Chinese Pork Fried Rice
I just ran across this recipe that I fixed years ago and I remember it being delicious! I’ve got to fix it again soon.
- 2 cups uncooked long-grain rice
- 1 lb. shoulder pork chops
- 1 med. green pepper, chopped
- 6 green onions, sliced with some tops
- 2 tablespoons vegetable oil
- 1/2 cup soy sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 6 eggs, lightly beaten
- 1 tablespoon butter
Cook rice, following label directions.
In meantime, remove all fat and bone from pork; cut pork into thin strips 2 inches long.
Saute green pepper and onions in oil in a wok or large skillet until tender, about 3 minutes. Remove with a slotted spoon to a small bowl.
Add pork to wok; stir-fry about 3 minutes. Add soy sauce, garlic powder and pepper. Cover. Simmer 8 minutes. Add vegetables; simmer 2 more minutes.
Scramble eggs in butter in a medium-size skillet until softly set.
Stir pork-vegetable mixture into rice. Gently stir in eggs. Serve at once.
Makes 6 servings.
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