Passing by the meat counter at Kroger’, I saw a package of Pork Trimmings, meat I had never seen before. Upon further examination, the pound and a half package had been reduced to $1.88. Dinner that night was planned on the spot. Pork Fried Rice.
Nancy and I have been eating more home-cooked Chinese recently. First, it’s lean and healthy; second, it’s quick; third it’s inexpensive; and finally, it tastes good.
I usually do a beef or chicken and vegetable stir fry, but I enjoy stir fried rice, so that it would be. About these Pork Trimmings: It’s all lean meat cut into small chunks and strips – a perfect size for stir frying. I suppose when they are trimming chops and loins, these are the leftovers, but they turned out tender and juicy. Here’s my not-so-complicated recipe for Pork Fried Rice.
Sautee about a cup and a half (for 2) of the pork trimmings in a whisper of olive oil and season with garlic powder, salt & pepper, and 1 T soy sauce. Instead of the traditional brown rice, I used white rice, instant style. It turns out much softer and fluffier than the boil-in-the-bag rice and it cooks quickly. Boil 1 C of water (or chicken broth), add 1 C rice, cover and in a couple minutes it’s done. Add the rice and 1 C mixed vegetables to the pork, then add 1 packet of Fried Rice Seasoning, and 2 eggs. Stir the concoction until the eggs are done and enjoy delicious Pork Stir Fried Rice. By the way, with the leftover trimmings, I did a Pork and Scrambled Egg Omelet the next morning. Delicious.
Pork Fried Rice
1 ½ C pork trimmings
1 T olive oil
S & P
1 t garlic powder
1 C instant rice
1 C water (or chicken broth)
2 eggs
2 T Fried Rice Seasoning