When I have a bunch of leftover meat I tend to make fried rice. I’ve made it with leftover fried chicken, porchetta and yes, even pulled pork. Pulled pork fried rice is definitely a bestovers kind of thing. You can clean out your fridge and make something that is almost even more delicious than its starting point.
Everyone does fried rice differently and I love that it’s so customizable. Someone should open a fried rice version of Chipotle. They’d have giant vats of old, cold rice (an absolute necessity for good fried rice, trust me) and tons of add-ins for people to choose from. The possibilities are truly endless. You’d go through the line and your first choice would be white or brown rice (maybe even quinoa as a healthier choice). Then you’d get to choose your protein (beef, chicken, pork, fish, tofu, eggs), your veggies (peas, beans, carrots, peppers, corn, broccoli) and how you want it seasoned (salt, soy sauce, sriracha). They’d fry it all up to order and it would be so, so good.
This fried rice would definitely be one that I’d order. The pulled pork crisped up nicely, the eggs were fluffy, the peas bursting with bite and the jalapeños spicy. I used a teriyaki pulled pork here, but of course, you can use any kind of meat (or meat alternative!) you like. What your favourite kind of fried rice? This one was good, but kimchi bacon fried rice almost always comes first in my books!
Pulled Pork Fried Rice Recipe
- salt and freshly ground pepper
- 3 eggs
- 1 cup pulled pork or meat of choice
- 2 cups rice, preferably day old
- 1 cup peas (frozen is fine)
- 1 jalapeño, sliced
- sriracha, if desired
Crack your eggs into a bowl and whisk. Season with salt and pepper. In a large skillet or wok, heat up a bit of oil over high heat and scramble your eggs until mostly set, but still slightly runny. The eggs will cook a bit more when you fry all the ingredients together. Remove and set aside.
If the skillet is dry, add a tiny bit more oil and then add the pulled pork. Fry over medium high until crispy and hot. Add the rice and fry, stirring occasionally and breaking up the rice until the rice is crispy and heated through.
Add the eggs, peas, and sliced jalapeños into the skillet and fry and mix until everything is evenly distributed. Taste and season with salt and pepper. Serve with sriracha, if desired.
It may not be traditional, but if you don’t have a wok, I recommend frying rice in a non-stick skillet as opposed to an uncoated frying pan. Most traditional woks (carbon steel or cast iron) end up being virtually non-stick from years of heat and oil. Non-stick means less oil, which can be a good thing.
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