QUICK PORK FRIED RICE
A few leftovers and bits from the fridge turn into a great dinner in less than 45 minutes! If I have a leftover grilled pork chop or the tail of a roast, I freeze it until I have enough for this dish. You can also use chicken and substitute some of the veggies for bits you are cleaning up from the fridge. Serve with sweet Thai chili sauce on the side.
Provided by Carrie Elizabeth
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until the juice has evaporated, and the mushrooms are browned, about 15 minutes. Set mushrooms aside.
- Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute; add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in red bell pepper and cooked mushrooms just until combined.
- Stir in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 48.8 g, Cholesterol 30.1 mg, Fat 12.8 g, Fiber 1.9 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 202.1 mg, Sugar 2 g
EASY SHRIMP AND PORK FRIED RICE RECIPE
Try this easy shrimp and pork fried rice recipe at home! Add meat, shrimp, eggs, and spices to your rice and enjoy an authentic Asian meal.
Provided by Recipes.net Team
Categories Fried Rice
Time 45m
Yield 5
Number Of Ingredients 12
Steps:
- In a bowl, season the pork chunks and shrimp with salt and pepper.
- Prepare a non-stick wok on high heat and sauté the shrimp in vegetable oil for 3 minutes or less.
- When the shrimp is cooked, set aside.
- Using the same wok, add more oil and sauté the pork chunks until it is fully cooked.
- Later, transfer the cooked pork onto a separate bowl
- Then, pour some more vegetable oil into a wok lower to medium heat.
- Add in the frozen peas, diced onions and garlic.
- Stir fry them until the peas are soft and the onions are almost clear.
- Once that is done, add in the cooked rice and mix them together. Constantly mix the ingredients so that the rice does not stick to the wok.
- Add more oil if needed then add in the soy sauce and sesame oil and keep mixing.
- Then add in the beaten eggs. Stir well so that the egg scrambles and combines well with the rice.
- Add in salt and pepper to taste.
- Finally, throw in the already sautéed pork and shrimp.
- Stir for about 2 to 4 minutes, ensuring the egg is cooked all the way and that the ingredients are well mixed.
- Transfer the fried rice onto a plate or bowl, top it with some chopped green onions and serve!
Nutrition Facts : Calories 760.00kcal, Carbohydrate 63.00g, Cholesterol 392.00mg, Fat 36.00g, Fiber 3.00g, Protein 44.00g, SaturatedFat 17.00g, ServingSize 5.00, Sodium 967.00mg, Sugar 2.00g
PORK CHOPS - FRIED RICE CASSEROLE
This is a combo my family enjoys. We like both so it makes sense to combine them. I can't take credit for the recipe, as I got it from a library book.
Provided by mommyoffour
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, bring the 1 3/4 cups water to boiling.
- Remove from heat; stir in rice.
- Cover; set aside.
- In skillet cook bacon till crisp.
- Remove bacon and crumble, reserving 2 T. drippings.
- Set aside.
- In bowl combine eggs and the 2 T. water.
- In skillet, cook eggs in 1 T. of the reserved bacon drippings till set, stirring occasionally.
- Cut eggs in narrow strips.
- Add rice, bacon, onion and the 3 T. soy sauce to eggs; mix well.
- Turn into a greased 1 1/2 quart casserole.
- In skillet brown chops on both sides in remaining 1 T. drippings.
- Arrange chops atop rice mixture; brush with additional soy sauce.
- Bake, covered, at 350 till chops are tender, about 40 minutes.
Nutrition Facts : Calories 438.9, Fat 21.3, SaturatedFat 7.2, Cholesterol 172.3, Sodium 931.5, Carbohydrate 30.8, Fiber 0.9, Sugar 0.6, Protein 28.6
CHOPS WITH FRIED RICE
Looking for a last-minute dinner standout? Try these juicy pork chops and fried rice from Amboy, Indiana's Donna Anderson. Simmered in a savory sauce, this delicious dish is table-ready in less than half an hour!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, brown pork chops in oil on both sides; remove and keep warm. In the same skillet, saute rice mix in butter for 2 minutes. Stir in the water, mushrooms and contents of rice seasoning packet. , Place pork chops over rice mixture; drizzle with soy sauce. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 2-5 minutes longer or until rice is tender and meat juices run clear.
Nutrition Facts :
PORK CHOPS WITH PINEAPPLE AND RICE
Summery ingredients makes this easy recipe ideal for a warm June night. Try adding a pinch of ground coriander or cayenne to the rice water for extra flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Cook rice according to package instructions. Meanwhile, in a large skillet, heat oil over medium-high. Season pork on both sides with salt and pepper. Cook until meat is slightly pink in center, 7 minutes per side. Remove from skillet. Transfer pork to a plate and tent with foil to keep warm.
- Reduce heat to medium. Add pineapple and jalapeno to skillet. Cook, stirring, until pineapple is tender, 2 minutes. Remove from heat and stir in soy sauce. Reserve half the rice and refrigerate for later use. Serve pork with pineapple mixture, rice, and cilantro.
Nutrition Facts : Calories 482 g, Fat 15 g, Fiber 2 g, Protein 28 g
QUICK PORK FRIED RICE
Making use of leftover pork and cooked rice, this delicious take on takeout comes together faster than you can order the No. 5 on the value menu. -Judy Lammers, Columbia, Missouri
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Set aside., In the same skillet, combine the rice, pork, peas, soy sauce and garlic powder; heat through. Meanwhile, chop egg into small pieces; add to skillet. Remove from the heat; stir in lettuce and onions. Serve immediately.
