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).
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.