My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

Pork Chops Reborn or Vietnamese Pan Fried Pork Chops, Part Two

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This is blog has a food storage emphasis, so why am I including so many recipes?  I never intended for this to be a recipe blog.  Yet, the more I post, the more I realize that cooking is an important part of food storage.  At least for me, learning to use my resources wisely is a key part of building and maintaining food storage.  Avoiding waste saves money which can be used elsewhere.  In my case, when I save money, I use the excess funds in my grocery budget to stock up on a food item, or I buy a gadget that will help me save money in the future (like my pressure canner, which I showed you here and here).

 

Yummy Pork Chops re-born as fried rice!

Yummy Pork Chops re-born as fried rice!

 

This recipe was born of my desire to use my resources wisely.  My boys love the pork chops pictured above, but they don’t like to eat them for more than one meal.  They do not “do” leftovers.  In exasperation one day, I threw them into fried rice and a tradition was born.  Pork chops one day; fried rice the next.  They like it so much that they request I make these knowing they get two great meals out of them.

 

If you want to make fried rice at home, you can use almost any leftover meat and/or veggies you want.  You can also cook fresh meat and veggies.  Just keep in mind that you will need to add more seasoning if your protein is not already seasoned.

 

Without further ado, here is my photo step-by-step.

 

I made jasmine rice in my rice cooker.

I made jasmine rice in my rice cooker.

 

Assembled the ingredients:  veggies, salt, soy sauce (I prefer La Choy), granulated onion, and pepper.

I assembled the ingredients: veggies, salt, soy sauce (I prefer La Choy), granulated onion, and pepper.

 

I usually use frozen broccoli florets, but I didn't have any today, so I used carrots (which I'm blanching in this pic)...

I usually use frozen broccoli florets, but I didn’t have any today, so I used carrots (which I’m blanching in this pic)…

 

And I used frozen peas.

And I used frozen peas.

 

I had 2 1/2 pork chops left, so I chopped them up.  And I was ready to start!

I had 2 1/2 pork chops left, so I chopped them up. And I was ready to begin!

 

I preheated some oil on the stove.  To keep the rice from sticking, you will need more oil than you're used to using.  Then, I added the pork to the pan and cooked it for a minute.  Next, I added the peas and let them heat through.

I preheated some oil on the stove over medium-high heat. To keep the rice from sticking, you will need more oil than you’re used to using. Then, I added the pork to the pan and cooked it for a minute. Next, I added the peas and let them heat through.

 

I added the drained, blanched carrots and let the ingredients cook for a minute or two.  I added salt (a few shakes of a shaker), some pepper (about 1/4 teaspoon), and several shakes of soy sauce.  This is a subjective thing.  Don't add too much now, because you will need to adjust the seasoning later.

I added the drained, blanched carrots and let the ingredients cook for a minute or two. I added salt (a few shakes of a shaker), some pepper (about 1/4 teaspoon), 1/4 teaspoon of onion powder, and several shakes of soy sauce. If I was using unseasoned meat, I would also add garlic salt.  This is a subjective thing. Don’t add too much now, because you will add more seasoning later.

Next, add the rice to the meat/veggie mixture. Stir gently to combine. Add more soy sauce, salt, and pepper, to taste.  Then create a well in the middle of the pan and add the eggs (well beaten).  Let the eggs cook for a minute or so, then begin to stir and incorporate the egg into the rice.  If it is not cooked all the way, don't worry.  Keep stirring with the heat on medium.  The egg will cook.

Next, add the rice to the meat/veggie mixture. Stir gently to combine. Add more soy sauce, onion powder, salt, and pepper, to taste. Once you’re happy with the seasoning, create a well in the middle of the pan by pushing the rice to the edges of the pan.  Add some well beaten eggs and let them cook for a minute or so.  Then begin to stir and incorporate the egg into the rice. If it is not cooked all the way, don’t worry. Keep stirring with the heat on medium. The egg will cook.

 

Next, add the rice to the meat/veggie mixture.  Stir gently to combine.  Add more soy sauce, salt, and pepper, to taste.

Stir the rice, so the egg is evenly distributed.  And when the egg is cooked, it’s ready to serve!

 

It's ready!  Enjoy!

Looks yummy, huh? Enjoy!

 

How do you re-purpose leftovers? 

What basic skills do you think are important in building and maintaining food storage?

