Sunday, May 5, 2013

Pork Fried Rice

Since I had both leftover brown rice and leftover pork roast, it was absolutely time for this recipe.  It took less than 15 minutes to have dinner on the table and it was delicious.  I love to redesign leftovers so you don't even realize you're eating leftovers.

Pork Fried Rice
Makes 4 servings

2 tablespoons olive oil
1 cup cremini mushrooms, sliced
1/2 cup red pepper, diced
1/2 onion, diced
2-3 cups cold cooked rice
1 cup cold cooked pork, small dice
3 eggs, lightly beaten
1 tablespoon olive oil
3 tablespoons soy sauce (I used coconut aminos)
Salt and freshly ground black pepper to taste

Heat oil in large skillet.  Saute vegetables until just beginning to soften.  Add rice and pork and cook for about 5 minutes, stirring frequently.  Push rice to one side of the skillet.  Add the 1 tablespoon olive oil; add eggs; cook and stir until eggs are thickened.  Stir eggs and rice together.  Stir in soy sauce (or coconut aminos) and season with salt and pepper.

Slight adapted from Food .com

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