Chinese New Year falls on 31 January this year and marks the start of 15 days of celebration. This year is the year of the horse which is said to bring prosperity and wealth (well I think we could all do with some of that)! We have been lucky enough to be invited to be invited to a celebration in a restaurant in February by one of our Chinese friends so I look forward to that.
As a nod to this celebration I thought I’d offer up a quick, cheap and easy midweek dinner dish, Simple Pork Fried Rce which is ideal to make the day after a roast dinner. I made mine with pork but you could easily use leftover roast beef or chicken and even throw in some prawns or peanuts if you have them. In fact this recipe is great for clearing out the odds and ends of vegetables you have in your fridge so use what you have. I always seem to cook far too much green cabbage so I keep the leftovers in the fridge and pop them in this dish the next day.
When I was in Tesco yesterday I saw a small pot of Egg Fried Rice for £2 and couldn’t believe the price. Not only is it far cheaper to make from scratch at home but it tastes a million times better too. In fact I find Chinese food in general doesn’t suit sitting around on a supermarket shelf and needs to be freshly cooked and eaten immediately for the best flavour and texture.
My family loved this simple dish and even my daughter who won’t eat roast pork ate every scrap of this meal! Both children insisted on using chop sticks to add to the fun but admittedly only my son managed to finish his meal without resorting to cutlery. The photographs do not represent a whole serving but I’m a food blogger and wanted to make the dish look pretty! If you wanted to make this into a side dish you could half the quantity and serve it with another Chinese dish. I’m going to make this dish regularly now with whatever left overs etc that I happend to have as it is such a tasty and cheap meal.
As I made this meal from scratch I’m entering Javelin Warrior’s Made with Love Mondays challenge. Due it’s frugality I’m also entering Credit Crunch Munch run by myself (and hositing this month) and Helen of Fuss Free Flavours. I’m also sending this dish to the No Waste Food Challenge run by Elizabeth’s Kitchen Diary as it uses up leftovers and odds and ends of vegetables.
- 300g Basmati rice
- 2 tbsp Rapeseed oil
- 1 Onion, finely chopped
- 3cm Ginger root, finely chopped
- 2 Garlic cloves, crushed
- 170g Leftover roast pork (or other meat), cubed into small pieces
- 1 Large carrot, halved & finely sliced
- 125g Chestnut mushrooms, chopped
- ½ Red pepper, chopped
- ½ Yellow pepper, chopped
- 2 Celery stalks, chopped
- Large handful of shredded green cabbage
- 1 Egg, beaten with a small splash of milk
- Soy Sauce
- Cook the rice according to the instructions (once cooked drain, fluff with a fork and set aside).
- Meanwhile heat 1 tbsp oil and fry the onion, garlic and ginger gently for 5 minutes without browning.
- Turn up the heat and add the pork and fry for 1 minute.
- Add another tbsp of oil and all the vegetables then fry for 5 minutes tossing constantly.
- Add the cooked rice.
- Make a well in the centre and add the beaten egg mixture.
- Slowly combine with the cooked rice as it thickens.
- Mix the rice, vegetables and meat until well combined and serve with a generous splashing of soy sauce.