Roast Pork Fried Rice

With fried rice like this, there's no need to do Chinese takeout!!!! In fact, since I have been cooking more Thai & Asian at home, I can't remember the last time I did takeout. So flavorful & so easy, we just loved this rice. I made it once with no meat & then recently with a leftover pork tenderloin. I marinated the pork tenderloin in an Asian type of marinade before knowing I would be using the leftovers in a fried rice dish. So, it's up to you but I do highly recommend it. 

If you don't use pork, then chicken or shrimp would be just as delicious. Or plain if using as a side dish. Next time it's chicken & shrimp for me!!! I normally don't use the prepared, processed, seasoning products on the market like those pasta helpers etc., but this packet is only 3/4 oz with about 8o calories for the whole dish which yields 5 cups. Not bad at all. And oh so yummy!!!!

ROAST PORK FRIED RICE

Fried Rice Seasoning Mix (in Ethnic section of your grocer)

Meat of your choosing (about 1 to 1 1/2 cups)

2 tblsp oil

3 cups cooked, cold rice

3 green onions (scallions) sliced plus for garnish

2 tsp soy sauce

2 eggs, beaten

1 cup frozen peas, cooked (optional)

In large skillet, heat oil. Stir fry rice & green onions. Add seasoning & soy sauce. Stir fry 1 minute. Push rice to side, add eggs & scramble. Stir into rice. Add peas & meat if desired. Garnish with fresh scallions on top.

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PORK TENDERLOIN MARINADE

2 tbsp. soy sauce
2 tbsp. Hoisin sauce (Chinese Barbecue Sauce)
2 tbsp. dry sherry
1 tbsp. brown sugar
1 tbsp. oil
1 1/2 tsp. honey
1/2 tsp. garlic powder
1/2 tsp. cinnamon
2 pork tenderloins

Mix together all ingredients. Pour over pork & marinate in refrigerator 6-8 hours. Grill or cook per your preferred method. I roast it in a 500 degree oven for 25-30 minutes. 

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{My Thoughts}

My only note is to use a non stick pan for this dish. There isn't much oil & the rice sticks. I didn't use a non stick & was scraping the bottom every chance I had. But maybe that lended to the flavor?!

Curry Shrimp & Vegetables - Not So Fat Fridays

It's Friday & it's Not So Fat. I hope everyone had a great week!!!! I haven't been out of the house in 3 days since my little guy has a fever. It seems to be going around. But he's a trooper & it's been nice chilling out with him.  

I made this dish last night for myself. I adapted this recipe from others & also added a few things from my fridge so they don't go to waste. If you don't like curry you can still use this as a canvas & create your own sauce. Or use chicken instead of shrimp. I posted a stir fry tip a while back here so check it out to see how easily you can throw together your own combo & have it on the table in 15 minutes. 

½ lb. shrimp
2-3 tblsp vegetable oil
½ tblsp soy sauce
1 tblsp cornstarch
2 cups broccoli
2 cups onion
2 cups mushrooms
5 tblsp water
1 tblsp curry powder
1/3 tsp salt
1/3 tsp sugar
1 tsp cornstarch

Blend 1 tablespoon of vegetable oil, soy sauce & cornstarch with shrimp. In a wok or large skillet, heat 1 tablespoon vegetable oil. Briefly stir-fry broccoli, onion, mushrooms until tender. Add an additional 1 tablespoon vegetable oil to pan if necessary. Move the veggies to the side of pan & add shrimp. Stir-fry for just a few minutes until pink. In small mixing bowl, combine water, curry powder, salt, sugar & cornstarch. Add this mixture to the pan & blend well until heated thoroughly. This is amazing over jasmine rice.

{My Thoughts}

I added red bell pepper & whatever veggies I had leftover in the fridge. Use whatever veggies you like. I also added a little fish sauce & red curry paste to the sauce just to use it up but this is not necessary. 

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Have a great weekend everyone. I will be catching up with you this weekend with a glass of wine in hand. 

Not So Fat Fridays - Chicken with Asparagus & Pistachios

I've been on a little detox since Monday. No alcohol & no coffee. Not one sip, not one drip. And this is coming from someone who likes their sips & drips. It was time to give myself a little challenge so when my best friend Tammy told me she was doing it I thought I would go right along for a little buddy system.

This kind of thing works for me because I stick with it. And it clears my head. Thank goodness I started Monday because by the time I got laid off my mind was already in the right place & I was able to handle it better! So, all week I have been using my biggest wine glass & filling it with either milk or lemon lime seltzer water. This is what I did when I was pregnant & it really works. 

So, to stay with the theme of health & wellth, here is my 1st Not So Fat Friday special. I combined two recipes I have been making for quite some time. So simple, just keep with the process of the sauce & you can make so many variations of this using whatever meat or veggies you like.

1 can low sodium chicken broth
2 tblsp low sodium soy sauce
1 tblsp hoisin sauce
1 tblsp chili garlic sauce
2 tsp cornstarch
1 tsp - 1 tblsp crushed red pepper (depending on your heat preference)
2 tblsp sesame oil
1 lb fresh asparagus, cut into 1" pieces
1 medium onion, chopped
1 lb boneless skinless chicken, cut into bite size pieces
1/4 cup shelled pistachios (or cashews)
Cooked whole grain brown rice

In a small bowl combine 3/4 cup chicken broth, soy sauce, hoisin sauce, chili garlic sauce, 2 tsp cornstarch & crushed red pepper. Set aside.

