THE BEST PORK FRIED RICE
We were inspired by the Cantonese-style BBQ pork fried rice for its sweet and slightly smoky flavor. The pork strips are marinated in a savory sauce with a hint of honey, with extra sauce for seasoning the whole dish. It's important to cook the components on high heat to get a quick sear and even browning. Tossing the food in the skillet is quicker and more efficient than stirring with a spoon. If you don't know how, this recipe is an excellent one to practice with.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Whisk together the soy sauce, hoisin, Shaoxing wine, honey, sesame oil and garlic in a medium bowl until combined. Reserve 1/2 cup of the soy marinade for the rice.
- Cut the pork into 2-inch strips about 1/4-inch thick and toss in the soy marinade until completely coated. Let sit uncovered at room temperature for 30 minutes to let the marinade penetrate. Drain through a mesh strainer, discard the marinade and return the pork to the bowl.
- Heat 2 tablespoons of the vegetable oil in a large nonstick skillet or wok over high heat until the oil shimmers and tiny wisps of smoke are visible. Cook the pork, tossing often, until browned but not charred, about 2 minutes. Transfer to a large bowl.
- Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Cook the onions, tossing often, until translucent and just tender, about 2 minutes. Add 1/3 cup of the reserved marinade and cook, stirring occasionally, until the liquid has almost completely evaporated, 1 to 2 minutes. Transfer the onions to the large bowl.
- Heat 2 tablespoons of the vegetable oil in the same skillet over high heat. Cook the snow peas and bean sprouts, tossing often, until bright green but lightly browned in spots, about 2 minutes. Transfer to the large bowl.
- Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Add the beaten eggs and stir vigorously for 10 seconds (no, really, 10 seconds). Transfer to the large bowl and break the egg up into 1-inch pieces.
- Heat the remaining 2 tablespoons vegetable oil in the same skillet over high heat. Add the rice, patting it down into an even layer and breaking up any clumps, and let sit undisturbed for 1 minute to fry. Then vigorously toss, breaking up any clumps, until the grains dry out, separate and start to crisp and lightly brown, about 3 minutes.
- Add the pork, vegetables and egg to the rice and vigorously toss (or stir) until completely combined and the ingredients are evenly distributed into the rice. Season with the remaining soy marinade if necessary, adding 1 tablespoon at a time and tossing well to combine.
- Top the fried rice with the scallions and basil before serving.
PORK CHOPS OVER RICE
If you asked my husband to name his favorite foods, he'd likely mention these chops. I've also served this appealing skillet supper to company. Ever since I clipped the recipe out of the paper many years ago, it's become a standard in my kitchen. We live in a semi-rural area with two horses and six cats!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, brown pork chops in oil; remove. Add the remaining ingredients to the pan; top with pork chops. , Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
Nutrition Facts :
CHEESY PORK AND RICE SKILLET
This Cheesy Pork and Rice Skillet is all made in just one pan for a quick and easy weeknight dinner!
Provided by Shawn Syphus | I Wash You Dry
Categories Main Dish
Time 30m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium heat. Saute the pork with the garlic and onions, until the pork is browned and the onions are tender (about 5 to 7 minutes).
- Add the rice, Italian seasoning, frozen peas and carrots and chicken broth tot he skillet. Bring to a boil, reduce heat to a simmer and cover. Cook for about 18 minutes or until rice is tender, stirring occasionally.
- Stir in the sour cream and 1/2 cup of the cheese until combined. Top with the remaining cheese. Cover with the lid for an additional 2 to 3 minutes, until the cheese melts. Or optionally, you can place the skillet under your oven's broiler for about 2 minutes until cheese is bubbly and melted. Enjoy!
Nutrition Facts : Calories 668 kcal, Sugar 2 g, Sodium 802 mg, Fat 35 g, SaturatedFat 16 g, Carbohydrate 45 g, Fiber 3 g, Protein 41 g, Cholesterol 135 mg, ServingSize 1 serving
RICE AND PORK SKILLET
This Rice and Pork Skillet simmers away on the stove getting more and more delicious while you do other things. (Just one of the many reasons we love it.)
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Mix half the oil and paprika in medium bowl. Add pork; toss to coat. Cook pork in large skillet on medium-high heat 5 min. or until browned. stirring frequently. Remove from skillet; cover to keep warm.
- Add remaining oil to skillet. Add potatoes and onions; cook 3 min., stirring constantly. Add tomatoes, garlic and ham; cook 2 min., stirring occasionally. Add broth, water and rice; bring to boil. Stir in chickpeas and pork; cover.
- Cook on low heat 30 min. or until liquid is absorbed. Top with cheese before serving.
Nutrition Facts : Calories 480, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 35 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.
SKILLET PORK CHOPS AND RICE
Make and share this Skillet Pork Chops and Rice recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, cook pork chops over medium high heat, turning once until browned on both sides, about 5 minutes. Remove to a plate.
- Add rice and seasonings from mix to skillet, along with water, tomatoes and their liquids, scallions and raisins. Mix well.
