Southern Fried Rice

 



I will never understand why some people are opposed to leftovers. . . I love them and frankly when it comes to dinner, leftovers mean one less thing to do.  In the spirit of eating and transforming leftovers I bring you 'Southern Fried Rice.'

• Whatever is left from your blackberry pork loin (you could also use ham or sausage)
• 3-4 cups cooked rice (I used brown, but white would be good too)
• 1 carrot diced
• 1/2 cups soy sauce (Put in a little at a time. . . put in more or less to taste
• 2-3 cups okra cut into rounds
• 1 bell pepper diced
• 2 cloves garlic minced
• 1/2 of a Vidalia (sweet) onion diced
• 2 tablespoons oil (peanut, canola, or vegetable)

1. Heat a wok or large nonstick skillet over high heat.
2. Add oil to the pan. 
3. Add produce to the pan and stir fry to desired tenderness. . .I cooked mine for about 10 minutes.
4. Add rice and soy sauce to the pan and continue cooking for another five minutes. 
5. Give it a taste. . . make adjustments as necessary and remove from heat. 

**Please feel free to alter this recipe to taste.  I was taught to cook by taste, so most of the time (always) the measurements for ingredients are rough estimates.  I am trying to get better at measuring my ingredients, but if you have any questions in the meantime, please don't hesitate to contact me via comment.**