Kalua Pork Fried Rice

I am trying to catch up with all the recipes in my backlog … this one is from last June when I made the food for our Summer Bash party at Little Cellar Wine Company/Coffea. It was a great party with wonderful music, food and beer, but as usual, I made WAY too much food. I gave lots of Kalua pork away to my helpers, but still I had a bunch left, so I began to craft creative uses for it … and naturally, when I found myself with some extra rice one day, the idea of Pork Fried Rice came to mind.

I threw in some of the traditional things you usually see in fried rice – peas and carrots, and some onions and garlic, too, of course. Scrambled eggs are a must, but I also thought it would interesting to add in some corn and cilantro, and I really liked that little twist on fried rice.

(Note: I have since become a little overly attached to Kalua pork and have made two more HUGE pork roasts of it. It’s just so easy to make, so versatile for so many uses and SO good!)

If you need this recipe to be gluten free, make sure to use gluten free soy sauce. All the rest of the ingredients are naturally gluten free. Try using brown rice for an even healthier option.

Kalua Pork Fried Rice

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 4 servings 1x

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Ingredients

Scale 1x2x3x

• 2 eggs
• 1 – 2 teaspoons sesame or canola oil
• 3/4 cup chopped onion
• 1/2 cup chopped carrot
• 2 – 3 cloves garlic, peeled & chopped
• 1 cup frozen peas
• 1/2 cup frozen corn
• 3/4 – 1 cup leftover chopped Kalua pork
• 2 – 2 1/2 cups cooked rice
• Soy sauce (or gluten free Asian sauce), to taste
• 1/4 cup chopped cilantro or parsley

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Instructions

1. Spray a nonstick pan with cooking spray (or add a little oil and swirl it around) then heat over medium heat. In a small bowl, whisk the eggs and add a Tablespoon of water or so. Sprinkle with salt & freshly ground pepper. Scramble the eggs in the heated pan, pulling them out when they are mostly cooked but still very wet. (Set the eggs aside … they will finish cooking in the hot rice later.)
2. Meanwhile in a wok or large saute pan, heat the oil and swirl it around to coat the bottom of the pan. Add the onion, carrot and garlic and saute for a few minutes, until the onion softens. Add the peas and corn and cook until they are thawed, then add the pork and rice. Cook and stir until everything is nice and hot, adding a splash of soy sauce.
3. Remove from heat and stir in the eggs, chopping them up and stirring to distribute the eggs throughout the dish, then stir in the cilantro. Add more soy sauce, to taste. Serve hot!

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Notes

Make sure to use Gluten Free Soy sauce if you need your meal to be gluten free.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Foodie Friends Friday, Gluten Free Friday and Let’s Get Real.