Fried rice is a great go-to alternative to take out. I always keep leftover rice in the freezer at the ready. There are always some kind of lone veggies hanging around my refrigerator (certainly carrots and celery which seem to last almost forever). Add some meat or tofu or whatever you like - even a diced up omelette.
Here's a version with pork, flavored with Korean spicy bean paste. Its a rich satisfying meal, that can be pulled together and cooked quickly. As the dish pulls together quickly in the wok, be sure you arrange your ingredients (mise-en-place) ready and right by your stove!
1 lb pork, cut into 1/2-inch pieces
Marinade:
2 Tbsp coconut aminos seasoning sauce (Trader Joe’s)
1 Tbsp Korean gochujang sauce
1 Tbsp sesame oil
1 Tbsp Thai fish sauce
1-inch fresh ginger, minced
2 cloves garlic, minced
Stir Fry Sauce:
2 Tbsp hoisin sauce
1 Tbsp soy sauce
1 Tbsp seasoned rice vinegar
1 Tbsp pale dry sherry
1/4 lb apple smoked bacon
2 carrots, peeled, diced and cut at angles
3 stalks celery, trimmed and sliced at an angle
1 small onion, peeled and sliced into half or quarter moons
1 leek, trimmed, washed and sliced
4 cups cooked rice, cooled
1 cup frozen peas, thawed (see Cook’s Note)
Whisk together the Marinade in a medium bowl. Whisk together the ingredients of the stir fry sauce in a small bowl. Add the pork to the marinade and marinate the pork for at least an hour if not overnight.
Set all your ingredients ready on your counter (your mise-en-place).
Heat a wok or large pan and toss in the bacon. Cook bacon until lightly browned.
Remove to a bowl. Add the carrots and celery to the wok (with whatever bacon drippings remain) and stir fry over high heat for about 3-5 minutes.
Add the leeks and onion and continue cooking another 3-5 minutes until the veggies are heated through and cooked to crisp tender.
Add the stir fry sauce and heat through. Cook to a saucey consistency. Remove veggies to a bowl.
Wipe down wok and heat a dash of canola oil almost to smoking. Add the pork and stir fry over the highest heat your stove can deliver.
Cook until the pork is cooked through.
Return veggies to wok and toss together over high heat.
Remove the veggies and pork to a bowl and keep warm. Wipe the wok down and add the rice with a dash of canola oil.
Add the bacon and heat the rice through over medium high heat. Add the peas to the rice and then add the pork and veggie mix.
Toss together over medium high heat to mix well and heat through.
Serve garnished with sesame seeds. Serves 4-6.
Cook’s Note: I used leftover white and brown rice and whole grain pilaf - a whole grain and wild rice mix from Trader Joe’s. You can use any leftover rice you like - just make sure the rice has cooled, and is dry (fluffed very well). If you use a sticky soft grain rice, your stir fry may be too gummy - I prefer longer grain rices, or short grain brown rice.
In general you will need about 1-1/2 to 2 cups uncooked rice, cooked up.
Here's a version with pork, flavored with Korean spicy bean paste. Its a rich satisfying meal, that can be pulled together and cooked quickly. As the dish pulls together quickly in the wok, be sure you arrange your ingredients (mise-en-place) ready and right by your stove!
1 lb pork, cut into 1/2-inch pieces
Marinade:
2 Tbsp coconut aminos seasoning sauce (Trader Joe’s)
1 Tbsp Korean gochujang sauce
1 Tbsp sesame oil
1 Tbsp Thai fish sauce
1-inch fresh ginger, minced
2 cloves garlic, minced
Stir Fry Sauce:
2 Tbsp hoisin sauce
1 Tbsp soy sauce
1 Tbsp seasoned rice vinegar
1 Tbsp pale dry sherry
1/4 lb apple smoked bacon
2 carrots, peeled, diced and cut at angles
3 stalks celery, trimmed and sliced at an angle
1 small onion, peeled and sliced into half or quarter moons
1 leek, trimmed, washed and sliced
4 cups cooked rice, cooled
1 cup frozen peas, thawed (see Cook’s Note)
Whisk together the Marinade in a medium bowl. Whisk together the ingredients of the stir fry sauce in a small bowl. Add the pork to the marinade and marinate the pork for at least an hour if not overnight.
Set all your ingredients ready on your counter (your mise-en-place).
Wipe down wok and heat a dash of canola oil almost to smoking. Add the pork and stir fry over the highest heat your stove can deliver.
Serve garnished with sesame seeds. Serves 4-6.
Cook’s Note: I used leftover white and brown rice and whole grain pilaf - a whole grain and wild rice mix from Trader Joe’s. You can use any leftover rice you like - just make sure the rice has cooled, and is dry (fluffed very well). If you use a sticky soft grain rice, your stir fry may be too gummy - I prefer longer grain rices, or short grain brown rice.
In general you will need about 1-1/2 to 2 cups uncooked rice, cooked up.
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