Pork Fried Rice

Let me start by saying, I love fried rice and I love to cook.  That said, I’ve never made fried rice…until last night – with great success. I even dreamt about it. I had leftover baby back ribs from Sunday’s dinner which inspired me to do Pork Fried Rice.  If you want, this recipe would be equally delicious with shrimp, chicken or amp up the veggies and make it a veggie fried rice as well.

Pork Fried Rice   serves 3-4

  • 2 c uncooked white rice
  • 2 eggs – beaten with a fork
  • 1 1/2 – 2 c cooked, chopped pork
  • 3/4 c diced white onion
  • 1/2 c diced carrot
  • 1/3 c diced peppers
  • 1 c frozen peas – thawed
  • sesame & peanut oil
  • liquid aminos or soy sauce
  • 1/4 c Rice Wine vinegar

Start by cooking your rice (using a little less water than called for), early in the day or the night before.  Spread it out and cool it on a sheet pan, allowing it to dry out a bit.

Compile your ingredients and heat your wok to medium high heat, add a teaspoon of sesame oil and 1 tablespoon of peanut oil.

Add the eggs to the pan, allow them to start cooking then break up with your spatula into soft scramble egg bites.  Remove from the wok and set aside.

Add the same amount of oils to the wok as for the eggs then add the carrots allowing them to cook for several minutes.  Now add the onions and peppers, cook for a few minutes more, then remove them from the wok and set aside.

Add the same amount of oils as in previous steps, then add the pork allowing it to crisp up a bit.  Remove from the wok and set aside.

Add 2 T sesame oil and 2 T peanut oil to the wok, add the rice spreading it out to cover as much of the wok surface as possible.  Let it brown for a couple of minutes, then move it around allowing it to continue to brown, repeating this step until it’s nicely golden. Stir in the Rice Wine vinegar and the liquid amigos/soy sauce to taste.  Add the veggies and pork into the rice, stir to combine. Now add the peas, then the scrambled egg, stir to combine and it’s ready to serve!

 

Italian Sausage Stuffed Zucchini Boats

I’ve mentioned my maternal grandfather and his talent for cooking in earlier posts, sharing some of his best recipes with my followers.  This is one, once discovered, that he made often for us; I haven’t made it in years. Farmer’s Markets are currently brimming with vibrantly fresh zucchini and I’ve been thinking how hungry I am for this easy and satisfying dish. As always, I’ve tweaked the recipe but just a bit…. and it was great!

Italian Sausage Stuffed Zucchini Boats  serves 4-8

  • 3 – 4 zucchini
  • 1 lb italian sausage
  • 1/3 c chopped shallots
  • 1-2 large cloves minced garlic
  • 1/2 chopped green pepper
  • 1/2 c grated parmesan + more for topping
  • 1 c shredded mozzarella
  • 1/2 c plain bread crumbs
  • 1 egg, slightly beaten
  • 1/4 t salt
  • 1/4 t pepper
  • 1 t fresh thyme (you can use dried)
  • red pepper flakes to taste (optional)

Start by boiling salted water in a large deep pot. Place the zucchini (whole) in the pot for 15 minutes. Remove and set aside to cool.

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In another pan, brown the sausage, onions, garlic and green pepper, drain.

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Slice the zucchini in half, scoop out the middles (I used a melon baller), saving them for the stuffing.  Turn them face down on a paper towels to dry a bit, then place face up in an oven safe dish.

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In a separate bowl, chop the zucchini that was scooped out.  To that, add the egg, parmesan, mozzarella, bread crumbs, salt, pepper, thyme and red pepper flakes. Stir just to combine.  Add the cooled sausage mixture, stir together. Spoon the sausage filling into  the zucchini.

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Preheat oven to 350 degrees.  Bake for 25 minutes. Remove and top with a few handfuls of parmesan and bake for another 5-10 minutes, until melted. Let them rest for 5 minutes and serve. Bon appetit!

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I made these the day before which allowed the flavors to blend even more.  I removed them from the refrigerator about an hour before baking and served them with my (famous) bruschetta.  Watch for that recipe in future posts…..

 

 

Shrimp Stir-Fry

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Shrimp Stir-Fry   serves 2  Weight Watchers Smart Points 5 

  • 24 cooked shrimp
  • Veggies for stir fry: carrots, celery, sweet white onion, shitake mushrooms, cauliflower, broccoli
  • 2 t peanut oil

Additional flavor elements: Grated fresh ginger, 2-3 garlic cloves minced, green onion – minced, rice wine vinegar, sesame oil, soy sauce, juice from one half lemon, chopped flat leaf parsley, baby arugula and red pepper flakes to taste.

Stir-fry the veggies, adding the shrimp, arugula and parsley at the very end. Top with 1 oz chopped cashews when serving.