Leftovers galore!!! We had a lot of leftover BBQ pulled pork from Sonny's and I thought I'd spice up my rice with it. It was delicious - so delicious that I couldn't stop eating it! This fusion of Western ingredients with oriental cooking turned out to be one of the best versions of fried rice I have ever had!
What you need:
1 1/2 to 2 cups of cooked rice
1 cup cooked pulled pork
1/4 cup frozen corn kernels, thawed
1/4 cup frozen peas, thawed
2 small carrots, diced
4 cloves of garlic, minced coarsely
2 tablespoons canola oil
2 tablespoons barbecue sauce
What to do:
Heat canola oil in a large wok over medium-high heat. Saute the garlic for about 30 seconds, then add the carrots and cook for about a minute. Add the rice, corn kernels, peas, pulled pork, and barbecue sauce. Stir well to evenly distribute the sauce. Cook for about 3 to 4 minutes, or until heated through. Serve hot.
Tips, Tricks and Tweaks:
1. Refrigerated cooked rice is always best to use because they are not as sticky as freshly-cooked rice.
2. Make sure veggies are cut at least the same sizes for even cooking.
3. Need a recipe for pulled pork? Click here.