Another great pantry meal I like to make is fried rice, using leftover meat and vegetables. This time used leftover pork. While I used the traditional peas and carrots in this batch, I've been known to throw in corn or chopped asparagus, even the last of a jar of pimentos went in once. This is a great way to give leftovers a new flavor profile and make it more appealing to my family. It is pretty quick too, especially if you use leftover rice instead of cooking and cooling it.
1 c long grain white rice, cooked according to package directions.
1 T canola oil
2 eggs, scrambled
1 clove garlic, minced
1 c frozen peas and carrots
3 green onions, sliced -- green and white parts
soy sauce, low-sodium
leftover meat of your choice (chicken, ground beef, shrimp, pork)
Place hot cooked rice in a bowl. Toss in the frozen peas and carrots. Put in the freezer. Stir every few minutes until rice is cool and sticky. Your rice must be cold or it will turn to mush when you fry it. You can also use cold, leftover rice.
Heat oil in a wok or large skillet on high. Add green onions and garlic. Saute for about 2 minutes (it will smell REALLY good).
Remove rice from freezer, place in wok. Stir fry for a minute, add soy sauce to your taste. I use quite a bit, covering most of the rice. Add powdered ginger, about 1/4 t and salt to taste (if using full sodium soy sauce you won't need salt). Add in diced leftover meat and chopped scrambled eggs. Continue to cook until heated through. Taste and adjust seasonings and soy sauce if necessary.