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My review
Pork With Fried Rice and Vegetable Casserole
1
Kymmie
"Bites of pork with rice and vegetables. It takes a while, but it is truly delicious! We buy any cut of pork when on sale and freeze it, this is a way that we can cook it where it is delicious and (sorta) healthy too. I love this because it is so easy to reheat and eat and the kids will eat every bite. Serve with extra soy sauce."
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Ingredients
1 h 30 m servings 243Original recipe yields 12 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and break slices into crumbles. Reserve bacon drippings.
- Bring 1 3/4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Beat eggs and 2 tablespoons water together in a bowl. Heat 2 tablespoons reserved bacon drippings in a skillet; cook egg mixture in hot bacon drippings until hard-cooked, about 5 minutes. Transfer egg to a plate and cut into thin slices.
- Heat remaining bacon drippings in a skillet over medium heat. Cook and stir green onions in hot bacon drippings until tender, 3 to 5 minutes. Pour onion over eggs and return skillet to heat.
- Increase heat to medium-high and stir pork pieces into skillet. Cook and stir pork until browned and cooked through, 5 to 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Stir rice, cooked eggs, and soy sauce together in a bowl. Add corn and green beans; stir. Turn rice mixture out into a casserole dish. Drop pork pieces over the rice mixture and top with crumbled bacon.
- Cook in the preheated oven until ingredients are heated through and flavors blend, about 30 minutes.
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Footnotes
- Cook's Note:
- You can also shakes the pork pieces in Drake's Crispy Fry Mix® prior to frying.
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Reviews
Read all reviews 66 Ratings
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Most helpful positive review
4/13/2014
Loved this! The bacon flavor makes the dish. I used frozen veggies and subbed a little onion powder for the green onions but I'm sure it would be even better with the green onions, I just didn...
Most helpful critical review
2/3/2015
The scale on the amount of meats to veggies is off in my opinion and baking it with fresh rice makes it mushy.
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Newest
4/13/2014
Loved this! The bacon flavor makes the dish. I used frozen veggies and subbed a little onion powder for the green onions but I'm sure it would be even better with the green onions, I just didn...
6/5/2015
absolutely loved this recipe. changed a couple things but still, thank you for helping me learn how to make some great food!
2/10/2019
I made this last night and covered it with foil. This morning I put it in the Delay start oven. It was already to eat when we got home from church. I however did not have green beans so I p...
1/9/2019
Wonderful! Definitely gave me good direction. The changes I made were that used peas and carrots instead of green beans and corn, thin steak (as I didn’t have any pork chops) and seasoned it wit...
3/25/2017
I used peas instead of corn, but either one will be great, because the fried rice can stand on its own. It was delicious and I will be making this again, and again.
2/3/2015
The scale on the amount of meats to veggies is off in my opinion and baking it with fresh rice makes it mushy.