Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett
1 pound boneless pork chops, cut into strips
1/2 teaspoon pepper
1 tablespoon sesame oil, divided
3/4 cup diced carrots
1/2 cup chopped onion
3 green onions, chopped
1 tablespoon butter
2 large eggs, lightly beaten
2 cups cooked long-grain white or jasmine rice, chilled
1/2 cup frozen English peas, thawed (optional)
1/4 cup soy sauce
How to Make It
Season pork with pepper. Cook pork in 1 1/2 tsp. hot sesame oil in a large skillet over medium heat 7 to 8 minutes or until done. Remove pork from skillet.
Heat remaining 1 1/2 tsp. sesame oil in skillet; sauté carrots and onion in hot oil 2 to 3 minutes or until tender. Stir in green onions, and sauté 1 minute. Remove mixture from skillet. Wipe skillet clean.
Melt butter in skillet. Add eggs to skillet, and cook, without stirring, 1 minute or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 30 seconds to 1 minute or until thickened and moist. (Do not overstir.) Add pork, carrot mixture, rice, and, if desired, peas to skillet; cook over medium heat, stirring often, 2 to 3 minutes or until thoroughly heated. Stir in soy sauce. Serve immediately.
Note: Chilling rice will help keep it from clumping while stir-frying. Use leftover rice, or prepare 1 (8-oz.) pouch ready-to-serve jasmine rice according to package directions, and chill.
Very good, very easy. Perfect use for leftover pork chops and leftover rice. Actually, next time I make pork chops for another dish, I will probably grill a few extra just so I can make this. After I sauteed the onion and carrot mixture, I sauteed mushrooms and zucchini in a sesame oil and vegetable oil, topped with sesame seeds for a side dish that gave it that "Japanese steak house" flavor. Set that aside and completed the fried rice dish. Only used one pan to make the whole thing, nice to have such little to clean up on a school night.
Awesome recipe! Made it first for my husband who raved about it and hardly left anything for the next day. Then made it for a company dinner and again received raves. I did recipe as is. Would be great for a large group by increasing the recipe. Highly recommend!
Great recipe for kids who only like fried or garlic/butter cooked fish. I used a homemade Essence seasoning instead of Creole seasoning. Kept the corn flakes a little large to maintain the crunch. Liked the wire rack in the pan to keep the fish from getting soggy.
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