Mary Berry Leftover Roast Pork Fried Rice is made with leftover roast pork, short-grain rice, mixed vegetables, fresh ginger, garlic, soy sauce, and a scrambled egg. This easy fried rice recipe creates a delicious dinner that takes about 25 minutes to prepare and can serve up to 3 people.
Ingredients Needed
- 300g / 2 cups leftover short-grain rice (cooked)
- 200g / 1 cup leftover roast pork, cubed
- 75g / ½ cup frozen mixed vegetables
- 2 spring onions, chopped
- 2 cloves garlic, chopped
- 2cm / ¾ inch fresh ginger, chopped
- 2 tbsp vegetable oil
- 1 tbsp fresh parsley, chopped
- 2 tbsp soy sauce
- 1 large egg, lightly beaten
How To Make Leftover Roast Pork Fried Rice
- Boil vegetables: Add frozen mixed vegetables to a pan, cover with water, and boil for 10-15 minutes until tender. Drain and set aside.
- Heat oil: Heat vegetable oil in a pan or wok over high heat.
- Stir-fry aromatics: Add chopped spring onions, garlic, and ginger. Stir-fry for 30 seconds to release the flavors.
- Add pork: Stir in cubed roast pork and mix well.
- Mix in vegetables: Add the cooked vegetables and stir to combine everything.
- Scramble egg: Make a well in the middle of the pan, pour in the beaten egg, and scramble it quickly using a fork.
- Add rice & soy sauce: Stir in the cooked rice and soy sauce. Mix everything well to ensure even seasoning.
- Garnish: Sprinkle fresh parsley on top and serve immediately.
Recipe Tips
- Use cold, leftover rice: Cold rice works best for fried rice as it doesn’t clump together and gives the dish a perfect texture.
- Cut pork into small cubes: Ensure the roast pork is cut into small, bite-sized pieces so it mixes evenly with the rice and vegetables.
- High heat is key: Keep the heat high while stir-frying to get a nice char on the ingredients and prevent sogginess.
- Scramble the egg quickly: When adding the egg, stir it fast to scramble it evenly without overcooking.
- Adjust soy sauce to taste: Taste the fried rice after adding soy sauce and adjust the amount based on your preference for saltiness.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover fried rice cool to room temperature. Then, transfer it to an airtight container and refrigerate. It will stay fresh in the fridge for up to 3 days.
- Freeze: Allow the fried rice to cool completely before placing it in a freezer-safe container or freezer bag. Freeze for up to 2 months. To thaw, leave it in the fridge overnight before reheating.
- Reheat: Heat a little oil in a pan over medium heat, add the fried rice, and stir-fry for 5-7 minutes until hot, breaking up any clumps.
Nutrition Facts
Serving Size: 1 serving (out of 6 servings)
- Calories: 357
- Total Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 136mg
- Sodium: 470mg
- Potassium: 631mg
- Total Carbohydrate: 34g
- Dietary Fiber: 5g
- Sugars: 2g
- Protein: 24g
Try More Mary Berry Recipes:
- Mary Berry Red Velvet Cupcakes
- Mary Berry Apple And Walnut Cake
- Mary Berry White Chocolate Mousse
- Mary Berry Bubble And Squeak
Mary Berry Leftover Roast Pork Fried Rice
Description
Mary Berry Leftover Roast Pork Fried Rice is made with leftover roast pork, short-grain rice, mixed vegetables, fresh ginger, garlic, soy sauce, and a scrambled egg. This easy fried rice recipe creates a delicious dinner that takes about 25 minutes to prepare and can serve up to 3 people.
Ingredients
Instructions
- Boil vegetables: Add frozen mixed vegetables to a pan, cover with water, and boil for 10-15 minutes until tender. Drain and set aside.
- Heat oil: Heat vegetable oil in a pan or wok over high heat.
- Stir-fry aromatics: Add chopped spring onions, garlic, and ginger. Stir-fry for 30 seconds to release the flavors.
- Add pork: Stir in cubed roast pork and mix well.
- Mix in vegetables: Add the cooked vegetables and stir to combine everything.
- Scramble egg: Make a well in the middle of the pan, pour in the beaten egg, and scramble it quickly using a fork.
- Add rice & soy sauce: Stir in the cooked rice and soy sauce. Mix everything well to ensure even seasoning.
- Garnish: Sprinkle fresh parsley on top and serve immediately.
Notes
- Use cold, leftover rice: Cold rice works best for fried rice as it doesn’t clump together and gives the dish a perfect texture.
- Cut pork into small cubes: Ensure the roast pork is cut into small, bite-sized pieces so it mixes evenly with the rice and vegetables.
- High heat is key: Keep the heat high while stir-frying to get a nice char on the ingredients and prevent sogginess.
- Scramble the egg quickly: When adding the egg, stir it fast to scramble it evenly without overcooking.
- Adjust soy sauce to taste: Taste the fried rice after adding soy sauce and adjust the amount based on your preference for saltiness.
Mary Berry Leftover Roast Pork Fried Rice