Serves 4 to 6
Once you get the hang of stir-fried rice, then you will look at any pot of leftover rice as an opportunity for a new dish. Leftover pork chops and some broccoli that was starting to look a bit tired were the inspiration for this one. You can absolutely use any kind of meat or vegetables and the proportions can also be varied. Stir fries are a very forgiving dish. If you skip the meat all together, you’ll have a vegetarian dish, and if you want to skip the eggs, then you’re in vegan-land.
- 3 tablespoons vegetable oil, divided
- 3 cups leftover cooked white rice
- 1 1/2 to 2 cups diced cooked pork or chicken
- ½ cup chopped carrots
- 1 tablespoon peeled and minced fresh ginger
- 1 teaspoon finely minced garlic
- 3 cups tiny broccoli florets
- 2 cups shredded cabbage
- 1/2 cup chicken broth
- 1/2 cup homemade or store-bought teriyaki sauce
1. Heat a wok or a large saucepan (with a lid) over high heat until very hot. Add 2 tablespoons of the vegetable oil, and when it is hot, add the cooked rice and stir fry, let it sit then stirring occasionally until it is lightly browned in spots, about 5 minutes. Shove the rice to one side in the pan, add the beaten eggs and scramble quickly, stirring to blend everything together once the eggs are cooked. Slide them out onto a large shallow serving bowl and hold to one side.
2. Return the wok to the burner over high heat, and add the remaining tablespoon of oil. Add the carrots, ginger and the garlic and stir until you can smell the seasonings, 1 to 2 minutes. Add the broccoli and cabbage and stir-fry for one minute. Pour in the chicken broth and cover the wok so that the vegetables steam until the broccoli is bright green and crisp-tender, about 2 minutes.
3.Uncover the pan and add the pork and the rice mixture, and stir until combined and hot, about 2 minutes. Pour over the teriyaki sauce and stir until everything is well combined. Transfer back to the serving bowl and serve right away.