Pork Fried Rice

My pal Julie posted this recipe on her cooking blog not long ago. She got the idea from some of our friends for her recipe. Tonight I had some leftover pork loin that I wanted to use up and someone suggested Julie's recipe. 


It was AMAZING! I changed Julie's recipe a little bit to suit our own tastes. I'm going to list it how I made it, but you could definitely tweak it for your family as well! I added whatever veggies we had in the house that needed to be used up. You could also make this with chicken, beef, shrimp or go vegetarian.

Ingredients

1 cup dry brown basmati rice plus ingredients needed from package

2 Tbsp olive oil

1/2 lb pork loin, sliced and diced into small pieces

1/2 of medium sized onion, diced

1/2 red pepper, diced

1/2 green pepper, diced

2-3 celery hearts, diced

4 eggs

1 Tbsp butter

5-6 mini carrots, julienned (I used pre-julienned, bagged carrots we had kicking around)

3-4 green onions, finely diced

sliced mushrooms, sauteed

3 Tbsp prepared General Tsoa's sauce

DIRECTIONS

1. Cook rice per package directions.
2. Prepare the meat and all of the vegetables before you start cooking anything else. Slice and dice all of the pieces to be small enough to be bite sized.
3. On medium-high heat, in a large sauté pan, heat 2 tablespoons of olive oil. Add the meat and sauté until no longer pink and fully cooked.
4. Reduce heat to medium and add onions, peppers and celery. If needed, add a splash more of olive oil. Cook until onions are translucent, and vegetables are al dente (not mushy). Drain any excess water.
5. Beat the eggs. Push the cooked meat and vegetables to one half of the sauté pan. Melt butter and then pour the beaten eggs in to the empty half of the sauté pan. With a scraper, push the beaten eggs back and forth until scrambled. (It is ok if the eggs combine with some of the meat and vegetable mixture as they scramble.)
6. When eggs are fully cooked and scrambled, mix together the contents of the sauté pan until the meat, vegetables and eggs are combined.
7. Reduce heat to low and add the cooked rice to the sauté pan and fully mix together.
8. Add the diced carrots and green onions and continue mixing together.
9. Add General Tsoa's sauce and continue cooking on low heat for about 5 more minutes, tossing occasionally, until ready to serve.

Root Beer Pulled Pork

There were a few versions of this going around on Pinterest for a while. This is my take on it.

Ingredients

2 lb pork loin

12 oz root beer

1 small onion, sliced

18 oz bbq sauce

Directions

1. Place pork loin in slow cooker and top with sliced onions. Season with salt and pepper. Cover with root beer. Cook on LOW for 6 hours. Cooking on HIGH for 3 hours will work in a pinch as well.
2. Drain liquid from slow cooker. Shred pork with forks or chop with a knife. Add pork and onions back to slow cooker and cover with bbq sauce. Cook on low for about 15 min, or until heated through.

Serve on rolls.

I made a double batch of the Smokey BBQ Sauce for this and it was fantastic!

I also like to add sour cream to my pulled pork sandwich!

Grilled Honey Garlic Pork Chops

Original recipe from Spark People

Ingredients

1/3 cup honey
3 tbsp soy sauce
6 cloves garlic, minced
6 pork loin chops, boneless, trimmed of excess fat, 4 oz each

Directions

1. In a shallow dish, whisk together honey, soy sauce and garlic.
2. Coat chops in mixture.
3. Reserve left over honey mixture for basting.
4. Place chops on greased grill over med high heat, close lid and cook. basting 2 times.

Serves 6

Sweet and Sticky Pork Ribs

Someone gave me this recipe and this is exactly how she wrote it up. I'll try to make it a little more formatted when I've got some time to kill at some point.


Ingredients

1/2 cup honey

1/4 cup light soy sauce

1/4 cup brown sugar (light or dark)

1/4 cup white vinegar

1/2 cup orange marmalade

2-6 garlic cloves diced small

1 tsp Garlic powder plus a little more

1 tsp onion powder plus a little more

dash salt

2 Tbsp cornstarch dissolved in a cup of cold water

Directions

Season meat w Garlic Powder Onion Powder and salt, place in pan bones up. In a large bowl combine Honey, soy, brown sugar, vinegar, marmalade, garlic cloves, onion and garlic powder...just a dash, and a dash of salt. Dissolve cornstarch in cold water and stir till no lumps, add to sauce. Pour over ribs coat all sides ...I leave the bones up then refrigerate for at least 2 hours. Heat oven to 200 degrees.Let ribs stand out of oven 30 mins to get rid of chill then place in oven with the foil cover still in place. Bake for 3-5 hours depending on how many ribs you have I usually make about 5-6 lbs and they cook about 4 hrs at 200. Then I remove the cover raise the heat to 450 and cook until sauce is thick and sticky and the meat is falling off the bone...this should only take about 30 - 45 mins depending on how much meat you are cooking...at this point you are only trying to caramelize the sauce the meat should be cooked all the way...about 10 mins into this cooking time flip ribs so bones are down and the top will get crisp and sticky too. 

20-Minute Barbecue Ribs

Ingredients

1 rack (2½-3 pounds) pork loin back ribs (baby back ribs)

1 teaspoon salt

¼ teaspoon coarsely ground black pepper

¼ cup water

1 recipe of Smokey BBQ Sauce

Directions

1. For ribs, remove membrane from rack of ribs using Boning Knife (see Cook’s Tip). Season both sides of ribs with salt and black pepper. Cut between each bone to separate rack into individual ribs. Arrange ribs, cut side down, in two layers in Deep Covered Baker. Add water. Microwave, covered, on HIGH 8 minutes. Turn ribs over. Microwave on HIGH 7-10 minutes or until Pocket Thermometer registers 160°F when inserted into meatiest part of ribs alongside bones and ribs are no longer pink.
2. Transfer ribs to Stainless (4-qt.) Mixing Bowl. Add 1 cup of the Smokey BBQ Sauce and toss to coat.
3. Heat Grill Pan over medium heat 5 minutes. Place ribs onto pan; cook 4-6 minutes or until grill marks appear, brushing with remaining sauce and turning once. Transfer ribs to a serving platter.
4. Serve immediately.

Yield: 4 servings

Cook’s Tip: The membrane found underneath the rack is not only tough, but it also holds in excess fat. Removing the membrane helps to render out the fat during cooking. To remove the membrane, lay the rack meaty side down. Using the tip of the Boning Knife, gently cut under the membrane on one corner. Using a paper towel, grasp the corner of the membrane and gently pull it away from the bones. Trim any visible fat along the underside of the rack.

©The Pampered Chef, Ltd., 2007