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Author: Laurie Nguyen

I am a happily married, stay at home mom with four sons, ages 24, 22, 18, and 14. I'm not a professional blogger, and I'm certainly not a foodie or a chef. But I like food, so I think I'm qualified to write about my own life experience with food. Want to be a little more prepared for the unexpected? Check out my Food Storage Blog, http://forayintofoodstorage.com. Have a question about Food Storage? Email me: forayintofoodstorage@gmail.com.

18 thoughts on “Pork Chops Reborn or Vietnamese Pan Fried Pork Chops, Part Two

  1. Pork chops and rice is a favorite at my house too….and I make mine the same way.

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  2. I like the sound of this one, Laurel!
    We often repurpose meat left over by slicing it very thinly and quick-frying it to be sure about germs, then laying it over a wonderful salad.
    Also, we sometimes heat it in oil with onion bell pepper slices for fajitas, probably our favorite way to use up meat, although the salad dish can be quicker.
    If I have a lot of really good sauce, I sometimes chop it, as you did, but then only stir in hot egg noodles for something quick and different.
    Thanks for the follow at my place! 🙂

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  3. learning to cook from scratch and then HAVE leftovers to be re-born into more meals is a super valueable skill! A side note- I have really good luck using cold leftover rice to do fried rice. It doesn’t get all mushy and doesn’t seem to absorb as much oil like hot rice can. I use a huge cast iron skillet and follow similar methods for frying veg and meat, then put the cold rice on top, let it warm a bit, and then add whole cracked eggs, mix, cover and let steam thoroughly, maybe mix a couple times over the next minute. Do you have cast iron? I find it really is the ultimate non-stick pan!

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  4. Recipes are a very important part of food storage. My mom taught a cooking class at the cannery for several years and everyone loved it. Thanks for sharing. Also repurposing food a second day is useful as well. This week I took the juice/sauce leftover from cooking country ribs and made bbq chili. Yum!

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  5. This is already on our menu for Friday night! We froze some leftover pork chops last week, and will have pork fried rice this week. Your pictures make me wish we were fixing this tonight 🙂 I appreciate your food usage as well as storage ideas. Leftovers are tricky around here, too.

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  6. nice…. i really love that 🙂

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  7. Looks so yummy Laurie! I will use left over chicken and rice by combining them and adding cheese. Then I add whatever veggies are available and serve.

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  8. We are big fans of fried rice, too! It’s a great way to use extra tofu (which only comes in one size package, and you don’t always need all of it for a recipe) and it actually works better with leftover rice that is kind of dried out than with freshly cooked rice. We often make extra when we’re making rice as a side dish, so that we’ll have enough for fried rice!

    Extra rice also makes a good snack, with seaweed, with butter and nutritional yeast flakes, or with milk and cinnamon and raisins.

    I’m surprised that you prefer La Choy soy sauce, since it seems that you and/or your husband are Vietnamese, and I’ve always thought of La Choy as the cheap soy sauce for non-Asians who don’t know any better! I have no Asian ancestry but lived in Japan for a little while as a toddler, so I prefer Kikkoman or the very similarly flavored Trader Joe’s soy sauce.

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    • Thanks so much for reading my blog. Yes, we prefer La Choy for regular grocery store soy sauce and for every day use. I also like Maggi soy sauce for cooking, but I haven’t used it for years, because it’s just easier to stock one kind of soy sauce. 🙂

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  9. I love this! Especially the technique for adding the egg. I usually fry the egg separately, break it up into small pieces with a fork and add it to the fried rice. But then there’s one more pan to wash! Thank you for this wonderful idea! And I have to make your pork chops soon!

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  10. This is perfect! Can’t wait to try it out! 🙂

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  11. I’m sitting here, waiting for my boyfriend to come over so we can have dinner, and this post made my stomach grumble! I love fried rice, Laurie, and yours looks delicious. Sometimes when I’m feeling extra indulgent, I add an additional fried egg on top. I got that idea from one of my visits to Hawaii. It was the most genius thing I’d ever seen! Little did I know it was a very common way of serving fried rice. I felt like I had been missing out all my life! 🙂

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  12. Re-purposing leftovers is definitely a big part of food storage, and I think every culture has its leftovers classics! Fried rice is one and frying seems to get a big place (bubble and squeak, omelettes and scrambled eggs, fried noodles). I guess frying covers a multitude of evils, even as it introduces its own!

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