Leftover saga – Fried Rice

Leftovers are like Tuesdays, inevitable. Sometimes you have a full meal left behind, that one is easy. Next day’s lunch. Other times you end up with parts of the meal. For this recipe I’m referring to the former.

Remember that yummy ham I made? Well, we ate it for a couple of days, but it kept showing up. Add to that some cooked white rice and a new meal was born!

This time I will not give you a precise recipe. It isn’t necessary. Think about ingredients you like in fried rice, then raid your fridge and make happy. All you need is the rice, a meat, the veggies you like and soy sauce. Honestly, there’s no science to this one.

Ham Fried Rice

Cooked rice (I had about 4 cps)
Ham, chopped (about 2 cps of the protein you’ll use)
Bacon, diced (2 slices)
1 large onion, chopped
3 eggs, beaten
Soy sauce
Garlic powder
Most veggies you like will work here

To your wok or skillet, add the bacon and cook until lightly golden. If not using bacon, add oil to the wok and go to the next step.

Add the veggies–this time I only had onions and scallions.

Add the meat/protein you’re using and cook until heated through. Remove from wok and set aside.

Add a few drops of oil (if needed), then add eggs. Swirl eggs around the wok, scrape them around in the same way you would make an omelette. Mix into the meat/veggie mixture and set aside.

Make sure the wok is quite hot, add 1 tbsp oil then the rice. Fry and stir constantly to coat rice well. Add soy sauce, for this amount I used about 2-3 tbsps. Stir it in and continue to cook and allow the soy sauce to evaporate.

Sprinkle some garlic powder…this is where I channel the artful BeniHanna chefs, and this step is optional. Again, make sure to stir it all in and well.

Now add the meat/veggie mixture. Stir it in and serve.

Cooking is natural, cooking is good, not everybody does it, but everybody should.

I do love me some George Michael! Are you ready for our first cooking adventure?

Hubby and I love Chinese food. We also love Japanese food, oh and Thai. Well, we have this thing for Asian food. A few months back a coworker of his invited him over for a home-cooked meal. Linz came back telling me all about the delicious lunch he’d had. About how his coworker’s wife had done her best to explain to him the different sauces and condiments she used. And so, we’ve tried our hand at making some stir fry, fried rice and other Asian inspired dishes.

This is my version of  Shrimp and Pork in Pepper Sauce. Here I joined the concepts behind Pork and String Beans and served it with Bok Choy and Mushrooms.

Makes 4 small portions

For the Shrimp
Mix the next 4 ingredients and set aside
½ lb. large shrimp (about 8), halved
2 tsp. light soy sauce
1 clove garlic, crushed
1 tbsp. sesame oil

In a small bowl mix the next 3 ingredients and set aside:
3 tbsp. soy sauce
1 tbsp. oyster sauce
Dash of fish sauce (optional)

For the pork and sauce
1-2 tbsp. sesame oil
½ lb ground pork
1 large yellow onion, sliced
4 green onions, chopped (separate tops from stems)
3 tbsp. cilantro stems, finely chopped
1 tsp. red chili flakes (optional)
¼ cup vermouth / broth OR water
3 pieces of rock sugar OR 2 tsp. granulated sugar

Heat up a wok or frying pan over high heat; add sesame oil and pork stirring until it browns. Make sure you break the pork into tiny crumbles, add yellow onions and cook until they begin to soften. Add garlic, cilantro, green onion stems and chili flakes. Cook until the onions are translucent.

Now add the soy and oyster sauce mixture, sugar and stir. If you used rock sugar, make sure it has dissolved before adding the vermouth or broth. After adding the liquid , cover and reduce the heat to medium low for another 4-5 minutes. At this point the pork will be completely cooked and tender—be sure to check it; if it’s undercooked it can take on the consistency of day old taco meat.

Add the shrimp halves, stir and cook shrimp until it just loses its translucency, about 3-4 minutes. Cover and turn off the heat. This should be the last thing you do before serving. This would be wonderful over white rice, we served it with bok choy, see that recipe below. Enjoy!

For the side dish…
Bok Choy with Mushrooms

Originally I planned on giving the bok choy a typical Asian flavor, but the mushrooms I had were not what I think of when cooking that type of cuisine so I made a last-minute change. I ended up with a simple and subtle side dish.

3 1”-pieces of ginger, peeled
A few cilantro strands
2 tbsp extra virgin olive oil
4 bok choy heads(?), washed
1 portabella mushroom, sliced
5-8 crimini mushrooms, sliced
Salt and pepper to taste





Put the oil in a pan over medium-low heat, add the ginger and cilantro, and allow it to infuse the oil for a few minutes. You won’t need to do much to this, just make sure the heat is low enough to avoid scorching it. In the meantime, prep the veggies.

Make sure you wash the bok choy, separate the stalks and rinse under running water. Chop them into pieces about 2”-long, slice the mushrooms.

 Remove the ginger and cilantro from the oil, raise the temperature to medium-high. Once hot, add the mushrooms stirring constantly. Season with salt and pepper. Add the bok choy and toss to incorporate the mushrooms. Cover and reduce heat to medium low. I like my veggies with a bite, so I cooked the bok choy for 5 minutes.

I hope you like it as much as my husband did!