What’s the most recognisable Asian rice dish… dare I say, in the world? Well, humble little me thinks it’s fried rice. I mean, if you said “I had fried rice for lunch”, no one would ask you what that was. At least maybe most people wouldn’t. If you fancy reading a little about fried rice, here are some interesting quotes about this quintessentially Asian dish.
My favourite quote on fried rice however may just be this:
“You didn’t put in any effort at all!”
Um, yeah. That wasn’t from an academic source. That was from my cousin (whose baby’s chewable thighs you saw in the background of my oatmeal post). He thinks fried rice is the lazy man’s way of cooking with little to no effort put in. And… I am inclined to agree, in a more positive note though.
Fried rice is what I fall back to when I have leftover rice and little time to cook. It’s what I cook when I want a quick, no fuss , filling meal that can help me use up odds and ends in the fridge. Because, really, no matter what kind of leftover vegetable or meat pieces (boneless of course!) you add in, it’s going to be delicious. And I’m inclined to think I’ve never made the same fried rice twice before. It’s so predictable yet different each time. Love it!
So this particular time, I had leftover rice and pork (cough… pulled pork… cough). I was going to use ham but I totally zoned out in the morning and grabbed the wrong bag. I didn’t regret that mistake. We had a great lunch 😀
overnight white Rice, Egg, Carrot, Garlic, Soy Sauce
Heat up some oil. I got away with only 1 tbsp because I used a non stick pan. I’m not a fan of greasy rice. Nope.
Stirfry carrots to soften slightly. Push it to the corner of the pan and crack an egg in, using the ladle to scramble it slightly. I like my eggs to be in larger pieces so I only break it up when it’s 3/4 cooked through.
Toss in the pork shreds and garlic to give them time to warm up.
In goes the rice and a dash of soy sauce. Stir stir stir stir stir.
This took me 20 minutes tops, including preparation. It took less time for this bowl to disappear. 🙂 Happy times.
“Better is a dinner of herbs where love is, than a stalled ox and hatred therewith.” (Proverbs 15:17)
(serves 2 small eaters or one big eater)
1 cup overnight cooked white Rice
1/2 Carrot, chopped
2 cloves Garlic, minced
1/4 cup Pork shreds
1 tbsp Soy Sauce, or to taste
- Heat about 1-2 tbsp of oil.
- Stirfry carrots until slightly softened, about 1 minute.
- Push the carrots aside and crack the egg. Stir it around to scramble and leave it to set. Once it’s 3/4 cooked, use ladle or spatula to break it to pieces.
- Add pork shreds and stir it around to warm through.
- Pour in rice, breaking up any lumps.
- Drissle in soy sauce.
- Stir to mix and serve.
* You can mix up the grains. Brown rice, quinoa and mixed grains can be a good substitute for rice.
** Pre-cooked leftover vegetables and meat can be added at the end just before the rice since it’s all cooked already.