Today's is the twenty-second entry of my new series of Alphabetic recipes. Each day for the next month and more, I will be adding a new recipe linked to a different letter of the alphabet. As I collect recipes from all over the globe, and have lots of Welsh recipes, I am going to use a blend of the Welsh and English alphabets:
A | B | C | D | E | F | Ff | G | H | I | J | K | L | Ll | M | N | O | P | Q | R | Rh | S | T | U | V | W | X | Y | Z
so there will be 30 entries in total. As today is the twenty-second day in this series I am providing a recipe starting with the letter 'S'. This is a traditional recipe from Jamaica for a classic leftovers dish of pork, onion and rice stir-fried to heat through.
Stir-fried Rice with Pork Recipe
This is a traditional Jamaican recipe for a classic stir-fry of pork, celery, shallots, water chestnut and rice finished with a mix of egg, soy sauce, salt, sugar and chilli flakes.
80g shallots, sliced
80g celery, cut at a bias (ie diagonally)
300g roast pork, diced
1 tbsp garlic, finely minced
2 tbsp groundnut oil
450g cooked rice
200g water chestnuts, sliced
1/8 tsp sugar
1/4 tsp sea salt
1 egg, lightly beaten
pinch of hot chilli flakes (or to taste)
3 tbsp soy sauce
Heat the groundnut oil in a wok or large pan. Add the onions, celery and pork and stir-fry for about 5 minutes, or until the shallots are just tender. Now add the rice and water chestnuts and stir to combine.
In a bowl, whisk together the egg, soy sauce, salt, sugar and chilli flakes. Stir this mixture into the meat and rice mix and stir-fry the resultant combination for about 3 minutes, or until the egg is set and all the ingredients are heated through.
For links to a whole range of leftovers-based recipes, see the Celtnet Leftovers recipes page.
This recipe is brought to you in conjunction with the Celtnet Guide to Recipes Beginning with 'S'.
If you enjoyed this recipe, why not go over to the Celtnet site to download your completely FREE eBook of 45 Halloween recipes.