CARIBBEAN PORK AND JASMINE RICE
Add Thai cuisine in your family's skillet dinner! Enjoy this savory dish made using veggies, rice and pineapple chunks flavored by Caribbean jerk seasoning.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Cook rice as directed on package.
- While rice is cooking, cut pork cross-wise into 1/8-inch slices. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add pork, onion and jerk seasoning; stir-fry 3 to 4 minutes or until pork is brown.
- Stir in sweet potato and water. Cover and cook over medium heat 5 minutes. Stir in pea pods and pineapple chunks. Cook 2 minutes, stirring occasionally.
- Mix reserved pineapple juice, lime juice, honey and cornstarch until smooth; stir into mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide rice among bowls. Top with pork mixture.
Nutrition Facts : Calories 455, Carbohydrate 75 g, Cholesterol 65 mg, Fiber 3 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg
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 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.
LEMON PORK STIR-FRY & JASMINE RICE
Frank Saulle's lemon pork stir-fry is always a weeknight winner. Stir-fries often require lengthy prep times. Since this delicious stir-fry uses frozen vegetables, it can be made in no time.
Provided by A Taste of Brooklyn
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the rice according to package directions. In the meantime, in a bowl, combine the pork and ¼ cup soy sauce. Toss to combine and set aside for 20 minute.
- In a wok, over high heat, add 3 tablespoons vegetable oil and when hot, add the pork and stir-fry until cooked through, about 3 to 5 minute Remove and set aside.
- To the wok, over high heat, add 2 tablespoons vegetable oil and when hot, add the garlic, ginger and lemon zest and cook until fragrant, about 30 sec. Add in the vegetable mix and stir-fry for about, 2 to 4 minute.
- Return the pork; add 1 tablespoons soy sauce, oyster sauce, lemon juice and basil, mix well and stir-fry for about 2 to 3 minute Lightly drizzle with the toasted sesame oil, mix well, plate and serve along side the rice.
Nutrition Facts : Calories 769.2, Fat 23.6, SaturatedFat 8.5, Cholesterol 137.8, Sodium 633.1, Carbohydrate 78.8, Fiber 2.8, Protein 54.8
LEMON PORK RIBS
This is an unusual recipe that you'll find irresistible. The lemonade acts as a tenderizer, so the pork steaks stay nice and juicy.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Set aside 1/2 cup for basting and refrigerate. Add pork to remaining marinade and turn to coat. Seal bag; refrigerate overnight, turning meat several times. , Discard marinade. Grill, covered, over medium heat for 5 minutes. Turn; baste with reserved marinade. Cook 15-20 minutes longer or until juices run clear, basting occasionally.
Nutrition Facts :
JASMINE RICE WITH LEMON AND MUSHROOMS
A great way to use cold, cooked rice. I've never made this with other types of rice, but a basmati-type of rice would work too.
Provided by Kathy228
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in sauté pan.
- Add garlic and sauté 'til fragrant, approximately 2 minutes.
- Add onions and peppers and fry 1 minute.
- Add tarragon and salt.
- Add mushrooms and sauté until heated.
- Add cooked rice to pan and gently combine. Don't break up all the rice clumps.
- When warmed through, add the lemon peel and juice.
- Stir gently and serve.
Nutrition Facts : Calories 495.3, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 341.9, Carbohydrate 98.1, Fiber 4, Sugar 1.4, Protein 9
SPICY PORK STIR-FRY WITH COCONUT SCALLION RICE
Pork is the most widely eaten meat in southeast Asia, and because it uses lean pork tenderloin, it fits into my eating plan as well. This is based on an Emeril Lagasse recipe.
Provided by CaliforniaJan
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Stir together the cornstarch and soy sauce and pour over the pork strips. Stir to combine and set aside.
- Stir together the black bean chili sauce, chicken stock and sugar. Set aside until ready to use.
- Preheat the wok over medium-high to high heat and add 2 tablespoons of the oil. Swirl quickly to coat the sides of the pan with the oil. Add the eggplant and cook until tender, stirring frequently, 3 to 4 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels. Add the remaining tablespoon of oil and swirl again to coat all sides. Cook the onions, stirring, until slightly tender, 1 to 2 minutes. Add the bell peppers and cook until tender, 1 to 2 minutes. Add the garlic and cook for 5 to 10 seconds. Add the red and green jalapenos and cook for 30 seconds.
- Return the eggplant to the wok and add the pork. Cook, stirring, until pork is no longer pink, 2 to 3 minutes. Add the black bean mixture and bring to a boil. Cook, stirring, until everything is well coated with the sauce and heated through.
- To make rice, in a medium saucepan combine the jasmine rice with the coconut milk, chicken stock, salt and pepper. Bring to a boil, reduce heat to a simmer, cover, and cook for 20 minutes. Remove from the heat and let sit, undisturbed for 5 minutes. Add the scallions and fluff the rice with a fork. Serve immediately.
Nutrition Facts : Calories 984.4, Fat 40.7, SaturatedFat 22.8, Cholesterol 72.5, Sodium 1108.2, Carbohydrate 116, Fiber 16.8, Sugar 20.8, Protein 41.4
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