I am soooooo thankful for shredded, cooked meat in my freezer, which is a complete time saver. Here’s another recipe I made with the shredded pork I froze last week. Throw in just about any vegetable you’d like and it will still be delicious and healthy.
As always, white rice can be substituted for the brown, but we’re brown rice eaters around here. I usually make a big batch of brown rice at the beginning of the week to have on hand for meals. Cooking rice is not one of my favorite things to do, so I like to get a lot done at one time.
Shredded Pork Fried Rice
1 tablespoon vegetable or canola oil
2 beaten eggs
2 tablespoons vegetable or canola oil
1 medium onion, chopped
2 stalks celery, chopped
2-3 cups shredded cabbage
1/4 cup chopped red pepper
1 teaspoon minced garlic
2 cups shredded pork
4 cups cooked rice (brown or white)
1/4 to 1/2 cup soy sauce
1/2 cup frozen peas
1 teaspoon dried red chili flakes
Salt and pepper to taste
Sliced green onion
- Heat 1 tablespoon oil in the bottom of a wok or a large pot until hot. Add the eggs and cook in a single layer, turning once, until done. Chop into thin strips and set aside.
- Add 2 more tablespoons of oil to the wok and add the onions, celery, red pepper, and cabbage. Cook over high heat until slightly tender. Add the garlic and cook for about another minute.
- Add the pork and rice. Stir until combined. Cook until everything is hot.
- Add the soy sauce, then stir in the peas, reserved eggs, and the chili flakes. Add salt and pepper to taste. Top each serving with sliced green onion.