Happy Holidays! I hope all of you enjoyed the holiday weekend, whatever your celebration may have been.
For me, it was the first time in 7 years that I finally got to stay home for the holidays! My husband’s family lives in Seattle, and while I love going to visit, sometimes it is just nice to stay home at enjoy the week that my company graciously gives us off for the last week of the year.
Well, due to a trip out west to record his debut solo rock album in August, hubs got to see his family and friends and I got my holiday at home.
Now, Christmas isn’t my holiday, but it is his so I had decided to throw a “traditional” Jewish Christmas party on Christmas Eve for all my Jewish friends and Christmas orphans. You know Chinese food and movies
Tom Colicchio had shared a tweet back in November about us Jews and Chinese food, which had me cracking up and totally summed up how not kosher everything I cooked was.
Okay, back to my story, now this is the first time I’m making Chinese food – ever. Lucky for me, NYC has three Chinatowns to shop from so all my ingredients were easy to acquire. I picked up a wok, seasoned it a few days earlier and was ready to go. The party was successful, dinner was delicious, but I was in the kitchen the entire time and not one photo was taken! Bad food blogger, bad! My mom told me – I’d be cooking the entire time. She threw a Chinese party once, same thing happened to her. If the food isn’t served hot, it won’t be good. So of course, I was cooking and serving, cooking and serving. However, a great time was had by all and by the end of the night, with a full belly my movie of choice ended up being a little David Tennant Doctor Who Christmas special. Perfect way to end the night!
Lucky for me though, one of the few leftovers that I did end up with was the crispy pork belly that I made from Bee Yinn Low’s cookbook Easy Chinese Recipes. Bee’s cookbook and blog Rasa Malaysia was my guide through this entire process. So with my pork belly and a little twist on her fried rice recipe a yummy leftover dinner was whipped up last night.
Pork Belly Fried Rice
3 cups overnight steamed white rice (I made fresh, then put it in the freezer on a baking sheet to cool down)
2 1/2 tablespoons canola oil
3 cups diced roasted leftover pork belly (you can also substitute cooked ham or another protein of preference)
1/2 teaspoon minced ginger
3 cloves garlic, minced
3 large eggs, beaten and seasoned with salt
2 carrots, diced 1/4″ cubes
2 scallions, sliced green parts only
1/2 cup mungbean sprouts
salt to taste
1/2 tablespoon soy sauce
1 1/2 tablespoon fish sauce
1/4 teaspoon sesame oil
3 dashes white pepper
Mix all the ingredients for the seasonings in a small bowl and set aside.
Heat 1/2 tablespoon of the oil in a wok until smoking and add the pork belly if cold. Heat through until warm and until the fat starts to render. Remove from the wok and set aside, leaving the drippings in the wok.
Pour the beaten egg into the wok and fry until just set, flip and begin to break up the egg into pieces. Remove and set aside.
Add the remaining oil and reheat the wok until smoking. Add the garlic and ginger and stir-fry until aromatic, then add the carrots and scallions.
Add the pork belly back into the wok and stir fry until it starts to char a little. Add the mungbean sprouts and mix all the ingredients thoroughly.
While the pork belly is cooking, break up the rice if it is lumpy and then add it to the wok. Mix together with the rest of the ingredients. Stir in the seasoning , blending well and then add the eggs. Keep stirring the rice until nicely toasted. About 3-5 minutes. Season with salt if needed. Serve immediately.