Nutrition Facts : Calories 366 calories, Fat 8g fat (3g saturated fat), Cholesterol 149mg cholesterol, Sodium 869mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 2g fiber), Protein 24g protein.
FRIED PORK CHOPS WITH RICE AND GRAVY
Make and share this Fried Pork Chops With Rice and Gravy recipe from Food.com.
Provided by Michael W.
Categories Healthy
Time 25m
Yield 2 chops, 2 serving(s)
Number Of Ingredients 11
Steps:
- In a shallow pan, add flour, 1 Tbsp paprika, and 1/2 Tbsp salt. Mix well.
- In a medium bowl, add eggs, 1/4 C water, remaining paprika, and salt. Mix well.
- Season the chops on both sides with garlic powder and black pepper.
- In a medium saucepan, heat the oil over medium high heat until shimmering.
- Prepare the rice as desired. You can optionally par broil the rice in olive oil before cooking.
- Dredge the chops in the seasoned flour, then the egg mixture, and in the flour again, shaking off excess of each. Reserve the flour.
- Place the chops in the oil and fry until golden brown. Set aside and keep warm.
- Drain all but 2 Tbsp of the oil.
- Add about 1 C of the reserved flour and brown to a Carmel colored roux.
- Add beef stock and enough water to desired consistency, about 1 - 1/2 cup. Simmer for about 10 minutes.
- Serve gravy over rice and chops (if desired). Enjoy.
PORK CHOPS OVER RICE
Fried pork chops over bacon and chicken-flavored rice.
Provided by David Mears
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 50m
Yield 3
Number Of Ingredients 10
Steps:
- Cook bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove the bacon slices to a plate lined with paper towels to cool, retaining bacon drippings in the skillet. Crumble the cooled bacon.
- Lay pork chops into the reserved bacon drippings in the skillet; season with salt and black pepper. Cook pork chops until completely browned, 3 to 5 minutes. Remove pork chops to the paper towel-lined plate.
- Stir rice, onion, and garlic into the drippings remaining in the skillet. Cook and stir until the onions are tender and the rice is slightly browned, 5 to 7 minutes. Pour chicken broth over the rice mixture; add crumbled bacon and cayenne pepper.
- Bring the mixture to a boil. Return the pork chops to the skillet. Sprinkle rosemary and thyme over the pork chops. Reduce heat to medium-low and cook at a simmer until the broth is absorbed into the rice and the pork chops are no longer pink in the middle, about 20 minutes.
Nutrition Facts : Calories 492.4 calories, Carbohydrate 53.5 g, Cholesterol 64.9 mg, Fat 17.2 g, Fiber 1.6 g, Protein 28.1 g, SaturatedFat 6.2 g, Sodium 265.5 mg, Sugar 1.3 g
STIR-FRIED RICE NOODLES WITH PORK CHOPS
Stir fries come together very quickly and the key to a successful stir fry? Mise en place! Making sure all your ingredients are measured and prepped before you start cooking saves you so much time in this yummy dish.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the noodles as the label directs. Drain and set aside. Meanwhile, coat a baking sheet with 1 tablespoon vegetable oil. Generously season the pork chops with salt and pepper and arrange in an even layer on the pan. Whisk together the soy sauce and sambal oelek in a small bowl.
- Preheat the broiler. Heat the remaining 2 tablespoons vegetable oil, the ginger and the white and light green scallion parts in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until nearly tender, about 5 minutes. Add the carrots and snap peas; cook until crisp-tender, about 4 minutes. Add the noodles and sambal sauce and cook, tossing, until the noodles are warmed through and well coated, about 2 minutes.
- Broil the pork chops until charred, 3 to 4 minutes per side. Divide the noodle mixture among bowls. Top with the pork chops, scallion greens and more sambal oelek.
Nutrition Facts : Calories 600, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 85 milligrams, Sodium 1322 milligrams, Carbohydrate 56 grams, Fiber 4 grams, Protein 37 grams, Sugar 3 grams
PORK CHOPS WITH RICE AND BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Heat the olive oil in a medium pot over medium-high heat. Add the bell pepper, onion, garlic, cumin, salt and pepper and cook until slightly soft, about 3 minutes. Add the tomato sauce and 1/2 cup water and bring to a simmer.
- Set aside about half of the tomato sauce mixture in a bowl. Add 3/4 cup more water and the rice to the pot and bring to a boil. Add the beans and their liquid, stir and reduce the heat to low. Cover and cook, undisturbed, until the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 5 more minutes.
- Meanwhile, pierce the pork chops with a fork and rub with the vinegar, and salt and pepper to taste. Arrange on a foil-lined broiler pan. Pour the reserved tomato mixture over the pork chops and turn to coat. Broil, without turning, until golden brown, about 8 minutes.
- Fluff the rice and beans with a fork. Season with salt and pepper. Divide the pork chops and rice and beans among plates and drizzle with the broiler-pan juices.
Nutrition Facts : Calories 678, Fat 27 grams, SaturatedFat 8 grams, Cholesterol 120 milligrams, Sodium 364 milligrams, Carbohydrate 64 grams, Fiber 8 grams, Protein 47 grams
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4.5/5 (43)Total Time 30 minsCategory DinnerCalories 358 per serving
- Heat a lightly greased large skillet over medium-high heat on the stovetop. Add pork chops, cook for 3-4 minutes until brown. Flip and cook the other side 3-4 minutes until brown. Remove pork from skillet and set aside and let cool to touch. Chop into bite sized pieces. (If your pork chops are not fully cooked at this point don't fret they will finish cooking when they are added back to the skillet.
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- Add the frozen vegetables to the hot skillet. Cook 2-3 minutes until they are no longer frozen solid.
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