This was a really great use of leftover brown rice. I didn't have any pork so I left it out. My only comment is that I felt the 2C of onion was a little overpowering. I will decrease the amount next time I prepare this dish.
As with the other reviews, I improvised with what I had: thin breakfast pork, frozen Japanese veggies, made the rice (with chicken stock) just before and cooled in the freezer while I did the rest. It was a bit bland so we added a bit more soy to our individual portions.
Good fried rice-- much fresher than carry-out. Instead of marinating chops, we used left-over CL Korean Pork Tenderloin from the night before. Also used frozen green peas instead of snow peas. Nice results!
This was fantastic. I thought it sounded more complicated than it actually was -- it came together fast. I used one pkg of thin-cut boneless breakfast pork chops -- probably more than 8 oz. Also substituted the snow peas and mushrooms for 1/2 a bag of frozen carrots and peas (more child friendly!). I had cooked the rice the night before and chilled it. All in all -- a total winner -- even better than take out!
My husband and I loved this although we improvised a bit. We added a lot more vegies and used chicken instead of pork. Once the meat and rice was cooked we used a tad of oil and started piling in the vegies (started with the more dense ones first) and then just threw in the rice and chicken adding chicken broth to steam everything. I agree, the instructions to remove everything once warm was a tad extreme. It was an excellent meal and will definitely make it again.