My trip to my farm market today to collect my CSA left me with lots of options. The produce is starting to come in fast and furious and with a lot of variety. A scheduled day off today from work allowed me to get there when it opened and I had my first crack at what was available. Twelve options available to share holders and I snagged a big head of romaine lettuce, yellow squash, garlic scapes, snow peas, kirby cucumbers and scallions. When I got home I looked at my stash like a basket of items from Chopped. Nothing was throwing me for a loop and I like the challenge of using everything I have throughout the week. The romaine will make salads all week, the summer squash will be used in my summer quiche and the kirby cucumbers are already in a mason jar in my fridge turning into my pickles as I write this. The snow peas and scallions were used tonight to make a quick, healthy dinner of fried rice.
The components of the dish are truly your own. You do need a few components that should always be used in fried rice (egg, garlic, ginger, soy sauce, rice wine vinegar, oyster sauce, rice and scallions) The veggies and protein you use is up to you and totally interchangeable.
It’s best to use leftover rice when you make fried rice. Fresh rice is too wet and won’t give you the same results. Leftover rice will be drier and the grains will separate more in the pan when you coat it with the sauce.
Tonight I sliced up a pork tenderloin into thin strips. I froze the tenderloin for a couple hours before I wanted to slice it. It’s easier to slice in a semi-frozen state. Once cut, let it thaw completely before it hits the pan.
Scramble 2 eggs in a cup and add to the hot wok and spread like a pancake. Once set, remove it to a plate and cut into small pieces.
Wipe the wok clean and add the pork and quickly stir fry until done. Remove it and reserve.
Wipe out the wok again and start building the flavor. Add the sesame oil, garlic, ginger and onion. Toss it around in the pan.
At this point I added my veggies of choice. I used my snow peas, scallions and shredded carrots. Toss it around the pan, but not too much..you want the veggies to remain crisp.
Add the meat back to the pan along with your rice and the egg. Add along the soy sauce, rice wine vinegar, oyster sauce, salt and pepper.
2 teaspoons canola or vegetable oil
1 pork tenderloin (about a pound) sliced into thin slices
½ cup sliced scallions (green onion)
3 cups cooked leftover rice (white or brown)
1 small onion, chopped
4 cloves of garlic, minced
2 teaspoons of minced ginger
1 1/2 cups of snow peas (sliced in half)
3/4 cup of shredded carrots
3 tablespoons reduced-sodium soy sauce
2 teaspoons oyster sauce
2 teaspoons rice wine vinegar
2 teaspoons toasted sesame oil
Salt and Black pepper, to taste
1. In a nonstick wok or large nonstick pan, add 1 tsp. of the canola or vegetable oil and preheat over medium-high heat. Add the scrambled egg and let cook like a pancake. Remove when done and cut into small pieces.
2. Add another teaspoon of the oil to the pan and add the pork. Stir fry quickly until done. Remove from pan.
3. Add all the sesame oil to the hot wok. Add the garlic, ginger and onion. Toss around until soft. Add the carrots and snow peas. Toss around and cook a few minutes, making sure the veggies stay crisp.
4. Stir in cooked pork, rice and scallions; stir-fry for 1 minute. Add the egg and distribute through the mixture. Add the soy sauce, oyster sauce, rice wine vinegar and salt and pepper to taste.
5. Transfer to a serving bowl and top with additional sliced scallions.