Make this fine pineapple pork-fried recipe your tangy and delicious dinner tonight!
Leftover white rice is the bane of many refrigerators. Fortunately, this recipe excels with that Tupperware of rice you cooked two days ago. Deliciously tender vegetables, succulent pineapple and savory pork will breathe life into that nearly forgotten rice once more.
This dish does well with variation. Throw in any chopped vegetable you prefer, or spice it up with a sprinkling of cayenne pepper or a teaspoon of Sriracha. Throw the leftovers of this dish in a tortilla or pita the next day, and you’ll have a funky Asian-fusion wrap to munch on during your walk to campus.
Ingredients
2 cups cooked short grain rice
1 1/2 cups cooked pork, sliced into 1” strips
2 tbsp. vegetable oil
1/2 can diced pineapple, drained
1/2 yellow onion, chopped
4 cloves garlic, minced
1/2 red bell pepper, diced
1 celery stick, finely sliced
1 large carrot, shredded
4 green onions, finely chopped
2 eggs, beaten
4 tbsp. soy sauce
1 tsp. chicken bullion powder
Salt and pepper to taste
In a large frying pan or wok, cook eggs over medium heat 2 to 3 minutes until they set, then remove and set aside on a plate.
Add vegetable oil to the pan, and sauté onions and garlic for 2 minutes. Add all remaining vegetables, pineapples and pork to pan and cook for 6 to 7 minutes, stirring frequently until heated through. Add chicken bullion powder and soy sauce. Toss all ingredients together and cook covered for 3 minutes.
Fluff ingredients with a fork, and add salt and pepper to taste. Stir in scrambled egg bits immediately before serving and enjoy!