Thursday, July 26, 2012

Leftovers: Pork Fried Rice

After the success of the pork tenderloin, we had some leftover pork.  In the latest issue of What's Cooking, they had an Asian Pork Tenderloin, and a Pork Fried Rice to make with the second one.  While I used the Balsamic Grilled recipe in the first place, I saved the second tenderloin to make this.
I present to you now What's Cooking's Pork Fried Rice:


1 egg
1 tsp water
2 Tbsp Asian Sesame Dressing
1 cup chopped cooked pork tenderloin
1-1/3 cups cooked long-grain white rice
1 Tbsp soy sauce
1 carrot, coarsely shredded
2 green onions, thinly sliced


1.  Beat egg and water with fork until well blended. Add to large nonstick skillet; cook on medium until set, stirring occasionally. Transfer to bowl; chop into small pieces.
2.  Add dressing and meat to skillet; stir-fry on medium-high heat. Add rice and soy sauce; stir-fry 3 min. Add carrots and onions and stir-fry until heated through. Remove from heat; stir in egg.
From Kraft Canada

 I think this may have been the most successful omelet I have ever made.  I should scramble my eggs with water more often.
I used bagged shredded carrots, which made it easy, and the rice that I made at the same time as the rice for the Mexican Chicken casserole.  It went together fast, and we got 2 meals out of it.  It was even better the next day.



  1. The subject of this week's Food on Friday on Carole's Chatter is Pork. It would be great if you linked this in. This is the link .

    Ps I am now following your blog. If you like Carole's Chatter it would be great if you followed me back.

  2. Thanks for linking in. please pop back in a while when there should be a good collection of pork ideas. Cheers