East meets Italy in this global twist of an Chinese classic.
Dinner reboot – Taking some leftovers and turning them into a new meal that does not at all resemble the original meal.
In this meal we are going to use leftover rice, leftover porchetta and some ingredients we always have in the house to make a fast dinner.
Porchetta Fried Rice:
Prep time: 15 minutes * Cook: time 15 minutes
Serves: 4 for dinner (or 2 dinners and 2 bonus lunches)
Calories per serving: 356 (according to Myfitnesspal)
What you need:
- 1 1/2 tbsp sesame oil
- 2 large carrots, peeled and chopped (dice them smaller if you like your veggies less crunchy when cooked)
- 1 large onion, diced
- 2 cloves garlic, minced
- 8 – 10 oz cooked roast pork, porchetta style, diced
- 1 cup sugar snap peas, sliced
- 1 cup frozen peas
- 2 cups cooked leftover rice (ELIN’S TIP: always make more rice than you need the day or two before)
- 2 large eggs
- 2 tbsp soy sauce
- Hot sauce
What you do:
With a deep saucepan, on high, add 1 TBSP sesame oil, when it is hot, add the diced carrots, onion and garlic. Sauté until onions are translucent, about 5 minutes.
Add diced porchetta, stir for 2 minutes
Add sugar snap peas and frozen peas, stir for 2 minutes
Add cooked rice, breaking it up in the pan with the back of your spoon and cook for 2 minutes
Make a well in the bottom of the pan, crack in 2 eggs and then scramble into the rice about 2 minutes
Add 1/2 TBSP sesame oil and 2 TBSP soy sauce, stir, mixing well.
Serve in bowls with hot sauce on the side. You can also add: green onions, cilantro, soy sauce, teriyaki sauce etc. if desired.
- Note: you can use any vegetables you have in the fridge
- Porchetta can be substituted for leftover chicken, flank steak, beef, tofu or just vegetarian
