This Quick and Easy Pork Fried Rice with Edamame, Corn, Broccoli and Carrots has quickly become one of my favorite go-to recipes. I love to make this when I have leftover pork, especially the day after I make my equally simple and delicious Sous Vide Teriyaki Pork Tenderloin. In fact, when I make the Sous Vide Teriyaki Pork (and I love my Anova), I cook up a batch of white rice, let it cool and stick it in the refrigerator so it’s ready-to-go when I make this stir fry a day or two later. This dish, like all stir-fries, is better when made with day-old rice. A fresh batch of warm (or even lukewarm) rice tends not to fry well and can result in soggy, mushy sticky clumps (doesn’t that sound appetizing!). So leftover, well chilled refrigerated rice is definitely the way to go when making fried rice. If you’re in a rush and you crave pork fried rice tonight and you don’t have any leftover rice in the frig, just cook up some rice, spread it out on a baking sheet and stick in the refrigerator for an hour or so to let it dry out and chill.
As for the vegetables, the combination of edamame, corn, broccoli and carrots really works well together, but you can use pretty much whatever you have leftover in the refrigerator. This is a great dish for cleaning out the leftovers in your vegetable drawer. Just make sure that you cut the vegetables to roughly the same size so they cook evenly. And don’t forget the broccoli stalks. Peel them (or not) and slice them in quarter inch thick coins (or if their really big, half moons). I think a lot of people tend not to use the stalks, but they add a tasty, crispy crunch to the stir fry, or any dish for that matter. And if you have some frozen peas in the freezer, you can just toss in a handful when adding the other vegetables…no need to cook separately. Read More …
