Best Laid Plans {Pork Fried Rice & Sauteed Napa Cabbage}

Yesterday, the kids both had Saturday activities in the morning and then we went, as a family, and did some Christmas shopping. I had been up ridiculously late the night before and was sort of a zombie by the time 4 pm rolled around. I told El Syd that I was going to "rest my eyes" but for him to wake me up at 5 pm so I could get started on dinner - Pork Ribs: Oven Roasted and then topped with delicious sweet & sour Sauerkraut. This is one of those dishes that reminds me of my childhood that I love to make when it is cold outside. It is delicious. However, after a quick phone call to Mama to review the procedure, I was reminded that this would take longer than one hour and would probably be best if I postponed until the next day. 

Well, shoot! What would we have for dinner then? A quick review of the fridge contents suggested that Pork Fried Rice would be an ideal, quick throw together. Add a side of sauteed Napa Cabbage and the dinner would be complete.

Here's what I did:

Pork Fried Rice (adapted (from all places) Martha Stewart)

• 2 Tbsp oil (your choice)
• 2 eggs, lightly beaten
• 2 Tbsp plus a smidge soy sauce
• 2 cloves garlic, minced (or thru the press, as I prefer)
• 1/4 Tsp ground ginger
• 1 bunch green onions, thinly sliced
• 1/2 lb ground pork (could also use chicken or small peeled and deveined shrimp)
• 1/2 C shredded (or matchstick) carrot
• 1/2 C frozen(gasp!) peas
• 2 C steamed white rice (great way to use leftovers from chinese take-out or if you don't have any on hand this would be about 3/4 C uncooked rice steamed for this purpose)
• 2 Tbsp rice vinegar

1. Beat 2 eggs with the smidge of soy sauce. In a non-stick skillet, heat 1 Tbsp oil over high. Add eggs and swirl to coat bottom of the pan. Cook until almost set, then fold into thirds. Transfer cooked egg to a cutting board and cut into 1/2 inch pieces or so. Keep for adding back into dish in a bit.
2. In a wok (or large skillet), add 1 Tbsp of oil and swirl to coat. Add garlic, ginger and green onions and cook stirring constantly about 30 seconds. (At this point, it will be extremely fabulous smelling and your family will begin to ask "what's for dinner?")
3. Add pork and cook, breaking up with a wooden spoon, until just cooked through (about 3 minutes). Add carrots, peas and rice and stir to combine. Add cooked egg back in and sprinkle mixture with soy sauce and vinegar. 
4. Cook, stirring constantly, until the rice is coated about one minute. Let cook (w/o stirring) until warm about 1 minute. Serve and enjoy.

Quick Sauteed Napa Cabbage

• 6-8 leaves from a large Napa Cabbage, cut crossways in 2 in sections
• 1 Tbsp oil
• 2 cloves garlic, minced
• 1 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1/4 Cup of water

1. Heat oil in large skillet (with lid). Add cabbage and stir around a bit until it begins to wilt and sizzle. 
2. Add garlic, soy, vinegar and water. Cover reduce heat to low and steam until cabbage leaves are soft and tender.
3. Serve and enjoy along side the fried rice or any other Asian inspired dish.

This was a super quick and satisfying meal. The whole thing took about 45 minutes but had I been more organized, it would have only been 30. (I cooked the rice and cabbage one at a time; had I had them both on at the same time, I'd have shaved some time there.)  This is a delicious way to use up that left over steamed rice and can be faster than takeout.

Happy Cooking!

sld

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