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I am a very lucky woman with a husband and son who are smart, witty and entertaining. Our son, B, attended public school for two years, and then we embarked on a new adventure in the Fall of 2010 - homeschooling. We don't have all the answers, but we know B and this has been the best thing for him. I blog to preserve our stories and our memories, share recipes, vent and ramble on about our crazy, yet blessed, life. Would you care to follow along?

Friday, January 11, 2013

Simple Bites' Roast Pork & Caramelized Balsamic Onions and Stir Fry with the Leftovers

I discovered a blog, Simple Bites, this week and found several recipes I want to try.  I made Simple BitesRoast Pork & Caramelized Balsamic Onions for dinner on Wednesday with one of the roasts I cut from a Christmas gift.  The roast was deelish and I used the leftovers to make Pork Fried Rice.

I had to show the picture on the right of the roast before I put it in the oven.  The hubs came into the kitchen, saw it and said in a very reverent whisper,"WHAT are you MAKING?!?!"  I even spotted some drool at the corner of his mouth.  ;o)  Pork wrapped in bacon - what male omnivore wouldn't be all over that?

I followed the timing directions however the roast was less than 90 degrees F inside, so I cooked it another 25 minutes to perfection.  I removed the roast to my cutting board and while it rested, I poured the juice and onions into a saucepan to reduce the sauce.  It was very tasty!

This morning, I made brown rice for Pork Fried Rice.  I poured some sesame oil in my wok over medium-high heat, added some minced garlic, ginger and onions from the roast and tossed them around to heat through.  Then I added a cup of mixed, frozen veggies and continue to toss until they were thoroughly heated.  I removed the veggies and tossed the diced pork until it was heated through, then removed.  Next I added the cooked, brown rice to the wok, pressed it into a thin layer around the wok and let it snap, crackle and pop to get the rice crunchy.  Cuz, seriously, if you're going to make fried rice, ya gotta make it crunchy!  After a few minutes, I turned the rice over to get the other side crunchy and then added the veggies and meat back it.  The final, and best step, was to pour some of this teriyaki sauce in the wok and toss to coat.  YUM!  That teriyaki sauce is so easy to make and I keep some in the fridge most of the time.

I hope y'all give these recipes a try and I look forward to trying more recipes from Simple Bites!

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