Using leftover pork roast is still my quest. This fried rice recipe came up when I did a Pinterest search for “leftover pork roast rice”. I think Pinterest misunderstood me. But nevertheless, it was a good choice. I could dice the roast and it would sub for the ham. No problem! I was excited, I love pineapple and any dish it appears in. Mmm the sweet tang!
I had made rice with the roast several days ago. I used the broth I’d put in the slow cooker when I roasted the pork when I made the rice. It was flavorful and also had sliced onions. It was cold and ready to make a good batch of fried rice. You could also just use your favorite rice that has been chilled. The pork was already shredded but I chopped it finer before using.
I chopped the sweet red pepper and the whites of the green onions. I heated my large nonstick skillet with a drizzle of oil and sautéed the pepper and onions until the pepper was turning brown in places but still mostly crisp, about 5 minutes.
I added the chopped pork roast and minced garlic, stirred and let it heat for 2 or 3 minutes. I placed the mixture in a bowl and set it aside.
Next I wiped the skillet and added another drizzle of oil and the 3 beaten eggs. I stirred to scramble them and break them up into small bits. I set them aside with the roast and vegetables.
I used about 5 cups of the pork flavored rice, adding it to the skillet along with the mixture of sesame oil, soy sauce and hot sauce. I used a hot chili oil I have handy for cooking Mexican or Asian dishes. I stirred well and let the rice heat through, about 5 minutes.
When the rice was heated I added the rest of the ingredients from the bowl I’d set aside. I stirred well and taste tested for seasoning. It was just right, but I added a very generous pinch of red pepper flakes for a touch more heat. Finally I added the green onions and the whole can of pineapple chunks, a little over the cup the recipe called for. More pineapple is a good thing!
We ate the Hawaiian rice for a light dinner since we’d had a large lunch that day. I loved the flavors and was looking forward to reheating the leftovers another day. My P.S. liked it as well, I could see him eyeing the leftovers for himself. All in all it was a great way to use leftover pork roast!
Hawaiian Fried Rice with Leftover Pork Roast
- 4 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon hot sauce (I used hot chili oil)
- 2 tablespoons oil; divided (vegetable or canola oil)
- 2 cups chopped roast pork (original recipe calls for ham)
- 1 red bell pepper; diced
- 6 green onions; diced with white and green parts separated
- 1 teaspoon minced garlic
- 5 cups cooked rice of choice; chilled
- 3 large eggs; beaten
- 1 can pineapple chunks; drained
- Make 5 cups rice of choice and chill 8 hours or overnight.
- In a small bowl whisk soy sauce, sesame oil and hot sauce. Set aside.
- Heat large nonstick skillet with a tablespoon of oil. Sauté white parts of green onions and diced pepper until it is beginning to brown but is still a little firm, about 5 minutes. Add chopped pork roast and minced garlic and stir well. Heat through for several more minutes. Place mixture in a bowl and set aside.
- Wipe skillet and add beaten eggs, stirring to scramble. Break into small pieces and set aside in bowl with other cooked ingredients.
- Add other tablespoon of oil to skillet and add cold rice. Stir to break up any large pieces then add bowl with soy mixture. Stir well and cook for several minutes until rice is heated through.
- Add scrambled eggs and pork mixture to rice and stir to incorporate. When fully heated through, add pineapple and green onions. Sprinkle with large pinch of red pepper flakes, stir again and serve hot.
Adapted from Life in the Lofthouse