Two leftovers are getting a little TLC with this simple Pork Fried Rice. Day old rice and Perry’s Famous Pork Chop are transformed into a takeout favorite with toasted sesame oil, chile flakes and fresh scallions creating depths of nutty, spicy and savory flavors in every bite.
- 2 Cups Day Old Rice, leftover rice
- 1 Small Onion, small dice
- 3 TBS Vegetable Oil
- 2 Large Eggs, whisked for scrambling
- 8 Ounces Leftover Pork Chop, small dice
- 1 tsp Garlic Salt
- ½ tsp Chile Flakes
- ¼ tsp Black Pepper
- ½ Cup Frozen Peas and Carrots
- 2 TBS Tamari
- 2 tsp Toasted Sesame Oil
- 3 Stalks Scallions
Use a wok shaped pan if you have one. Heat on high and add 1 TBS oil to the pan. Whisk the eggs in the oil until fluffy. Remove from the pan and save.
Add more oil and fry the onion with the pork over high heat. Season with the garlic salt, chile flakes and black pepper. Cook until the onion is tender. Add more oil to the pan then add the rice and mix well. Allow the rice to brown on the bottom, without stirring, until crispy rice happens. Add the peas and carrots, Tamari and the reserved scrambled eggs. Toss in the sesame oil and the scallions and serve.