I like to make this recipe with a variety of meats..usually ham is my go to because I just get a small slice of it at the store a lot to have around for quick meals, but I have used leftover chicken and pork chops, especially grilled ones in it. Tonight I made it with pork chops that I had grilled with The Farm Stand Kitchen's rib rub..I just cut them in tiny pieces along with all the other ingredients and it was great. Here is the recipe I use. We like it a lot.
FRIED RICE: (cook 4 cups of white rice earlier or the night before and refrigerate until cold) (you can also use takeout white rice if you have enough leftover from chinese takeout night)
In a large wok or deep fry pan:
Add: about 3 Tbsp of peanut oil on medium high heat.
scramble and cook 3 eggs..set aside to add later.
Then add 1/2 of a medium onion that is diced small or 4 green onions that are chopped fine...2 carrots that are cleaned and peeled and diced in small cubes, 1/2 cup frozen baby peas, 3 crushed garlic cloves, a small amount of powdered ginger (or 1 Tbsp of peeled and minced fresh ginger). cook until carrots are tender on lowered heat.
Once that is ready, dump in your diced, cooked meat you are using, some fresh bean sprouts if you like them, and your cold rice that has been broken up so no large clumps, and add 3 Tbsp of low sodium soy sauce and a few Tablespoons of oyster sauce. Stir until the beans sprouts and rice are warm. Add reserved cooked eggs. Season with salt and pepper to your taste.
