Leftover Roast Pork Fried Rice……You will be amazed at how delicious this fried rice is! No one will know its made from leftovers! Fried rice made with leftover roast pork and loaded with veggies.
Leftover Roast Pork Fried Rice
My idea of balanced parenting is taking the kids to the markets on Sunday morning, letting them eat ice cream and go on the bouncy castle, pick up some fresh fish and local veggies for dinner, then coming home for naps and leaving Sunday arvo for quiet me time! Ha ha perfect, everyone wins!
Fried rice is a great way to sneak in a heap of vegetables. I like using the broccoli stalk in recipes like this, really mild in flavour for a green vegetable. My kids much prefer the stalk, or the branch as we call it, than the leaves. You could easily mix and match with veggies your kids prefer such as; corn, capsicum, snow peas or bamboo shoots. This recipe suggests 4 cups of rice, but you could easily just use half that and keep the other amounts the same, will make for a more vegetable heavy rice. To have 4 cups of rice on hand I would suggest making the rice the same night you have the roast pork, that way it will have time to cook and then cool. This recipe could even be made using leftover pulled pork like my Easy Slow Cooker Pulled Pork.
You might also like my Leftover Roast Beef Nasi Goreng.
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Leftover Roast Pork Fried Rice
- Yield: 4-6 1x
Description
Fried rice made with leftover roast pork and loaded with veggies.
Ingredients
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1 teaspoon sea salt flakes
- ½ teaspoon sesame oil
- 3 tablespoons peanut oil
- 1 onion, finely diced
- 1 carrot, diced
- 1 broccoli stalk, diced
- ½ head cauliflower, diced
- 2 cm piece of ginger, finely diced
- 300g leftover cooked roast pork (or whatever you have left), roughly chopped
- 4 cups cooked rice
- 2 spring onions, finely sliced
- 1 red chilli, finely sliced (optional)
- 1 bunch coriander, roughly chopped (to serve)
- 1 lime (to serve)
Instructions
In a small bowl whisk together the soy sauce, sugar, salt and sesame oil and set aside.
Heat half the peanut oil in a wok or large frypan over medium-high heat. Once wok is hot, add the onion, carrot, broccoli, cauliflower and ginger, then stir fry for 5 minutes, tossing while cooking. Stir through the pork, then add the remaining oil and rice, mix to combine, then cook for 2 minutes without stirring. This will give a crispiness to the rice. Pour over the soy sauce mixture and spring onion, mix to combine and cook for a final 2 minutes.
Serve topped with chilli, coriander and a wedge fo lime.
Notes
Make sure the cooked rice is completely heated through to kill off any bacteria. Whenever cooking with rice, ensure leftovers are cooled and refrigerated as quickly as possible, then when reheating make sure heated through thoroughly.
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