Leftover Roast Pork Fried Rice
Leftover Roast Pork Fried Rice is a fantastic way to turn your Sunday lunch leftovers into another filling family meal.
Servings 4 Portions
Calories 634kcal
Ingredients
- 3 tablespoons Butter
- 3 Eggs
- 2 Cloves Garlic Crushed
- 500 g Diced Leftover Pork
- 2 Carrots Peeled and finely diced
- 150 g Frozen Peas
- 150 g Frozen Corn
- Pinch Salt and pepper
- 250 g White Rice Dry weight, cooked to package instructions, drained, cooled, and left in the fridge until needed
- 4 tablespoons Low Sodium Soy Sauce
- 2 tablespoons Oyster Sauce
- 1 teaspoon Chinese Five Spice optional
- 4 Spring Onions Finely Sliced
- 1 tablespoon Sesame Oil
Instructions
- Melt 1tbsp of the butter in a large frying pan or wok.
- Lightly scramble the eggs, tip into a bowl, and leave to one side.
- Add another tbsp of butter to the pan and melt.
- Fry the garlic for 3-4 minutes until soft and fragrant.
- Add the pork and fry until coated in butter.
- Add the carrots, peas, corn, and a good pinch of salt and pepper and fry for 5 minutes, stirring frequently.
- Stir through the remaining butter before adding the rice, spring onions, Chinese five-spice, soy, and oyster sauce.
- Fry for 5 more minutes, stirring frequently until the rice is piping hot.
- Fold through the eggs and fry for 2 more minutes.
- Pour in the sesame oil and stir through.
- Serve straight from the pan.
Notes
- Don’t worry if you’ve got less pork, use what you’ve got.
- Add any leftover veg you’ve got with the peas and corn.
- Cold rice fries better than freshly cooked rice, which can clump together and go a bit soggy. Try to make your rice ahead of time, cool it quickly, and chill it in the fridge before frying. Find out more about chilling and reheating rice here.