Home » Asian » Asian Casserole {Pork Fried Rice}

Asian Casserole {Pork Fried Rice}

Asian Casserole

Asian Casserole

I make a lot of fried rice for dinners in the castle.  It’s another “what’s in the fridge that needs to be eaten” combination dish.  When I made the latest batch of fried rice I started giggling when I realized it’s sort of like an Asian casserole for us.  Or call it an Asian Hotdish, as we call casseroles here up North.  The only difference is the neat and orderly additions of the ingredients, rather than the dump and stir of a hotdish/casserole.

I make my rice the previous day so it is nice and cold and separates well when fried.  I mentioned I rub oil into the cold rice in another fried rice post and that little touch really does help to get it all separated.  I don’t always take the time to give the rice a good oil massage, hey I’m lazy sometimes!  But it really isn’t difficult and doesn’t take long, so I do recommend it.

Cook carrots until fork tender

Cook carrots until fork tender

But there are more interesting additions before the rice.  This time I wanted little cubes of carrots and rarely buy frozen carrots.  I diced some up small and cooked them in some water until they were fork tender.  Extra work but I was in the mood for carrots in my fried rice!

Scramble eggs and mix with carrots, peas, onions and pork

Scramble eggs and mix with carrots, peas, onions and pork

My photography was lacking this day, and the next picture shows how I’d scrambled the eggs then added the peas, carrots and diced leftover pork chops.  I let them all heat through with a little garlic powder, salt and pepper.  I didn’t use much salt as I prefer to use more soy sauce later.
Additions neatly added one at a time and heated through, I added the cold rice and stirred well.

Mix rice with rest of ingredients

Mix rice with rest of ingredients

Finally I added soy sauce, drizzling it in, stirring, and adding more until I was happy with the taste and looks of my dish.  It’s hard to give a measurement for soy sauce as everyone uses different soy sauces and has different palates.  You just have to work with your own  preferences on that.  I always add slowly, using small amounts at a time.  There was that one time I added too much soy sauce and we drank gallons and gallons of water all night!  Wayyyyy too much salt!  You will only do that once!

Add soy sauce to taste and heat through

Add soy sauce to taste and heat through

Sometimes I add a little ginger paste before adding the white rice and it adds a nice zing of flavor to the fried rice.  But mostly I like to keep the spices simple and let the vegetables and meat come through. I do stir in or garnish with a good handful of chopped green onions for more color and a touch more flavor. You could add a good pinch of pepper flakes for heat but to me it’s more of an Asian casserole comfort food, not something I want to burn off a layer of my tongue with spices!

Asian Casserole

Asian Casserole

And I have to say that leftover fried rice is always just as good the next day as it was the night before.  Other hotdishes using noodles are often smooshed together or dry and not so comforting.  My Asian casserole version never disappoints!

Asian Casserole

Asian Casserole

Pork Fried Rice {Asian Casserole}

1 1/2 cups rice cooked as directed; chilled for at least 6 hours or overnight
2 tablespoons oil to massage into the cold rice
3 eggs; beaten
1 cup leftover pork chops or pork roast; diced
1 cup diced carrots
1 cup green peas (preferably fresh or frozen but this time I only had canned peas)
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
drizzle of oil (I used about 1/4 cup canola oil)
1/4 cup of soy sauce (more or less to taste)
chopped green onions for garnish

Dice carrots and cook in water in a saucepan until fork tender. Or use frozen carrots if you prefer.

Heat large nonstick skillet (or a wok if you’re into that) with a drizzle of oil. Scramble eggs, breaking them into small pieces when cooked. Add pork, carrots, peas, garlic powder, salt and pepper. Stir well and heat through.

Massage oil into the rice then add the rice to the skillet. Stir and flip until rice is evenly mixed. Add drizzles of oil if rice is too sticky and doesn’t remain separated.

Add soy sauce to taste. I start with about 1/4 cup and let it absorb into the rice, taste, and add more until I’m happy with the salt level.

Stir and cook rice until it is heated through. Stir in green onions and serve.

4 generous servingsTiara Logo

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