I’m posting this recipe under ‘school lunches’ although this pork barbecue fried rice never quite made it to the kids’ lunch boxes. They both stayed home today. Sam has been feeling sick since Tuesday and, yesterday afternoon, Alex was down with some kind of bug as well. It might be the abrupt change of weather, it might be heatstroke, or it might be a result of drinking ionized alkaline water.
This fried rice dish was made with leftover barbecued pork liempo (belly) which I bought ready-to-eat from Shopwise Supermarket yesterday — a hell of a day, truth be told. I had to rush my column, then, I had to go out because I had to go to the bank and because there wasn’t anything to cook for dinner. I went out too late that I didn’t make it to the bank. So, my credit card had to take another swiping.
To make matters worse, it was a very warm day. Despite the airconditioning in the supermarket, I was perspiring. I felt tired and I knew I wouldn’t have the energy to cook dinner. I filled the cart with a week’s supply of food and household items then took a look at the pork barbecue — not the kind in bamboo skewers but whole slabs of pork belly that had been marinated and grilled uncut. They looked good and, if the Shopwise’s barbecued chicken should be the standard by which to decide whether to try the pork belly or not, well, I figured it was worth a try.
Suffice to say that the barbecued pork belly did not disappoint that there weren’t too much leftovers. In fact, there were only a few pieces left. The significance didn’t hit me until around midnight after watching the 2-hour season premiere of CSI. It was then that I realized that there was nothing for the kids’ school lunch today.
Because I knew I would never be able to get up at 6.00 a.m. to prepare their lunch, I decided to do it before going to bed. I would just have to let whatever it was that I would cook cool a bit so it could go into the fridge for reheating in the morning. So, that should explain why the photo shows the fried rice while cooking in the frying pan. I didn’t have the energy for “presentation”.
- 2 cups cold cooked rice mashed to separate the grains
- cooked pork barbecue diced, about a cup
- 2 slices ham diced
- 1 egg beaten
- 6 to 8 baby asparagus
- 1 small carrot peeled and coarsely chopped
- 1/2 head garlic
- 2 tablespoons vegetable cooking oil
- pepper optional
- Peel, crush and finely mince the garlic.
- Cut the asparagus into 2-inch lengths.
- Heat the cooking oil in a frying pan. Pour in the beaten egg and cook over medium heat until the underside is lightly browned. Using a turner or a spatula, roll up and transfer to the chopping board. Cut into thin strips and set aside.
- Reheat the remaining oil. Cook the chopped carrot for about 30 seconds. Add the garlic, diced pork barbecue, ham and asparagus, and cook for another 30 seconds or just until the pork barbecue and ham are heated through. Add the rice. Season lightly with salt (pepper is optional since barbecues are often already spicy).
- Cook, stirring, until the rice is heated through. Add the egg strips. Stir a few times and you’re done.