(Leftover) Roasted Pork Fried Rice
August 7th, 2011 by niceyfemme

My family and I are not really big pork eaters but recently, I am often finding myslef craving for pork dishes and enjoying eating them once i have it. We had a left over Crispy Pata (deep fried pork knuckle from Mommy’s office) and I instantly knew what I would do with it.

I have all the ingredients ready like eggs, veggies (frozen corn and carrots I chopped and froze myself), some spring onions in “the garden”, fresh pineapples to for contrast in taste and condiments to flavor this wonderful dish.

So I prepared all the ingredients ready including the day old rice.

Pre-fried in high heat until very crispy and to make sure it doesn’t get soggy. Then set aside. Cook the scrambled egg, then set aside as well.  Saute the garlic for like 5 seconds then add in the rice, egg, corn and carrots, and pineapple.  After a few minutes of cooking in high heat and all the flavors have blended, season with salt and add in a half a teaspoon of sesame oil. Add in the wok, not directly in the rice. Stir again for a minute. Add the chopped crispy pata last just before you serve it.

And this is what we had.

Way better than fried rice from a chinese restaurant. I love this. I’d be doing more of this VERY SOON.

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