Fried Rice with Pork and Pickled Vegetables

Name: Fried Rice with Pork and Pickled Vegetables
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 4 pieces Pickled Potherb mustard; 1 large bowl Leftover rice; 100g Lean pork meat; Some shallot; A tablespoon Cooking oil; A teaspoon Soy sauce

by Happy and happy

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

At noon, my mother-in-law and I had a meal. Seeing that there was still a big box of leftover rice in the refrigerator, I thought about it. The best solution for leftover rice in my house is to stir-fry. It is simple and fast, it is very popular, and it can be used freely. Various combinations are very good. I usually cook egg fried rice the most, but when I pulled the refrigerator and found that there were not enough eggs, I just saw the potherb mustard marinated by my mother in the refrigerator, so I got my idea right away. This potherb mustard fried rice is super fragrant, better than egg fried rice, I haven't eaten it for a long time! Quickly take out three pickled potherb mustards and add a little lean meat filling. A delicious potherb mustard fried rice will be served soon, because potherb mustard is a pickled vegetable, even the salt is saved when the rice is fried! My mother-in-law and I have a big bowl, which will soon be wiped out!

Ingredients

4 pieces Pickled Potherb Mustard
1 large bowl Leftover Rice
100g Lean Pork Meat
Some Shallot
A tablespoon Cooking Oil
A teaspoon Soy Sauce

Fried Rice with Pork and Pickled Vegetables

1. Prepare the raw materials. As the pickled potherb mustard is relatively salty, wash it several times with water to remove some of the saltiness;

Fried Rice with Pork and Pickled Vegetables recipe

2. Chop the potherb mustard, chop the shallots, and mix the lean pork meat with light soy sauce;

3. Heat up the wok, add cooking oil, and when the oil is warm, add the chopped green onion and fry until fragrant;

4. Add the mixed lean meat filling and stir fry to change the color;

5. Add the chopped potherb mustard and continue to stir fry;

6. Finally, put in the leftover rice. The leftover rice will be a little caked overnight. You can use a spoon to disperse it in a small pot in advance, and then pour it into the pot, so that it is better to stir fry;

7. Stir-fry evenly to get out of the pot;

8. The fried rice can be served on a plate and eaten. This kind of fried rice is salty and delicious, the rice grains are distinct, the marinated potherb mustard has a crispy taste, and when paired with tender lean meat, the taste is quite good.

9. This portion is not enough to eat, just another bowl.

Tips:
The pickled potherb must be very salty, so this dish does not need to be salted. Not only does it not need to add salt, the potherb must be cleaned several times, and the excess salt is removed before frying. When frying potherb mustard, you can fry it for a while, which will let the flavor of potherb must evaporate and make it more fragrant.
It is best to choose rice with low moisture content, so that it does not become sticky when it is fried, and the finished product has clear grains, which is delicious and beautiful.
When frying this rice, it’s best to have a bit of meat. You can use shredded pork or minced meat. It will be more fragrant if you fry a bit of meat together. It doesn’t need too much, just a little bit. Mix the meat with light soy sauce in advance, so that the meat is tender and tasteful.