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Pork fried rice

Pork fried rice

Published on March 4, 2015 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 350 -400 gms
    • Difficulty Level

The credit for this meal ,completely goes to my friend Divya . Not only did she bring me back these delicious sausages from her holiday but also told me how to cook it for maximum yumminess. I love stretching an ingredient in a way that perks up a dish and that way you feel pampered but at the same time not terribly guilty !

Yummm

Yummm

Considering these sausages had a whole lot of fish sauce ,it wasn’t meant for my sea food allergic spouse. So,the rest of us polished away happily !!! I enjoyed making this dish for another reason, that is , I got to use up all the fresh lovely organic spinach grown in my aunt ,Mallika’s garden. As a home maker and a mom ,the feeling you get from using the contents in the refrigerator to it’s optimum is immensely satisfying.

My new bottle of rice wine vinegar bought at Nuts n Spices was also awaiting inauguration 😀  …joyously did that too !

 Spinach fresh

So ,this dish is really about that bit of left over cabbage , a big bunch of spinach and the other add ons. Purposefully the carrots and beans were ignored by me ,this time  😉 . I call it a pork fried rice ,because it is that and that was the ingredient responsible for this meal…but very easily this can be an equally satisfying vegetarian meal. Just add mushroom /baby corn /bell peppers/broccoli and a dash of plum sauce for that hint of sweetness…a spoon of vinegar to balance it all out ! Pickled carrot and chillies in vinegar and chilled are a great accompaniment and cut through the fattiness of the pork . Looking forward to hearing about your refrigerator raids !

 

The meal on the plate !

The meal on the plate !

 

Ta !!!

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Recipe
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Ingredients

  • Brown rice- 250 gms cooked and slightly cooled
  • Garlic - 2 cloves finely chopped
  • Ginger-1/4" finely chopped
  • Cabbage-150 gms finely shredded (cut into thin long strands)
  • Barbequed pork sausages- 2 small ones
  • Spinach leaves- a big bunch (300-400 gms)- finely shredded
  • Ripe red chillies-2 sliced
  • Bird's eye chillies- 4-6 (optional)
  • Eggs-2
  • Soy sauce- 1 Tbsp
  • Salt
  • Vegetable oil- 3Tbsp
  • Spring onions-2 small bunches- chopped finely
  • Rice wine vinegar- 1 tsp

Nutrition Info

Instructions

  1. Chop ginger and garlic very finely
  2. To shred the spinach ,roll up the leaves and cut into long strips
  3. Beat the eggs well with the soy sauce...this I find adds flavour to the egg and takes away the eggy smell
  4. Cut the pork ,into small cubes.
  5. Line up all the ingredients before adding oil to the wok.
  6. Place the wok on low heat and add the ginger ,garlic and cabbage shreds.
  7. Cabbage being a little dense will need an extra bit of time to soften and will help the ginger and garlic to cook without burning. Add the sliced red chillies.
  8. Add a bit of salt for flavour.
  9. Add the pork cubes and mix well.
  10. After 3 or 4 minutes ,add in the beaten egg and stir around until it cooks quickly and forms long bits.
  11. Now add the spinach and toss well on slightly higher heat until it wilts but still retains the colour. Add a pinch of salt again. Sprinkle in the vinegar.
  12. Now turn off the heat and mix in the cooled rice with prongs or a fork. This will ensure it stays fluffy.
  13. Turn the heat back on,add the bird's eye chillies,the finely chopped spring onions and warm the whole mixture through,while continuously tossing and fluffing.
  14. Check for seasoning. Add more salt or spice if needed.
  15. Take off fire and serve hot with a pickled salad .
  16. As a vegetarian option ,you can add mushrooms and add some plum sauce and vinegar while sauteing it with the ginger and garlic. Add any other vegetables that you like .

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