The last time a craving for old school Chinese food hit, we ended up spending a lot of money on greasy, pretty bland food. That was over a year ago and we were so disappointed that the craving just starting rearing its head again.
So last night, with some leftover roasted pork and Chinese restaurant white rice, I made my own pork fried rice. And just like that, the search for good take out has ended at my own stove.
This isn't really a recipe, since I didn't keep track of how much of this or that I threw in. But the bottom line is this: make you're own fried rice at home with whatever meat/veggies you have, make it as spicy - or not - as you like, as much or as little as you want...and you won't go back to the local take out joint anytime soon.
Here's what I did....
Chop left over pork - about 1 cup - and marinate in a tablespoon or so of teriyaki sauce.
Meanwhile, scramble two eggs in about a teaspoon of canola oil in a hot wok. Remove while still under done to a cutting board. Chop and set aside.
Warm a teaspoon each of canola and sesame oils in the wok and saute the pork. After a few minutes, add about 1.5 cups cooked white rice. Stir to combine. Next add a few sliced scallions and a generous handful of bean sprouts. Toss to combine and cook a few more minutes until veggies are warmed but not soft.
Now add a dash of soy sauce, some teriyaki sauce and a generous glug of chili garlic sauce. I may have been a little heavy handed on the latter...
Toss to combine so meat, rice and veggies are coated in the sauces. Off the heat, gently stir in the chopped scrambled eggs.
Dig in!!
