Wok Around The Clock

Pork fried rice is nice. 

    It's 4:30. Do you know what your dinner is?  Yeah, me neither.  I was going to put a nice roast  in the oven at 3:00 p.m. for that cozy Sunday meal.  Well I got a little too cozy and ended up taking a little snooze. Then dinner time was fast approaching.  What to do?  Don't panic.  Don't call for pizza yet.  I can stir something up. Yes that's it; a stir fry night is just the solution.

I had made a pork roast with sweet potatoes and roasted Brussels sprouts two days before so there was meat leftover. We had eaten a second meal of "reruns" already.  Now it was time to transform what was left.

   I pulled out my cook book and found a recipe for pork fried rice.  My friend's daughter has been craving this dish lately so it would be nice to learn to make it at home.  I didn't follow it exactly.  It called for bean sprouts and green onions .  I used leftover peas, green beans and cut up Brussels sprouts.  I was hoping to make the sprouts more popular in this disguised format.

   I had quick brown rice that I had stocked in the camper.  I started that cooking first.  Meanwhile, I trimmed pork from the bone and diced the vegetables.  When the rice was almost done, I threw the veggies in to warm and tossed the eggs in following the recipe.

   What are your favorite meals in a hurry?

Pork Fried Rice from: Betty Crocker Cookbook

1 cup bean sprouts
2 tablespoons vegetable oil
1 cup sliced mushrooms
3 cups cooked long-grain rice
1 cup cut-up cooked pork
2 medium green onions, sliced
2 large eggs, slightly beaten
3 tablespoons soy sauce
Dash of white pepper

Rinse beans sprouts and drain. Cook mushrooms in oil 1 minute, stirring frequently. Add sprouts, rice, pork and onions. Cook over medium heat 5 minutes, stirring and breaking up rice until hot. Move rice mixture to side of skillet. Cook eggs in oil over medium heat, stirring constantly, until eggs are thickened. Stir eggs into rice mixture. Stir in soy sauce and white pepper.