Leftovers

Periodically we like a good pork chop; typically bone-in for flavor.  Although a boneless loin chop works too as long as all your chops are cut thick so as to have a nice pink, juicy center.  Not like the thin chops of my youth which always seemed to be cooked to the consistency of army boots.  Anyway, grilling season is upon us and I found myself with a leftover loin chop recently along with enough leftover brown rice and frozen veggies to whip-up a batch of pork fried rice.

 

Easy directions if you follow the pics: 

 

Cooking with flame, a nonstick Calphalon wok, some olive oil and the pork along with sliced scallions (green tops reserved). 

 

Add the leftover rice and veggies and continue frying giving a stir and a flip every coupla minutes

  

When it's got some nice crispiness to it add in a couple of locally-sourced eggs and scramble

 

 

Finish with a couple splashes of Thai fish sauce for umami and serve-it-up in a bowl and garnish with sliced green scallions tops

 

Pretty good chow if you can get it

 

Pro Tip:  Since it is grilling season if you're smoking BBQ ribs now you have a way to repurpose any leftovers.