Pork and rice stir-fry (using pork tenderloin leftovers from Sunday's dinner)
Matt rating *****
2 tablespoons wok oil (or vegetable oil if you don't have it)
3 cups chicken stock
1 1/2 cups uncooked rice
A sprinkle of crushed red pepper flakes
4 cloves garlic, chopped
2 stalks celery, chopped
4 green onions, chopped on an angle about an inch long
About a pound of leftover cooked pork tenderloin, chopped into bite-sized cubes
About a cup or so of frozen peas
Soy sauce, to taste
Bring chicken stock to a boil and add rice. Lower heat to a simmer, cover, and cook for 20 minutes. While rice is cooking, chop all the veggies and meat. Heat a wok or large pan over medium-high heat and add the oil. Add the crushed red pepper flakes, garlic, celery, and green onions. Cook for about a minute and then add the meat and peas to heat through. Add the cooked rice to the pot and use soy sauce liberally, to taste.
Using all leftovers, this dish turned out surprisingly well considering I just winged it!!! It says a lot that Matt gave it the highest rating when he does not usually like leftovers in any form. This made quite a bit, maybe enough for 8 people. My sister is getting here tonight with her three boys so we'll have plenty to feed them when they get here, and if they're not hungry then I'll have some for lunch tomorrow :) I'm sure this dish could easily be made with leftover chicken as and turn out just as good.
Back to the fussing baby!