Five For...Thrifty Kid-Friendly Pork & Veggie Rice
This recipe uses almost exclusively left-overs, takes about 20 minutes to make and is kid-tested.
What more could a mama want?
On Sunday, my hubby made some delicious roasted pork chops with even more delicious pan-gravy. We had a few extra chops left-over so I made this for lunch for myself and the kids today. It is essentially a stir-fry recipe and really couldn't be easier to make. You can adjust the quantities to your liking.
Ingredients:
- Roasted pork chops (I used 2 1/2 for this recipe)
- Mixed veggies (I used half a bag of ready-cut stir-fry veggies that I had left from a previous meal)
- Boiled rice (1 cup)
- 1/2 cup stock (I used the pan-gravy that my huband made with the roasted chops)
- soy sauce (to taste)
- salt & pepper (to taste)
- 1 tbsp oil
Method:
- Shred the pork chops in a food processor (You can dice or thinly slice them if you want to, I chose to shred to make it easier for my young kids to eat)
- Heat oil in wok or large frying pan
- Stir fry the veggies until just soft
- Add the pork and stock
- Fry for 2 minutes to warm through
- Add the rice and soy sauce
- Stir fry for 3-4 minutes, making sure to keep stirring all the time so the rice doesn't stick to the pan
- Salt and pepper to taste
- Enjoy!
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