Fried Rice

It all started with, What can I do with this leftover grilled pork chop?

I cooked 3/4 cup rice with just under 1 1/2 cups water, on the dry side, with about a tablespoon of rice wine vinegar. If you ever make fried rice, you know the real trick is to use rice made the day before so it dries out a bit. I didn't want to wait, so I tried putting the cooked rice spread out in a strainer, and put it in the freezer for about an hour in front of the fan. The defroster fan helps dry it out a lot! Then I took it out and warmed it in the microwave, texture was about right.

Since I don't have a blast-furnace gas stove and wok setup, I cooked the ingredients separately. Fried the carrot until tender, added the peas for a minute and set them aside. Scrambled two eggs and set aside. Cooked half an onion, then two diced cloves of garlic and half that amount of ginger, and started the rice in 4 tablespoons oil in the very hot pan. On an electric burner, you kind of need to let the rice sit and stir not too often, not like you see the asian chefs doing in a wok.

I added 5 shelled raw shrimp and a minute later the bbq diced pork chop, a bit of soy sauce and fish sauce, salt and pepper, cooked another three minutes, finished with cilantro, green onion, and lime juice.