Tuesday, June 7, 2011

Oven Baked Pork Fried Rice

You're intrigued by the title of this recipe, aren't you?  I can tell.  This is a love child born out of a craving and one lone leftover pork chop (anyone else out there who can't stand re-heated meat?!)  So, instead, I put two and two together, and voila!  Oven baked pork fried rice.  You will love me for this recipe.  This is a perfect accompaniment to egg rolls....oooh, I wish I had the ingredients on hand to make those.  (Homemade egg rolls are da-bomb!)  I will work on that and get back to you....  :)

Oven Baked Pork Fried Rice
Inspiration and Sources:  Here and hugely adapted from here

For the rice:
2 tbl. butter
1 cup white rice
1 cup water
1 1/2 cups water

For the pork fried part:
1/2 tbl. sesame oil
1/2 tbl. olive oil
1 boneless pork chop (use leftover if possible), sliced thin
1/2 onion, peeled and diced
2 cloves garlic
1/2 tsp. ground ginger
2 small carrots, peeled, diced, and parcooked
1 cup frozen peas, thawed
1 1/2 tbl. soy sauce
2 eggs, beaten
a pinch of kosher salt and fresh ground pepper

Preheat oven to 375 degrees.

In a small saucepan, melt the butter over medium heat; add the rice and toast lightly, until rice is opaque in color.  Add the 1 cup of water; bring to a boil and transfer to a 2-quart glass casserole dish.  Cover and bake for 25 minutes.

Peel and dice carrots; add to a microwave-safe bowl, add some water to cover, and cook for 4 minutes.  Drain and set aside.  In a small colander, add frozen peas and rinse under cold water until thawed.  Set aside.

Meanwhile, in a medium skillet, heat both oils over medium heat.  If using an uncooked pork chop, see above link for cooking directions.  If using leftover pork chop, continue with the following directions.  Add the onion, garlic, and ground ginger to skillet and saute until onion is tender.  Add sliced pork chop and saute for a couple minutes.  Add the soy sauce, carrots, and peas.  Stir to combine.

With a wooden spoon, push aside pork and vegetable mixture in the skillet.  Add the beaten egg and scramble, seasoning the egg with a pinch of salt and pepper.  Once egg is scrambled, incorporate it with the pork and vegetables.

By now, your oven time should be going off.  Add the remaining water to the rice, and then add the pork fried mixture.  Re-cover, and continue baking 30 more minutes.  When finished, fluff rice and pork fried mixture to combine.  Let stand 5 minutes before serving.

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