This nicely used up the leftover pulled pork from New Years which I’d had in the freezer. There’s nothing better than coming home to a really easy meal and this is one of the easiest.
This recipe uses brown rice, in this last year I’ve become completely addicted to the stuff. I love the nutty taste, the ‘bite’ that it has to it and the fact you don’t need half as much as white rice to fill you up!
I used to have a wok that went missing, so if you have one do use it, I had to improvise (read: use frying pan).
Pulled pork fried rice with vegetables
1 small carrot
5 spring onions
Handful white mushrooms
1/2 red pepper
Leftover pulled pork – around 3/4 tablespoons
200g cooked brown rice
2 cloves garlic
1 tablespoon soy sauce
1 tsp Chinese 5 spice
1. Chop or julienne the carrots, you want them really fine. Thinly slice the spring onions length ways and chop to about 2 inches long. Finely dice up the red pepper. Peel and chop your mushrooms.
2. In a large frying pan heat a little vegetable oil. Beat the egg and add to pan when hot. Move around to create a small flat omelette, once cooked remove from pan and set to one side.
3. Heat a wok or frying pan add garlic to a mix of vegetable and sesame oil (sesame oil has a low burning point so isn’t great to cook with by itself). Once softening add in the carrot and pepper first, a few minutes later add the spring onions and mushrooms.
4. While they soften, take your mini omelette and finely shred into little ribbons of egg. Add to the vegetable mix with the soy sauce and Chinese five spice.
5. Finally, stir in the pulled pork and the brown rice to the pan, tossing until the brown rice ‘toasts’ a little. Serve with a touch more soy sauce.