with Busy Mom
When you have kids, the battle between order and chaos at home can take place on many fronts. Ordering Disorder is about ways to fight domestic entropy with organizing tips, tricks, meal ideas and more.
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This is the best new recipe that I have made in a long time. I hid the leftovers in the back of the fridge so that I wouldn’t have to share.
I had made ribs a couple days before and had made way too much. I know you are thinking how can you possibly make too many ribs? Is there such a thing as too many ribs?
Well, I misread the package and did not realize I was buying the boneless kind of pork ribs. I thought they had the bone in. So 12 pounds of them seemed perfectly reasonable. After I opened the packages and realized my error it was too late to freeze the extra. And 12 pounds of meat is definitely not reasonable, even for my gang.
I cooked all of them in the broiler and set out to find a recipe that would utilize the leftovers.
I have been craving some good Chinese food. Unfortunately there are none near me that can say they are gluten free, so I have been without Chinese food for a long time.
I tripled this recipe and it was plenty for my entire family plus some leftovers.
cooked boneless pork or chicken
1 finely chopped onion
2 1/2 tablespoons oil
1 egg, lightly beaten
few drops soy sauce (Eden brand organic Tamari sauce is gluten free)
few drops sesame oil
1/2 cup finely chopped carrot (very small)
1/2 cup frozen peas
4 cups cold cooked rice
4 green onions, chopped
2 cups bean sprouts
2 tablespoons soy sauce
If you do not have any cooked, leftover rice you will want to make some first.
Cut up your pork into bite sized pieces. My husband cut these up. Clearly his idea of bite sized is not MY idea of bite sized, but it was fine.
I put my carrots in my mini food processors that would be really finely chopped, and hopefully go unnoticed by small picky children.
Heat the sesame oil in a large pan or wok. After finely chopping the onion, saute in pan until it turns clear.
Add the chopped carrots and frozen peas. Stir it up for a minute or so.
Add the cut up pork. Stir for another 2-3 minutes, or until everything is warm.
Whisk up your egg(s) in a little bowl. Add a few drops of sesame oil and soy sauce.
Because I am lazy and like to use as few pots and pans as possible, I push the food off to the side and leave a little space to scramble up the egg(s).
Mix the scrambled egg into the rest of the food.
Toss your bean sprouts in. You will think that you have way too many and might be tempted to panic. But don’t. The cook down to nothing.
Toss your chopped green onions in at the same time.
Add cooked rice.
Mix it all together.
Add extra soy sauce to taste. I personally like a lot of it.
I know that this recipe seems like it has a lot of steps, but do not be intimidated. The entire process, minus the cooking of the rice, was under 15 minutes. And I am not joking when I say that this is THE BEST pork fried rice I have had in a long, long time. Possibly forever.
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