- Heat to boiling. Reduce heat and place pork chops on top of the rice. Cover and simmer for 45 minutes or until rice is cooked.
Nutrition Facts : Calories 285.2, Fat 14.5, SaturatedFat 5, Cholesterol 75, Sodium 78.2, Carbohydrate 15.1, Fiber 2.2, Sugar 10.4, Protein 24.2
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
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
SPANISH PORK CHOP & RICE SKILLET
Categories Pork Quick & Easy Healthy Simmer
Number Of Ingredients 9
Steps:
- Sprinkle paprika on both sides of pork chops. In a large skillet, add olive oil and heat. Add pork chops and brown on each side on medium-high heat. Remove from skillet and set aside. Add onion, red bell pepper and garlic and cook until softened, about 5 minutes. Add water, rice, contents of seasoning packet and tomatoes. Bring to a boil; reduce heat to low-boil and cover. Cook for 15 minutes. Add pork chops; cover and cook 10 minutes more. Remove from heat. Let stand for 15 minutes, covered.
QUICK PORK, APPLE & RICE SKILLET
Here's a quick Healthy Living skillet recipe that's ready to eat in 30 minutes-made with juicy pork tenderloin strips, apples, onions and rice.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook and stir meat in hot oil in large skillet on medium-high heat 5 min. or until done.
- Add apples, broccoli and onions; cook 3 to 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in dressing; cook 1 min.
- Stir in water and rice. Bring to boil; cover. Remove from heat; let stand 5 min. Fluff with fork.
Nutrition Facts : Calories 350, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
PORK CHOP RICE SKILLET
My mom use to make this all the time for us when i was a kid. The secret is hot sauce.You could also use chicken.
Provided by DancinDanni
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Trim and season pork chops.
- Melt butter in large frying pan brown chops on both sides. Remove from pan.
- Saute rice and onion in same pan.
- Add soup mix and water and add hot sauce and oregano. Blend well. Bring to a boil and place chops on top bring down to a simmer and cook covered for 30-35 minutes.Or until liquid is gone.
Nutrition Facts : Calories 537.6, Fat 24.5, SaturatedFat 9.3, Cholesterol 120.2, Sodium 135.6, Carbohydrate 39, Fiber 1.5, Sugar 0.4, Protein 37.1
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SKILLET PORK CHOPS AND RICE FOR TWO RECIPE
From tablespoon.com
Servings 2Total Time 45 minsCategory EntreeCalories 610 per serving
- In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Rub pork chops with 1/4 teaspoon of the salt and the pepper. Add pork to skillet; cook 4 to 6 minutes, turning once, until brown on both sides. Using tongs, transfer to plate.
- Add remaining 1 tablespoon butter to skillet; melt over medium heat. Add onion and remaining 1/4 teaspoon salt. Cook 2 to 3 minutes, stirring frequently, until onion softens. Stir in garlic. Stir in broth and whipping cream; heat to boiling. Stir in rice; return to boiling.
- Place pork over rice. Reduce heat to low; cover and simmer 20 to 25 minutes or until most of liquid is absorbed, pork is no longer pink and meat thermometer inserted in center reads at least 145°F. Sprinkle with parsley.
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- Pork Fried Rice. Fried rice is the kind of dish I make when I’m craving something salty. It’s terrific as a side but filling enough to be a meal on its own.
- Country Pork Chop and Rice Bake. Are you looking for a new way to cook pork chops? Try this recipe for country-baked pork chops and rice! The aroma of this dish is enough to make your mouth water.
- Cheesy Pork and Rice Skillet. Comfort food doesn’t get much better than this cheesy pork and rice skillet. You’ll sauté the pork with garlic and onion until it’s browned.
- Honey Garlic Pork with Fried Rice. It’s time to get your hands sticky with this honey and garlic pork with fried rice. The perfect mix of savory, garlicky pork with fluffy, perfectly-seasoned rice, it’s a terrific mid-week meal for busy bees.
- Pineapple Pork with Coconut Rice. Are you ready to take your taste buds on a summer getaway? This pineapple pork with coconut rice is a must-try. Sweet, salty, and oh-so-scrummy, it’s easy to make and tastes like paradise.
- Fiesta Pork Chops and Rice Bake. The next time you’re craving Tex-Mex flavors, try this vibrant pork chop and rice bake. It’s fully loaded with fun and flavorful ingredients, and it all cooks in one pan!
- Ginger Pork and Rice Bowls. Jazz up your weeknight menu with this ginger pork and rice bowl. The ground pork is succulent and soaks up all the beautiful flavors of ginger, soy sauce, and garlic.
- Sweet Caramelized Pork with Rice. Sweet caramelized pork with rice is the perfect dish for a night in. It’s straightforward, super quick, and is absolutely delicious.
- Spicy Pork Bulgogi Rice Bowl. For those of you craving something with a kick, you can’t beat this spicy pork bulgogi rice bowl! It’s the best way to bring the wonderful flavors of Korean cuisine home.
- Slow Cooker Pork Chops and Rice. Slow cooker pork chops and rice are perfect for busy weeknights. It takes just 10 minutes to get everything into the slow cooker.
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