Barbecue Fried Rice

Recently we were gifted a large amount of smoked, pulled pork from a friends.  We filled our freezer with containers of it (seriously, it was so much meat!) and have since been coming up with unique ways to incorporate it into our weekly meals.  This is by no means a complaint - it’s some really delicious meat, and has been so fun to play around with.

I meal plan each week without fail and honestly don’t know how I’d cook each night without it.  I love cooking, but when it comes to dinner time, I just don’t have the ability to decide what to cook.  I just want to glance at my plan and go. One night recently I could not remember what I planned to make and of course had lost the slip of paper I wrote it on.

Enter a container of pulled pork from our freezer.  Fried rice is a common meal for us, and I thought a barbecue take on it would be delicious.  I wasn’t wrong. This is one of our favorite meals we’ve eaten recently, and it’s one that will be repeated with variations in the future.  

It’s a quick and simple recipe.  I cooked some rice (leftover works even better if you have it), and while the rice was cooling, sauteed some chopped vegetables.  The cooked rice, meat, vegetables, and some barbecue sauce simmered for a few minutes. All told, it was 30 minutes or less before dinner was on the table.  Not bad for a meal thrown together at the last minute!

I know this is far from traditional fried rice, but it uses the same techniques.  It’s a favorite dinner for us because it’s so flexible. It’s especially delicious topped with chopped scallions, a fried egg, and hot sauce.  Everyone in my family, including an increasingly picky three year old and out baby, absolutely loved this one!

 

Barbecue Fried Rice

Serves 4, generously

2 cups rice, cooked

2 cups meat, cooked*

2 tablespoons olive oil, divided

8 oz mushrooms, sliced

1 bell pepper, chopped

⅓ cup barbecue sauce*

2 tbsp water*

1 tsp garlic powder

½ tsp pepper

For topping, as desired

Sliced scallions, fried eggs, additional barbecue sauce, hot sauce

  1. In a wok or very large skillet, heat 1 tbsp oil over high heat until hot.  Stir fry mushrooms and pepper until very brown, stirring frequently, 3 - 4 minutes.

  2. Push vegetables to the outside of the pan, leaving a circle in the middle.  Add the rest of the oil (and possibly more if needed to coat pan). Spread rice in the center of the pan and cook, undisturbed for about 3 minutes, until it starts to brown.

  3. Add meat to pan and stir to combine meat, vegetables, and rice.  Add barbecue sauce, water, garlic powder, and pepper and mix well.

  4. Cook for 2-3 more minutes, until sauce and meat are heated through.  Taste to check seasoning. Add more sauce or water to achieve desired flavor and consistency.  

  5. Remove from heat and serve with desired toppings.

Notes:

*As mentioned, I used leftover smoked, pulled pork.  Any cooked meat would work. You could also substitute a pound of ground meat and brown before adding if you don’t have another meat to add

*I used a mustard based sauce this time.  We’ve enjoyed it with tomato based sauces as well.  The amount of sauce needed may vary depending on how thick/thin it is and how strong of a taste it has.  You could start with less sauce and add more after you’ve tasted.

*I wanted to add a little more liquid to the dish without adding more sauce, so the sauce taste wasn’t too overpowering.  You could add more sauce in place of the water or omit completely, depending on your tastes.