Heat 1 tblsp sesame oil in large skillet. Add asparagus & cook for 5 minutes. Add onion & cook for a few more minutes until transparent. Transfer to plate. Heat additional tblsp sesame oil in pan. Add chicken & cook until just about done. Add asparagus & onion mixture back into the pan with the chicken. Add the chicken broth mixture & cook over medium high heat, stirring occasionally, until sauce is thickened, about 3 minutes. Serve over whole grain brown rice & garnish with pistachios.

My Thoughts:

The value of this dish, other than it being healthy, is the easy sauce that gets put together in minutes & then thickens at the very end, bringing it all together. Sometimes, if I want to omit the hoisin or chili garlic sauce to reduce the sugar or sodium, I just use a bunch of spices like ginger & garlic & crushed red pepper, maybe some rice wine vinegar. The idea is to have enough liquid like the chicken broth along with the cornstarch. From there, add in what you like & you can't go wrong. Set the sauce aside & throw it in at the end.

If your pan gets dry as you're cooking the veggies or the chicken, just add some chicken broth, water or white wine. This gives a nice steaming effect & also brings up any little pan bits at the bottom without having to add additional oil. If you don't like pistachios, try cashews.

If you don't have sesame oil, you can use vegetable or olive oil. I also cook my rice in half vegetable broth & half chicken broth for added flavor so that I don't have to douse it with butter. You can substitute the asparagus with any veggie such as snow pea pods or green & red pepper.

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Kung Pao Chicken

This is one of the best stir fries I have ever made. I loved the broccoli slaw in it which is only the 2nd time I have ever used it. If I were at an Asian restaurant & served this dish, I would have been 100% satisfied. The Szechuan makes it very spicy so if you want to use this recipe as a base but with another sauce you could. BUT if you & your man like things spicy & are without the kids one night this would be a true winner. We're still talking about the dish right?

The rice in the pic is some of the best I've tried. I try to stick to whole grain brown but when recipes like this call for a nice white rice, I just love Jasmine or Jasmati. Doesn't have to be organic though, I just grabbed it. I could eat a pot of it plain with my fingers. Not that I have ever done that............

1 lb. boneless skinless chicken, cut into small pieces
1 tbsp. oil
1 (1 lb.) bag broccoli slaw
1 red bell pepper, cut into thin strips
1/2 cup water
1/2 cup spicy Szechuan stir-fry sauce
1 Tbsp. honey

Heat oil in heavy skillet or wok. Add broccoli slaw & stir fry 5 minutes until crisp tender. I like mine a little softer so I cooked it longer. Remove from skillet & set aside.

Add chicken to skillet. Stir fry over medium high heat for about 5 minutes until browned. Add bell pepper & water. Cover & cook for 4 minutes until chicken is tender. Add stir fry sauce, honey & broccoli slaw. Cook & stir for 2-3 minutes until hot. Serve over hot cooked rice. Serves 4.

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I am halfway through Eclipse. Lots of stories in this one & I tend to read them over & over. But I am showing restraint. Great weekend but I am feeling a bit in a funk. I'm going to go over comments from the past couple of days & like always, I am sure you're going to put me in a great mood again. Thanks in advance!!!!

Stir Fried Pork with Snow Peas & Cashews

This is one of our favorite stir frys, being healthful & so delicious as it is. I've made it many times whether on a weekend or even a weeknight & although it has more than a few ingredients I assure you it's a cinch to put together.

Directions:

1 pork tenderloin
3 tblspn soy sauce
1 tblspn Chinese rice wine
¾ cup chicken broth
2 tsp corn starch
¼ cup oyster sauce
½ tsp sesame oil
½ tsp crushed red pepper
2 tblspn oil
1 medium onion, chopped
5 cloves garlic, thinly sliced
1 10oz pkg snow peas or sugar snap, defrosted
½ cup cashew nuts
Whole grain brown rice

Slice pork crosswise into ¼” slices & then cut each slice crosswise to get long thin pieces. Transfer to small bowl & add 1 tblspn of the soy sauce & rice wine. Toss & refrigerate.

**Combine ¼ cup of chicken broth, the remainder of soy sauce, cornstarch, oyster sauce, sesame oil & crushed red pepper. Set aside.**

Heat oil in pan until very hot. Add pork & stir fry until no longer pink but don’t overcook. Maybe 5 minutes. Transfer to plate. Add onion & garlic to pan & cook for a few minutes until slightly softened. Add snow peas & remaining broth & cook for a few minutes. Add soy sauce/broth mixture & cook for 1 minute or until sauce is thickened. Return pork to pan & add cashews.

Serve over rice.

My thoughts:

This is good for 2 people with leftovers or 4 peoples with no leftovers.
**If you like it saucy double the sauce above (which is just the broth/soy sauce mixture) even if just for 2 people.**