Fried Rice Using Last Nights Leftovers

Leftovers used correctly are just another new meal …like this pork fried rice using last night’s dinner!

People say rice is Laxmi, don’t waste it.  I couldn’t know it’s value until I saw a man eating the rice I threw.
– Abhi Quotes

One of the benefits of cooking a large roast is the leftovers!!! 

For dinner last night, we had an amazing Asian Pork Loin Roast, Broccoli Slaw with Pineapple/Soy Sauce Dressing, Grilled Pineapple, Fluffy Jasmine Rice, and Fortune Cookies. 

So yummy! 

Now, unless you are feeding an army, when you make a large roast you get to reuse a portion and turn it into something new.

Of course, you can just reheat the same meal but that tends to get boring.  Some meals are even better the next day, like spaghetti, and some are NOT, like steak.  But if you work it just right, you can get creative and use those ingredients in a whole new way like this:

Pork Fried Rice 

This is also a great way to use up leftover rice!  In fact, cold leftover rice is perfect for this recipe!

Disclaimer – This is approximate.  Customize it with what you have on hand. #salvageyourway

FRIED RICE INGREDIENTS

• 2 Tbsp Sesame oil
• 1-2 Carrots, diced
• 2 Celery stalks, diced
• 4 slices of pork, cubed
• 2 cloves of garlic, minced (or powder)
• A drizzle of vegetable oil
• 2 Eggs scrambled
• 3-4 cups of Cooked Rice
• 1-2 tbsp. Soy Sauce
• Splash of water
• Slash of apple cider vinegar
• Green Onions, chopped

TIP – Before you start cooking – mise en place!  That means to have all your ingredients prepped and ready to go as this cooks quickly.  You won’t have time to prep anything once you’ve started.

DIRECTIONS

1. In a large skillet or wok, add sesame oil.
2. Once very hot, add your carrots and celery.  (Onions would be great as well.)  Cook for approximately two minutes.
3. Add garlic and cook 30 seconds to a minute.
4. Remove vegetable mix onto a plate.
5. Next, add a drizzle of vegetable oil, just to lightly coat the pan, and add your scrambled eggs.  Stir them quickly in the pan and remove them to your vegetable plate once cooked.
6. To the empty hot pan, add the cubbed meat and the leftover rice. Be careful not to cook the meat too long so it won’t get dry.
7. Break apart the rice and stir rice and meat together.
8. Add the vegetables back in along with a bit of water, soy sauce, and a splash of apple cider vinegar (or mirin, sherry wine, or something acidic)
9. Once you have it all come together, remove from heat.
10. Add diced green onions and serve (with additional soy sauce if desired).

OTHER ITEMS YOU COULD USE:

• Red pepper flakes
• Ginger
• Peas (I leave them out cause the mister is NOT a fan)
• Toasted sesame seeds

SALVAGE TIP – Did you know sesame goes rancid quickly?  It’s best to store sesame oil in the fridge and I store the seeds in the freezer.

And, the results are in –

Winner, Winner…Fried Rice Dinner.

Sometimes people think they don’t like leftovers, but here are some salvage tricks:

• Know what can be reheated well and what can’t.
• Revive them with fresh herbs.
• Do a whole new spin like this recipe.

|HAVE A RECIPE FAIL YOU?  HERE ARE SOME TIPS WHY|

Here are a few more recipes we know you will enjoy:

• Dill Pickle Potato Salad using leftover pickle juice.
• Another leftover rice idea – Leftover Rice Vegetarian Burrito Bowl
• Spicy Party Pretzels were made to use up stale pretzels and you would never know it!!!

Thanks for stopping by today.  Our goal is to help make the most with whatever you have by sharing budget-friendly, time-saving, and reusing/DIY ideas for all parts of your home and life.  If you enjoyed this pork fried rice recipe post, we would appreciate a share on any social media: Instagram, Facebook, and Pinterest.  Plus, don’t forget to follow us as we share even more ideas on each account.

Yield: 3-4 servings

Pork Fried Rice Using Leftovers

Print

Leftovers used correctly are just another new meal …like this pork fried rice using last night’s dinner!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 2 Tbsp Sesame oil
• 1-2 Carrots, diced
• 2 Celery stalks, diced
• 4 slices of pork, cubed
• 2 cloves of garlic, minced (or powder)
• A drizzle of vegetable oil
• 2 Eggs scrambled
• 3-4 cups of Rice
• 1-2 tbsp. Soy Sauce
• Splash of water
• Slash of apple cider vinegar
• Green Onions, chopped

Instructions

1. In a large skillet or wok, add sesame oil.
2. Once very hot, add your carrots and celery.  (Onions would be great as well.)  Cook for approximately two minutes.
3. Add garlic and cook 30 seconds to a minute.
4. Remove vegetable mix onto a plate.
5. Next, add a drizzle of vegetable oil, just to lightly coat the pan, and add your scrambled eggs.  Stir them quickly in the pan and remove them to your vegetable plate once cooked.
6. To the empty hot pan, add the cubbed meat and the rice. Be careful not to cook the meat too long so it won't get dry.
7. Break apart the rice and stir rice and meat together.
8. Add the vegetables back in along with a bit of water, soy sauce, and a splash of apple cider vinegar (or mirin, sherry wine, or something acidic)
9. Once you have it all come together, remove from heat.
10. Add diced green onions and serve.

Notes

TIP - Before you start cooking - mise en place!  That means to have all your ingredients prepped and ready to go as this cooks quickly.  You won't have time to prep anything once you've started.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 976Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 159mgSodium: 571mgCarbohydrates: 138gFiber: 3gSugar: 2gProtein: 39g

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