I’ve learned to love and appreciate leftovers. In fact when I make any meal, I always consider how I can squeeze one more dinner out of it. So when you make any rice dish, add another cup of dry rice and when it’s done, pull half of it out and reserve for this dinner. Same with with pork chops or Roasted Chicken. Or, keep shrimp frozen in the freezer and pull a bit out for this. I’ve used pork here, but you can use your favorite protein.
Prep time: 10 minutes
Total time: 20 minutes
Yield: 4 servings
2 T grape seed or light olive oil
2 c. cooked pork cut into 1/4″ thick strips, about 1/2″ long, or use leftover from pork roast (omit for vegetarian)
3 c. cooked rice (or 1 c. uncooked rice, cooked in 1 1/4 c. water for 12 minutes at a simmer)
3 eggs, scrambled
1/3 a carrot, finely diced
1/4 c. cooked peas (warm in 1/2 c. water for 3 minutes at a simmer)
4 scallions, finely sliced
salt to taste
- If you don’t have leftover pork, dredge 4 cutlets in rice or quinoa flour and saute in 2 T grapeseed oil for 3–4 minutes per side on medium high heat. Drain on papertowels
- Heat skillet on medium high heat. Add oil.
- Saute carrots in oil for 2 minutes until al dente. Add rice, pork and peas and heat through.
- Add scrambled eggs and stir until all eggs are set about 2 minutes.
- Add scallions and salt to taste, mixing until well blended.
Serve with gluten-free soy sauce and Vietnamese hot sauce.