Pork Fried Rice

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Learning WordPress is interesting. I am constantly googling something. Today it will be how to get the facebook, google+, and twitter links on my main page. I keep hoping that I’ll figure all of these things out and then I won’t have to deal with them much anymore, but new things keep popping up. I should join a cooking group, so I can ask real people my questions instead of google. Although google does seem to have most of the answers I need.

Unlike WordPress, this recipe is super easy to make. Again, it is easily adaptable to any meat or veggies you like. We’ve tried it a million different ways and I’m happy with it every time. I usually just try to use up whatever food I have in the house. It’s a good end of the week meal, when all you have left in your fridge is a little bit of this and that. We make ours with a lot of veggies, but feel free to scale it down. I made this for Anthony’s family once. His dad saw me chopping all the veggies and made sure to ask me if there was meat in it. This recipe definitely leaves leftovers, so plan on eating it for lunch the next day or scale it down.


Pork Fried Rice

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Yields – 4 Servings

Prep time – 15 Minutes

Cooking time – 20 Minutes

Ingredients

  • 2 boneless pork chops
  • 1/2 a yellow onion
  • 1 red pepper
  • 1 cup of rice
  • 1 can of babycorn
  • 1 can of bamboo
  • 6 mushrooms
  • 1/2 a zucchini
  • 1 egg
  • 1 TBSP of soy sauce
  • 1 TBSP of butter divided

Directions

  1. Set up your rice to cook using the directions on the rice packaging. We typically use brown rice and it takes a bit longer to cook.
  2. Heat your pan and grease it with 1/2 a TBSP of butter. Brown your pork on both sides (about 3 minutes per side depending on the thickness of your pork and how hot your pan is). Then, remove your pork from the heat and cut it into bite sized pieces.
  3. Chop all your veggies into bite sized chunks.
  4. Butter your pan with the remaining 1/2 TBSP of butter. Put your peppers into the pan on medium heat.
  5. Allow the peppers to cook by themselves for 3 minutes, then put in your zucchini, babycorn and mushrooms.
  6. Allow these to all cook together for 3 minutes, then put in your onion and bamboo.
  7. Cook all the veggies together for 5 minutes. While these are cooking, make a little room in the pan for the egg and scramble the egg. Once the egg is fully cooked, add it to the veggies and put your pork back into the pan.
  8. Once the pork is fully cooked, add your rice to the pan and lower the heat.
  9. Add the soy sauce and stir until everything is combined.
  10. Serve right away.

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