Recipe Of The Day: Veggie, Pork and Rice Stir-Fry with Thai-Style Sauce

Hey, you. Yeah, you. Missed me?

I sure did miss you guys. But my jaw didn’t agree, post-wisdom tooth extraction. And when you can’t eat anything solid for a week, there isn’t much to talk about on a cooking blog.

Well… Now that I’m able to function normally, again, here I am!

With a new recipe to get the gears working again in terms of using up leftovers in a creative way.

The said leftovers: grilled pork chops, white rice, fresh coriander and a shitload of veggies with little time left to their edible life.

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Looks more appetizing than it sounded as a description… Yet another proof that a picture’s worth a thousand words!

To that, add a homemade thai-style sauce, and you’ve got a stir-fry sure to please everyone!

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Eating non-sticky rice with chopsticks was one hell of a challenge!

(Note: The ingredients listed below are the ones I used, but you can adapt anything to match what’s leftover in your fridge. That’s the great thing about stir-fries!)


Recipe for Veggie, Pork and Rice Stir-Fry with Thai-Style Sauce (serves 2):

For the sauce:

  • 3 tbsp thai sauce (the sweet and spicy kind you find in the Asian products section of your supermarket)
  • 1 tsp hoisin sauce
  • 1 tsp soy sauce
  • 1 1/2 tsp rice vinegar

For the stir-fry:

  • 1/2 onion, cut into thin stripes
  • 1 bell pepper, cut into stripes
  • 3 green onions, white and green parts separated
  • 1 zucchini, thinly sliced
  • 6-7 mushrooms, sliced
  • 1 tbsp olive oil
  • 2 pork chops, pre-cooked
  • 3-4 sprigs fresh coriander, roughly chopped

1 cup white rice, pre-cooked


  1. Mix all sauce ingredients together; set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Sauté onions until soft, about 2 minutes.
  3. Add in white parts of green onions and the rest of the veggies. Cook until the zucchinis have softened and the mushrooms are slightly browned, about 5 minutes, stirring occasionally.
  4. Meanwhile, remove fat from the pork chops and discard. Cut the meat into bite-sized strips.

Add rice, pork and sauce to the sautéed veggies. Stir until the rice is reheated and the sauce evenly coats the whole dish. Serve immediately and top with green parts of green onions and fresh coriander.

(Note: I won’t post a nutrition label for this recipe, as there are so many possible variations)


Feels good to be able to eat crunchy foods after a week of soup, smoothies and scrambled eggs!

…. and binary puzzles…

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Anyways. More posts coming up soon!

-AF

Recipe Of The Day: Japanese Brown Rice and Fried Egg

Ch-ch-ch-CHIA!

I recently bought chia seeds for the very first time and had absolutely no inspiration as to how to use them, especially in savory dishes. So I went online and found this recipe for sticky chia brown rice and eggs.

Healthy, filling, plus it sounded delicious. Too good to be true, right?

So I looked in my fridge and pantry, and the only rice I had left was that leftover from dinner 2 nights ago, with veggies and soy sauce already added in. No raw brown rice, not even a cup of the usual Uncle Ben’s Converted (which we usually always have at home). No green onions either.

But it was love at first sight with that recipe. And I wanted sticky chia rice. At the very moment. I had just come back from a tough run and I had been looking forward to that moment I’d be eating the oh-so-delicious-sounding dish.

But hey. White rice with soy sauce and sautéed veggies… 1. has an Asian kick to it, which isn’t completely out of context since that sticky rice is a traditional Japanese breakfast and 2. I had shallots. Sure, the taste is different from that of green onions, but the goal is to add an onion-ish taste to the rice!

So I took a chance..

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        A delicious chance! (The yolk did break while the egg was cooking, but shhh. We’ll just say I had already started eating ’cause I couldn’t resist it.)


Recipe for Japanese Brown Rice and Fried Egg (adapted from this recipe on the Daily Burn website) (serves 1):

  • 1 cup leftover cooked rice (if plain, add soy sauce and sautéed veggies to your liking; just make sure that the whole thing is completely chilled before using, to avoid a “mushy” result)
  • 1 tbsp chia seeds + more for sprinkling on top
  • 1/2 cup water
  • 1/2 shallot or green onion, diced
  • 1 egg
  • 1 tsp oil of choice to fry the egg (olive or sesame give it the best taste)
  • salt and pepper to taste

  1. In a small saucepan, mix together water, half the onions (if using green onions, use the white part here) and chia seeds. Let rest for long enough for the chia to absorb the water and make a gel, about 20 minutes.
  2. Bring the chia gel mixture to a boil, then add in the already prepared and chilled rice. Mix well, then turn the heat to low, cover and let simmer until the rice reaches a sticky texture.
  3. Meanwhile, heat the oil in a pan and cook the egg to your taste (Sunny-side up is the traditional way, feel free to experiment with other cooking methods such as poaching or scrambling). Season with salt and pepper as desired.
  4. When the rice is done, transfer to a plate and put the egg on top. Sprinkle with some more chia seeds as well as the other half of the onions. Serve with steamed or sautéed vegetables.

Nutrition info:

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Sorry for the lack of pictures… I didn’t have the time to take any of the process, as I was also busy making chia crackers! More chia cooking experiments coming up soon! ‘Later!

-AF