Saturday, February 04, 2006

Pork Fried Rice and Sautéed Broccoli

When we last joined you from Orange Kitchen (our version of Kitchen Stadium), we had successfully implemented our new wok's capabilities to construct a wonderful Shrimp Stir Fry. Knowing we like to stretch some of the work we do to a second meal, we made plenty of extra (brown) rice for our stir fry and made sure to pick up some pre-marinated Chinese BBQ Pork from the S&S butcher. Earlier in the day, we roasted those pork strips at 300 degrees for about 45 minutes, then covered them and transferred them to the fridge. The stage is set... for Pork Fried Rice!

This was an easy one, no doubt - but with deliciously complex results and wonderful leftovers for a quick bite the next day. We've all had Pork Fried Rice from the local paper-box delivery, so use that imagery to select the sizes of your cuts of: onion, celery, and the roasted pork. We had no waterchestnuts :( so we used a can of baby corn that's been sitting in the back of the pantry for a while - cut those little guys up as well, get the leftover rice out of the fridge, and we're ready to go!


WAIT! Not ready yet! "Too much rice and meat! Not enough greens," she cried! So we defrosted some large cuts of broccoli and decided to sauté those up as a side dish to our PFR (Pork Fried Rice). Throw the same Asian "rub" in with some Can-oil in the wok and toss the broccoli around for about 6 minutes (high heat!) and set those guys aside...


Ok, NOW we're ready for the PFR - onions into the hot wok with Can-oil for a minute, then the celery for a minute, then the corn, then the pork bits... add some seasoning as needed - toss and cook!


When we're ready (we're ready!) scoop about two or three cups of that cooked rice in and fold it in there. At the same time, get the all-important sauce ready - 2 eggs slightly beaten and stir in a few tbls of soy sauce and some red pepper flake.

When we're ready (we're READY already!) pour that sauce over and quickly fold in to the whole mixture. You'll see the egg quickly cooking and really pulling everything together. One more minute and when we're ready (not going to say it again!!!) plate a big ol' scoop of that with the broccoli... we're now finally ready to eat!


We popped in a movie and sat on the floor with our PFR and a glass of pinot noir and enjoyed!

Score: 9 out of 10! So tasty, not like delivery PFR - different and more just-cooked tasting (obviously).

Til next time,

The Boston Chef

1 comment:

stacey said...

Aw, pork fried rice brings me back. I LOVE it!