisture.
Push
to side of pan and pour in the mixed eggs.
Stir
eggs until they start to firm up, then mix them into the rice
mixture.
Return
the pork to the mix and cook for 2
minutes more.
Remove from heat and serve.
This
meal needs nothing more. Serve with a bit of soy sauce or if you have
it, some teriyaki sauce.
Enjoy
a break from the ordinary.
Serving
my Master Indy
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes
by
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