Pork Fried Rice

We eat pork fried rice as a main meal, and it’s really quick and easy.  The more butter you add, the more it tastes like restaurant fried rice, but I try to resist extra butter.  Instead I try to add any other vegetables I have on hand to make it a little healthier.  Chopped celery and chopped red peppers both work well.  I happen to use Minute Rice only because I’m always in a hurry and never seem to plan ahead to cook the rice early.  In the photo I’ve added some stir fried bok choy.

Pork Fried Rice

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Course Main Dish

Cuisine Asian

Ingredients

  

• 1 1/2 lbs. thinly sliced pork chops
• 3 cups Minute Rice
• 2 eggs
• 1 package frozen peas and carrots
• 3 green onions chopped
• 2 tablespoons butter
• 1 tablespoon minced garlic
• 1/2 cup Soy sauce or to taste

Instructions

 

• Cook rice according to package directions, or use rice cooked earlier.
• Slice the pork into thin strips, and cook in a 12 inch skillet over medium high heat. Remove pork from skillet.
• Cook eggs in hot skillet, stirring and breaking them up as they cook.
• Add butter, onion, and garlic and cook until onion starts to soften, then add rice, frozen veggies, and soy sauce.
• Cook until heated through, then return the cooked pork to the skillet and stir it into the rice.
• Serve with additional soy sauce, or other bottled stir fry sauces if desired.
• This should really be served with a side salad, with Asian salad dressing of course.