Dice some up and make Pork Fried rice
Makes 3- 4 cups
Ingredients
1 to 2 tablespoons butter
2 cups cooked white rice (1 to 2 days old) (rice measurement is taken after it has been cooked).
1-2 eggs beaten
2 tablespoons milk, for each egg
½ cup yellow onion halved set on its end sliced into ¼ inch slices
½ cup coarsely shredded green cabbage
¼ cup thinly sliced celery
1/4 cup frozen peas & carrots, frozen peas and shredded fresh carrots. (If using fresh shredded carrots add them with the cabbage.)
1 clove garlic, minced
¼ cup broccoli florets, cut into small pieces
½ to ¾ cup diced cooked meat, such as, diced ham, bacon crumbled, chicken diced, or chopped shrimp (or omit if you want vegetable fried rice)
¼ cup bean sprouts, coarsely chopped
¼ to ½ cup soy sauce, to taste
Directions
1. Heat wok over medium high heat, when hot add the onion; cook for 2 to 3 minutes. Add the broccoli, and cabbage, and cook for another 2 to 3 minutes, frozen peas and carrots, and garlic. Cook for another 2 to 3 minutes, until the vegetables are crisp tender. Remove from the wok and set aside. Add the butter to the wok and let it heat for a couple of seconds. Add the rice and stir. If it starts sticking add more oil as needed. When rice looks like it has re-hydrated and is getting soft then start drizzling the soy sauce over the rice to color it. Then add the egg to the mixture and cook stirring until the egg is done. Add the vegetables back to the wok and cook stirring until everything is heated through.
Notes: you can cook the egg in a separate pan then add to rice at end. I would scramble before putting the rice in the pan. Or use a second pan.