Fried Rice...

...perfect for when you have tons of leftovers to use up!

Leftover list:

Rice Onion

Green Onions

Teriyaki Pork Loin

Things I had to buy:

Bag of frozen peas and carrots

Usually stocked items:

Soy Sauce

Oil

Eggs

Fresh Ground Pepper

Seriously...cheapest meal ever!

I got a wok for Christmas and this was the perfect opportunity to test it out. The only thing I really know about cooking fried rice is that it's best to use cold and old rice (not moldy old, but a good couple days in the fridge old). I'll put down the exact amounts I used....along with instructions, but this is the best dish to play around with amounts...different meats, veggies, oil, etc.

Fried Rice Recipe:

8 oz. teriyaki pork loin, cooked

1 16 oz bag of frozen peas & carrots

4 eggs, scrambled

4 green onions, chopped

1/4 sweet onion, chopped

4 c. old & cold rice

2 Tbsp. coconut oil, divided

Soy sauce, to taste

Fresh ground pepper, to taste

I divided up my frying...instead of doing it in one huge heap.

*Frozen Peas & Carrots

*Eggs & Green Onions

*Meat & Sweet Onions

*Rice

*Everything Together

You'll want to make sure that you're frying quickly, on med/med high heat. Add

about 1/2 Tbsp. coconut oil to wok. When it begins to smoke, add peas & carrots. Make sure you don't over cook...you want them heat through, but still crisp. Try not to go stir-crazy when you're frying...give it some time to cook on the bottom and then stir. You'll quickly find a good rhythm. Have a medium-large bowl set aside. When peas and carrots are done, toss them into the bowl. Add 1/2 Tbsp more oil into the wok, let heat up, and then add the scrambled eggs and onions and then toss in the bowl w/ veggies when cooked through. Repeat the same steps for the meat & onions. For the rice, you'll want to make sure to break up any clumps with your fingers. You'll follow the same steps for the rice. When the rice is done...dump in all the ingredients from the bowl and stir until heated through. Remove from heat and stir in soy sauce and fresh ground pepper, to taste.

Yields 8 Servings @ 1 c. per serving

WW+ Stats:

6 pts per serving