Pork and Veg Leftovers Stirfry

This is a delicious, filling, incredibly quick stir fry I made today from fridge and freezer leftovers that’ll satisfy for lunch, dinner, coming in from the pub, or (if you’re as twisted as me) for breakfast (next-day curries are WAY better though).

Total time spent, including raking about in the fridge and freezer was 10 mins and if I was to guess the cost it’d be £2 at an absolute maximum.

What I Had As Leftovers

1 pork loin chop
A handful of beansprouts
1/4 onion
2 spring onions
1 red birds eye chili
3 slices sandwich ham
1 takeaway-sized portion boiled long grain rice (I make mine in batches using my awesome microwave rice steamer from Lakeland. No fuss, 10 min perfect rice every time).

How To Do It

Prep Work (2 mins)

Cut (forget knives, kitchen scissors are better) pork loin chop (or any leftover fresh meat) into 1 inch strips. HINT: cut the strips perpendicular to the grain of the muscle as the meat’ll turn out more tender.
Wash beansprouts
Roughly chop onion, spring onions and ham
Finely chop chili (I kept the seeds in to add more heat)

How To Cook It (4 mins)

Heat a little olive or ground nut oil (I added a dash to a bit of fat and juices from some sausages I’d just cooked a minute earlier) in a large frying/sauté pan or wok.

Once the oil is smoking, add all prepped ingredients except the rice.

Stir fry for 2 mins.

Add rice.

Stir fry for two mins.

Add a dash of dark soy sauce (optional), serve and enjoy.

“See it all, till tomorrow”