Pork With Fried Rice And Vegetable Casserole Recipes

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PORK AND VEGGIE CASSEROLE



Pork and Veggie Casserole image

All you need is love! But sometimes, you're hungry and craving for something nutritious and satisfying. This tender and crunchy fried pork goes well with vegetables and spices to make for a delicious dinner. And if you cook with love, then you really have all you need!

Provided by Vlad Popa

Categories     dairy-free, gluten-free, Main course, nut-free, Pork

Time 30m

Yield 1

Number Of Ingredients 1

7 ounces of pork tenderloin, cut into cubes vegetable oil ½ white onion, diced 1 red bell pepper, chopped 5 garlic cloves ¼ teaspoon cumin seeds ½ cup red wine 1 spring onion, slices 1 teaspoon mustard ⅓ cup tomato sauce salt pepper 1 teaspoon mustard

Steps:

  • Heat 2-3 tablespoons of vegetable oil in a skillet and cook the pork tenderloin until it turns opaque white.
  • Add the carrot and onion and cook them along with the meat.
  • Add the red bell pepper, garlic cloves, and cumin. Mix and continue to cook.
  • Add red wine and simmer for 8-10 minutes.
  • Add spring onion slices, mustard, and tomato sauce.
  • Season with herb salt and pepper.
  • Stir and cook the ingredients for a few more minutes. Make sure the pork is tender and vegetables are soft.
  • Serve the pork warm, with a side made of rice.

Nutrition Facts : Calories 568 calories, Protein 44 grams, Fat 48 grams, Carbohydrate 19 grams

PORK WITH FRIED RICE AND VEGETABLE CASSEROLE



Pork With Fried Rice and Vegetable Casserole image

Bites of pork with rice and vegetables. It takes a while, but it is truly delicious! We buy any cut of pork when on sale and freeze it, this is a way that we can cook it where it is delicious and (sorta) healthy too. I love this because it is so easy to reheat and eat and the kids will eat every bite. Serve with extra soy sauce.

Provided by Kymmie

Categories     Side Dish

Time 1h30m

Yield 12

Number Of Ingredients 10

1 pound bacon
1 ¾ cups water
1 ½ cups white rice
2 eggs, beaten
2 tablespoons water
⅓ cup green onions, chopped
1 pound boneless pork chops, cut into bite-size pieces
3 tablespoons soy sauce
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained

Steps:

  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and break slices into crumbles. Reserve bacon drippings.
  • Bring 1 3/4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Beat eggs and 2 tablespoons water together in a bowl. Heat 2 tablespoons reserved bacon drippings in a skillet; cook egg mixture in hot bacon drippings until hard-cooked, about 5 minutes. Transfer egg to a plate and cut into thin slices.
  • Heat remaining bacon drippings in a skillet over medium heat. Cook and stir green onions in hot bacon drippings until tender, 3 to 5 minutes. Pour onion over eggs and return skillet to heat.
  • Increase heat to medium-high and stir pork pieces into skillet. Cook and stir pork until browned and cooked through, 5 to 10 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir rice, cooked eggs, and soy sauce together in a bowl. Add corn and green beans; stir. Turn rice mixture out into a casserole dish. Drop pork pieces over the rice mixture and top with crumbled bacon.
  • Cook in the preheated oven until ingredients are heated through and flavors blend, about 30 minutes.

Nutrition Facts : Calories 242.8 calories, Carbohydrate 26.9 g, Cholesterol 57.5 mg, Fat 9 g, Fiber 1.6 g, Protein 13.6 g, SaturatedFat 2.9 g, Sodium 699 mg, Sugar 1.5 g

QUICK PORK FRIED RICE



Quick Pork Fried Rice image

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

2 teaspoons vegetable oil
½ cup finely chopped fresh mushrooms
6 cups cooled cooked rice
¼ cup vegetable oil, divided
1 ½ cups cubed cooked pork
2 cloves garlic, finely chopped
1 (1 inch) piece fresh ginger, finely chopped
3 stalks celery, diced
½ small onion, diced
1 large carrot, diced
½ red bell pepper, diced
1 tablespoon soy sauce
3 green onions, finely chopped

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

PORK FRIED RICE



Pork Fried Rice image

"My husband anxiously awaits the nights we have pork because he knows I'll use the leftovers in this recipe," explains Norma Reynolds of Overland Park, Kansas. "Add a few fortune cookies to make the meal special."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 10

1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced sweet red pepper
1/2 cup sliced green onions
2 tablespoons canola oil, divided
3 eggs, lightly beaten
2 cups cubed cooked pork (about 1 pound)
2 cups cold cooked rice
4 to 5 teaspoons soy sauce
Salt and pepper to taste

Steps:

  • In a large skillet, saute the vegetables in 1 tablespoon of oil until crisp-tender; remove and keep warm. Heat remaining oil over medium heat. Add eggs; cook and stir until completely set. Add the pork, rice, soy sauce, salt, pepper and vegetables; cook and stir until heated through.

Nutrition Facts : Calories 306 calories, Fat 14g fat (3g saturated fat), Cholesterol 178mg cholesterol, Sodium 335mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein.

PORK FRIED RICE



Pork Fried Rice image

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

1 tablespoon butter
1 (6 ounce) boneless pork loin chop, cut into small pieces
¼ cup chopped carrot
¼ cup chopped broccoli
1 green onion, chopped
1 egg, beaten
1 cup cold cooked rice
¼ cup frozen peas
1 ½ tablespoons soy sauce
⅛ teaspoon garlic powder
⅛ teaspoon ground ginger

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 AND VEGETABLE CASSEROLE



Pork and Vegetable Casserole image

You can use any mild cheese that melts easily for this casserole. It is one of our family favorites and we make it often.

Provided by Kuechen_PIONIER

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h20m

Yield 4

Number Of Ingredients 11

1 pork tenderloin
salt and freshly ground black pepper to taste
1 tablespoon rapeseed oil
4 ounces shredded Gruyere cheese
1 cup heavy whipping cream
2 eggs
1 pinch ground nutmeg
1 pound potatoes, peeled and thinly sliced
½ pound mushrooms, sliced
½ pound carrots, thinly sliced
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Season pork with salt and pepper. Heat oil in a large skillet over medium-high heat and cook pork until browned on all sides, 5 to 8 minutes. Remove from skillet and set aside.
  • Combine Gruyere cheese, cream, eggs, nutmeg, salt, and pepper in a bowl and stir together.
  • Slice pork and layer pork, potatoes, mushrooms, and carrots into a casserole dish. Pour egg-cheese mixture on top.
  • Bake in the preheated oven until cooked through and lightly browned on top, about 1 hour. Sprinkle with parsley to serve.

Nutrition Facts : Calories 605.2 calories, Carbohydrate 29.3 g, Cholesterol 243.6 mg, Fat 39.7 g, Fiber 4.8 g, Protein 34.7 g, SaturatedFat 21.2 g, Sodium 275.7 mg, Sugar 4.9 g

PORK CHOPS - FRIED RICE CASSEROLE



Pork Chops - Fried Rice Casserole image

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

1 3/4 cups water
1 1/2 cups Minute Rice
2 slices bacon
2 beaten eggs
2 tablespoons water
1/4 cup sliced green onion, with tops
3 tablespoons soy sauce
4 pork rib chops
soy sauce

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

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