PORK FRIED RICE
This is my revised version of another pork fried rice recipe. I often substitute chicken for pork, and it doesn't change anything. I have used both basmati rice and long-grain rice which gives the dish only a slight flavor difference. I have also added celery in the past with good outcomes. Enjoy.
Provided by Olies
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.
- Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.
Nutrition Facts : Calories 556.6 calories, Carbohydrate 80.7 g, Cholesterol 136.6 mg, Fat 13.3 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 6.2 g, Sodium 814.9 mg, Sugar 2.7 g
PORK CHOPS AND RICE
Steps:
- Preheat the oven to 350 degrees F.
- In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
- Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
- Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.
BAKED PORK CHOPS AND RICE
Growing up, this was a staple in my home. This is a great recipe because the pork and rice cook in the same dish. The rice is flavorful and the pork chops come out nice and tender.
Provided by rev'd up chef
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.
- Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.
- Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.
- Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 469.8 calories, Carbohydrate 40.6 g, Cholesterol 82.3 mg, Fat 19.2 g, Fiber 1.2 g, Protein 30.9 g, SaturatedFat 8.4 g, Sodium 326 mg, Sugar 1.7 g
ONE-POT PORK AND RICE
No one will guess that this filling entree from Duna Stephens of palisade, Colorado goes easy on fat and calories. Green pepper and onion enhance the spanish-style rice and tender chops, which are covered with diced tomatoes and gravy.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, brown pork chops in oil on both sides; drain. Remove chops from pan and keep warm. Layer rice, onion and green pepper in Dutch oven; top with pork chops., Combine the gravy mix, tomatoes and water; pour over chops. Cover; bake at 350° for 1 hour or until a thermometer reads 160°.
Nutrition Facts : Calories 391 calories, Fat 10g fat (3g saturated fat), Cholesterol 83mg cholesterol, Sodium 545mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 33g protein. Diabetic Exchanges
PORK RICE STIR-FRY
A colorful stir-fry comes together in no time with leftover long grain rice. Quick and easy, this family favorite takes just minutes to prepare.-Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same pan, heat remaining oil. Add the mushrooms, peas, water chestnuts, peppers, onion and garlic; stir-fry until vegetables are crisp-tender., Combine the soy sauce and sugar; stir into vegetable mixture. Cook for 1-2 minutes. Return pork to the pan. Stir in rice; cook for 3-5 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 182 calories, Fat 6g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 245mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
PORK LONG RICE
Number Of Ingredients 10
Steps:
- Boil pork in water with salt and pepper.
- Remove pork when tender, thin slice, then return to pot.
- Add onions, mushrooms, ginger and soy sauce. Simmer.
- Place bean thread noodles in a bowl, cover with boiling water and let sit for 15-20 minutes, then drain and add to pot.
- Noodles will be very long-cut to shorter length if desired.
- Add bok Choy and fresh herbs and season to taste.
- Serve in bowls.
LONG RICE NOODLE SOUP PORK OR CHICKEN
My dad used to make a variation of this soup when I was a little girl. I think this was just one of his made up recipes as my dad never completely followed any recipe. It is a great main course soup and is quick, tasty, and easy to make. Pork can be substituted with chopped chicken. Hamburger is not recommended since it has little flavor. Also, try to get Asian dried shitake mushrooms, as the organic shitake mushrooms lack flavor.
Provided by mom2b2g
Categories < 4 Hours
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Before you start cooking, take the dried shitake mushrooms and long rice noodles and place both in a bowl of warm water. Let these soak for about 15-20 minutes until they are soft.
- While these are soaking, brown ground pork, minced garlic, and garlic salt in a large pot on medium heat. Do not drain.
- Once pork is cooked, add the cans of chicken broth to the pot. Start with four cans and if you prefer your soup thinner add a few more. Keep in mind that the long rice will soak up some of the soup. Bring this to a boil before adding other ingredients.
- Take softened long rice noodles out of the warm water and add to the pork/chicken broth. Also take the softened shitake mushrooms and cut off the stems and slice into 1/4" strips and add to broth. Cover pot and cook on medium heat for another 30 minutes. Stir soup periodically during this time.
- Now add the water chestnuts and bamboo shoots into broth and cook another 10 minutes uncovered.
- Take the eggs and crack these directly into the broth and mix the broth quickly with a spoon. This will scramble the eggs into the soup.
- This is now the time to taste your broth and add salt and pepper to taste. Just keep in mind that the flavors get more intense the next day.
Nutrition Facts : Calories 404.5, Fat 19.6, SaturatedFat 7, Cholesterol 116.5, Sodium 978.4, Carbohydrate 33.8, Fiber 3, Sugar 4.1, Protein 23.3
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