Tuesday, January 19, 2016

Stirf Fried Pork Rice and Asian Cucumber Salad

Hi Everyone!
Tonight is a leftover night.  We are using some of the leftover pork roast that we had from Sunday to make tonight's dinner.  You do not need to use a lot of pork in this dish--only about 1 cup cut into one inch cubes.  This sounds like a lot, but it really is only about two 1/2 inch slices of pork.  In fact,  you should have some more pork roast left over for the barbeque pork that will be making later this week.

Stir Fried Pork Rice

1-2 eggs (depending on your feelings about eggs)
1/4 tsp. garlic powder
1/2 tsp. butter

1 cup white rice
1 1/2 cup low sodium chicken broth or stock

1 tbsp. vegetable oil
1tsp. butter
1 cup diced cooked pork
1/2 cup carrots chopped into 1 inch pieces
1 small onion chopped into 1 inch pieces
1 celery stalk chopped into 1 inch pieces
1 clove garlic, minced
1 tbsp. rice vinegar
1 tbsp. low sodium soy sauce

1.  Cook one cup rice with 1and 1/2 cups chicken broth in rice cooker.  (Cook according to machine instructions or pot instruction on package.)
2.  In a small bowl, combine the eggs and the garlic powder and whisk with a fork until the eggs are combined and are a lovely yellow color
3.  In a small, non-stick frying pan, melt a 1/2 teaspoon butter on low heat.  When butter is melted, add the eggs and scramble until they are cooked thru but are still moist. 
4.  Remove from heat and set aside.
5. In a large cast iron skillet or heavy bottomed frying pan heat 1 tbsp. vegetable oil.  You will know it ready when cold water flicked with your fingers onto the pan "dance" in the pan.  Add all of the vegetables except for the garlic to the oil. 
6.  Cook vegetables until the are crisp tender, about 5-7 minutes, constantly stirring.  About 2 minutes in to cooking, add 1/2 tablespoon rice vinegar and 1/2 tablespoon soy sauce.
7.  After vegetables are crisp tender, add the pork.  Cook until pork is cooked through and warm, about two minutes.
8.  Add the minced garlic and scrambled eggs. Stir to combine and cook for about 30 seconds to 1 minute.
9.  Add the cooked white rice, 1/2 tablespoon rice vinegar and 1/2 tablespoon soy sauce.  Stir until all ingredients are combined and liquid has evaporated slightly.
10.  Serve warm.

Asian Cucumber Salad

1 cucumber
1 tsp. salt
1/4 cup rice vinegar
1/8 cup white sugar
1/4 tsp. grated fresh ginger

1.  Wash the outside of the cucumber.  Pat dry.  Using a vegetable peeler, shave away the skin of the cucumber going lengthwise and leaving bits of  the skin between peels.  (Basically "striping" the cucumber.)
2.  In a large bowl, combine the salt, rice vinegar, white sugar and grated ginger, whisking until the sugar dissolves.
3.  Slice the peeled cucumber into thin slices.  (About 1/8 inch thick.)  Put the cucumber slices in the bowl with the rice vinegar mixture and toss to combine.
4.  Let marinate in fridge at least 15 minutes before serving. 

NOTE:  I usually make this dish first and let it marinate while the other meal is being prepared and cooking.

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