What do you do with about a cup of leftover wild rice and 3/4 of 1/4 of a pound of ground pork? Planned overs from two subsequent meals. Whenever I have disparate leftovers, I think of stir fry, since a little of this and a dab of that are what makes a really good stir fry.
Rather than reserve the rice as substrate for the rest, I decided to incorporate it right into the dish, so now it seemed more like fried rice than stir fry, and that's fine with me.
So, here's my latest fried rice version, very colorful and chunky with mushroom slices, broccoli florets, purple cabbage ribbons, beaten egg shreds, carrot ovals, diagonals of green onion, sautéed ground pork with ginger and that nutty, wonderful wild rice, drizzled with just a hint of soy sauce and speckled with a little black pepper.
Quickly sautéed with a modicum of canola oil, it went together fast and retained the beautiful colors. Bumpy, chewy, crunchy and soft, the textures for me were the highlights of the plate. That's one happy pile of goodies!