[Leftover] Pulled Pork Pineapple Fried Rice
with bell peppers / peas / cashews
Smarts: Rice that is a day or two old makes the best fried rice because it holds its shape while cooking. If you didn't prep ahead for this meal, just be sure to cool the rice down as described in the recipe before using it to make fried rice.
- Bell peppers, any color - 1, diced
- Soy sauce, low-sodium - 2 Tbsp
- Curry paste, red - 1 tsp (sub any color curry paste)
- Fish sauce (opt) - 1 tsp
- Vinegar, rice - 1 tsp
- Oil, toasted sesame - 1/2 tsp
- Pineapple chunks, fresh, frozen, or canned - 1/2 cup
- Peas, frozen or canned - 1 cup
- Green onions - 2 stalks, chopped, green and white parts separate
- Limes - 1, wedges
- Hawiian Pulled Pork (leftover from Monday) - ~3 cups
- Oil, cooking - 1 Tbsp
- Cashews, roasted and unsalted - 1/2 cup
- Sriracha (opt) - 2 tsp (sub hot sauce of choice)
- Rice, uncooked white or brown - 1 cup
- Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
- Make sauce - Whisk together soy sauce, curry paste, fish sauce, rice vinegar, and toasted sesame oil. (Can be done up to 5 days ahead)
- Pineapple - If using frozen pineapple, defrost. If using canned pineapple, drain. If the pineapple is in large chunks, chop it into bite-sized pieces. (Can be done 1 day ahead)
- Peas - If using frozen, defrost.
- Green onions / Limes - Prep as directed.
- Reheat leftover Hawaiian pulled pork in the microwave just until warm. Drain off as much excess liquid as possible. Set aside.
- Heat a wok or skillet with cooking oil over medium-high heat. Add bell peppers and white parts of green onions. Saute until starting to turn tender, 3 to 4 minutes.
- Add rice and stir to combine.
- Push all ingredients to the side of the pan, forming a donut in the middle of the wok. Pour sauce in and simmer until sauce thickens slightly.
- Add leftover pork, peas, and pineapple and stir everything to coat in sauce.
- Remove pan from heat and stir in cashews and green parts of green onions.
- Serve fried rice with lime wedges and Sriracha on the side. Enjoy!
Good, easy meal.0 Helpful
Doubled the sauce and it was perfect!0 Helpful
Good but not amazing. Tip: Add cashews to each serving day of eating, they lost their crunch in the fridge so leftovers weren't as good.0 Helpful
This was fine. CS has other fried rice versions that we like better.0 Helpful
This was fine. I think I should have left out the peas, though. Would have gone over better for my family if we'd used snow peas or sugar snap peas instead.0 Helpful
This was perfectly adequate but not super exciting.0 Helpful