On an airplane once again, with time to share the yummy meal that we had after a long Monday following a really fun weekend.

We all know how easy it is to grab Chinese (or anything from the deli) to go from your local grocer.  And, it’s not really that expensive, so admittedly we do that occasionally.   However, we enjoyed grilling some amazingly delicious pork chops on Sunday night, and I made sure that at least one of them (they were big) was just seasoned with salt and pepper – MB gets a little crazy in the seasonings cabinet sometimes.  Well, all the time.   My game plan was to use the leftover pork chops to make pork fried rice on Monday night.  BTW – I love fried rice, especially with lots of crunchy onions, sweet carrots, scrambled eggs, etc., so I would rather make it than buy it.

The pork chops were out of this world so were the perfect starter to delicious pork fried rice.   One key step – I chop the pork into bite size pieces and then add at the very end just to warm it up.  Adding at the end ensures that you won’t cook the meat longer.

I did swing by the grocery store Chinese kitchen and scored some egg rolls and crab rangoon which bumped the price of my meal by $3.00!   I’ve shared the recipe below, and since I personally don’t like to drown out the flavors with soy sauce I go easy, and let my guests add to their liking.  The finished product……oh, and one other note.  I had a little bit left over, so I ate it for breakfast at 6 a.m.  Yummo!!!!  Here’s the finished product which I quickly inhaled: