I hope you had a chance to read all about the wonderful upstate N.Y. town of Lake George and my recent vacation there! Well, before we (Patrick and I) went away, we chose not to go food shopping for about two weeks prior. It was a challenge that we took upon ourselves to both save some money for vacation, and to try to empty out our freezer, fridge, and pantry of the items that we seem to pass over when planning dinners. The goal was to work with what we’ve got.
As we scoured the freezer to see what we were working with, we decided to start with a package of thin-sliced boneless pork chops as our base. Now, in the man’s brain he automatically went to pork chops on the barbeque with mashed potatoes. My female brain (as most female brains probably are) decided to start checking out the endless condiments that we have on the door of the refrigerator. Hmnn… we have a wok, and I once made beef mei fun (thin rice noodle) so I had plenty of leftover asian sauces, and there are peas in the fridge. The only thing I had to buy were the scallions. Bingo!
I proposed the idea of pork fried rice. “With what else?” Patrick said to me. “No, that’s the meal,” I countered. “It has meat, grain, and veggies all in one. It’s perfect!” And that is how I got my way and how the following recipe is here for you.
Ingredients (This will feed about 4-6 people comfortably, as a full meal – or more people as a side)
One package (Ours was almost a pound and a half) thin boneless pork chops
6 cups white rice
One package frozen peas
One small cluster scallions
1. Bring six cups of water to a boil in a large saucepan.
2. While the water is boiling, slice the pork chops into thin strips or small cubes (to your liking), and place in a dish with oyster sauce to marinate.
3. Cut the scallions into rings and place aside as well.
4. When the water boils, add the rice, cover, and remove from heat. In 10-12 minutes, check back on the rice and fluff it with a fork.
5. Time to cook with the wok! You could probably do most of these in any order but here is the order I did:
6. Scramble the eggs in the wok, place aside.
7. Line the wok with sesame oil. Cook the marinated pork until just about well done, place aside.
8. Cook peas and scallions until just about well done – leave in wok.
9. Coat the wok with more sesame oil.
10. Add your previous ingredients – eggs, pork, and rice and mix together! (We needed to do this in two different batches!) Keep the heat on, and add more oyster sauce and soy sauce to your liking. Toss and mix around ingredients frequently.
Here are some pictures of my experience: