The Pioneer Woman Tasty Kitchen
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Pork Fried Rice

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

This Pork Fried Rice has soft and fluffy rice flavored with soy sauce, garlic and ginger with bits of egg, green onion and pork in every bite.

Ingredients

  • 1 Tablespoon Sesame Oil, Divided
  • 1 Tablespoon Olive Oil, Divided
  • 2 whole Boneless Pork Chops
  • 7 whole Cremini Mushrooms, Sliced
  • 1 whole Shallot, Chopped
  • 2 whole Green Onions, Sliced Plus More For Garnish
  • 2 cloves Garlic, Minced
  • 1 teaspoon Freshly Grated Ginger
  • 3 cups Cooked Long Grain Rice
  • 3 Tablespoons Low Sodium Soy Sauce
  • 1 Tablespoon Hoisin Sauce
  • ½ cups Frozen Peas, Thawed
  • 3 whole Eggs, Beaten
  • 1 pinch Kosher Salt To Taste
  • 1 pinch Ground Black Pepper To Taste

Preparation

Heat 1/2 Tablespoon of sesame oil and 1/2 Tablespoon of olive oil in a large skillet over medium-high heat. Generously season pork chops with kosher salt and ground black pepper. Brown each side. When cooked through, approximately 5-10 minutes, remove from heat and allow to cool, reserving the drippings in the pan. When cool enough to handle, chop the pork into bite-size pieces and set aside.

In the same pan, add the remaining sesame oil and olive oil and heat to medium-high. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the shallot, green onions, garlic and ginger and cook for 5 minutes.

Add the chopped pork, cooked rice, soy sauce, hoisin sauce and thawed peas and stir to combine and heat everything through.

Push the rice mixture to one side of the skillet. Pour the eggs into the cleared side of the skillet and scramble them. Once the eggs are mostly scrambled, break up with spatula or spoon and combine eggs and rice mixture. Season with kosher salt and ground black pepper, if necessary.

Garnish with sliced green onions, if desired.

Enjoy!

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2 Reviews

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Katherine Kelley on 8.16.2011

Great recipe. I think next time I will add a tbs of honey for a bit of extra sweetness. Looking forward to the leftovers for lunch!

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Lauren Mozingo on 7.21.2011

Yum Yum! Better than take out! My family loved your recipe. I paired it with your lettuce wraps and it was a huge hit!!

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