Chops With Fried Rice Recipes

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QUICK PORK FRIED RICE



Quick Pork Fried Rice image

A few leftovers and bits from the fridge turn into a great dinner in less than 45 minutes! If I have a leftover grilled pork chop or the tail of a roast, I freeze it until I have enough for this dish. You can also use chicken and substitute some of the veggies for bits you are cleaning up from the fridge. Serve with sweet Thai chili sauce on the side.

Provided by Carrie Elizabeth

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 45m

Yield 6

Number Of Ingredients 13

2 teaspoons vegetable oil
½ cup finely chopped fresh mushrooms
6 cups cooled cooked rice
¼ cup vegetable oil, divided
1 ½ cups cubed cooked pork
2 cloves garlic, finely chopped
1 (1 inch) piece fresh ginger, finely chopped
3 stalks celery, diced
½ small onion, diced
1 large carrot, diced
½ red bell pepper, diced
1 tablespoon soy sauce
3 green onions, finely chopped

Steps:

  • Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until the juice has evaporated, and the mushrooms are browned, about 15 minutes. Set mushrooms aside.
  • Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute; add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in red bell pepper and cooked mushrooms just until combined.
  • Stir in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top.

Nutrition Facts : Calories 380.5 calories, Carbohydrate 48.8 g, Cholesterol 30.1 mg, Fat 12.8 g, Fiber 1.9 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 202.1 mg, Sugar 2 g

THE BEST PORK FRIED RICE



The Best Pork Fried Rice image

We were inspired by the Cantonese-style BBQ pork fried rice for its sweet and slightly smoky flavor. The pork strips are marinated in a savory sauce with a hint of honey, with extra sauce for seasoning the whole dish. It's important to cook the components on high heat to get a quick sear and even browning. Tossing the food in the skillet is quicker and more efficient than stirring with a spoon. If you don't know how, this recipe is an excellent one to practice with.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 cup soy sauce
1/4 cup hoisin sauce
1/4 cup Shaoxing wine
2 tablespoons honey
2 tablespoons sesame oil
4 cloves garlic, finely grated
8 ounces 1/2-inch-thick boneless pork blade steaks
8 tablespoons vegetable oil
1/2 medium onion, chopped
2 packed cups snow peas, thinly sliced lengthwise
1 cup bean sprouts
4 large eggs, beaten
4 cups cooked and cooled rice, preferably jasmine (from 2 cups uncooked)
2 scallions, thinly sliced
1/3 cup Thai basil leaves, torn

Steps:

  • Whisk together the soy sauce, hoisin, Shaoxing wine, honey, sesame oil and garlic in a medium bowl until combined. Reserve 1/2 cup of the soy marinade for the rice.
  • Cut the pork into 2-inch strips about 1/4-inch thick and toss in the soy marinade until completely coated. Let sit uncovered at room temperature for 30 minutes to let the marinade penetrate. Drain through a mesh strainer, discard the marinade and return the pork to the bowl.
  • Heat 2 tablespoons of the vegetable oil in a large nonstick skillet or wok over high heat until the oil shimmers and tiny wisps of smoke are visible. Cook the pork, tossing often, until browned but not charred, about 2 minutes. Transfer to a large bowl.
  • Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Cook the onions, tossing often, until translucent and just tender, about 2 minutes. Add 1/3 cup of the reserved marinade and cook, stirring occasionally, until the liquid has almost completely evaporated, 1 to 2 minutes. Transfer the onions to the large bowl.
  • Heat 2 tablespoons of the vegetable oil in the same skillet over high heat. Cook the snow peas and bean sprouts, tossing often, until bright green but lightly browned in spots, about 2 minutes. Transfer to the large bowl.
  • Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Add the beaten eggs and stir vigorously for 10 seconds (no, really, 10 seconds). Transfer to the large bowl and break the egg up into 1-inch pieces.
  • Heat the remaining 2 tablespoons vegetable oil in the same skillet over high heat. Add the rice, patting it down into an even layer and breaking up any clumps, and let sit undisturbed for 1 minute to fry. Then vigorously toss, breaking up any clumps, until the grains dry out, separate and start to crisp and lightly brown, about 3 minutes.
  • Add the pork, vegetables and egg to the rice and vigorously toss (or stir) until completely combined and the ingredients are evenly distributed into the rice. Season with the remaining soy marinade if necessary, adding 1 tablespoon at a time and tossing well to combine.
  • Top the fried rice with the scallions and basil before serving.

PORK CHOPS OVER RICE



Pork Chops Over Rice image

If you asked my husband to name his favorite foods, he'd likely mention these chops. I've also served this appealing skillet supper to company. Ever since I clipped the recipe out of the paper many years ago, it's become a standard in my kitchen. We live in a semi-rural area with two horses and six cats!

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 9

8 boneless pork loin chops (4 ounces each)
1 tablespoon canola oil
1 cup uncooked long grain rice
1 can (14-1/2 ounces) chicken broth
1/2 cup water
1 small onion, chopped
1 package (10 ounces) frozen peas
1/2 teaspoon salt
1/2 teaspoon dried thyme

Steps:

  • In a large skillet over medium heat, brown pork chops in oil; remove. Add the remaining ingredients to the pan; top with pork chops. , Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.

Nutrition Facts :

PORK FRIED RICE



Pork Fried Rice image

This is my revised version of another pork fried rice recipe. I often substitute chicken for pork, and it doesn't change anything. I have used both basmati rice and long-grain rice which gives the dish only a slight flavor difference. I have also added celery in the past with good outcomes. Enjoy.

Provided by Olies

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 30m

Yield 2

Number Of Ingredients 11

1 tablespoon butter
1 (6 ounce) boneless pork loin chop, cut into small pieces
¼ cup chopped carrot
¼ cup chopped broccoli
1 green onion, chopped
1 egg, beaten
1 cup cold cooked rice
¼ cup frozen peas
1 ½ tablespoons soy sauce
⅛ teaspoon garlic powder
⅛ teaspoon ground ginger

Steps:

  • Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.
  • Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.

Nutrition Facts : Calories 556.6 calories, Carbohydrate 80.7 g, Cholesterol 136.6 mg, Fat 13.3 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 6.2 g, Sodium 814.9 mg, Sugar 2.7 g

PORK CHOPS - FRIED RICE CASSEROLE



Pork Chops - Fried Rice Casserole image

This is a combo my family enjoys. We like both so it makes sense to combine them. I can't take credit for the recipe, as I got it from a library book.

Provided by mommyoffour

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

1 3/4 cups water
1 1/2 cups Minute Rice
2 slices bacon
2 beaten eggs
2 tablespoons water
1/4 cup sliced green onion, with tops
3 tablespoons soy sauce
4 pork rib chops
soy sauce

Steps:

  • In a saucepan, bring the 1 3/4 cups water to boiling.
  • Remove from heat; stir in rice.
  • Cover; set aside.
  • In skillet cook bacon till crisp.
  • Remove bacon and crumble, reserving 2 T. drippings.
  • Set aside.
  • In bowl combine eggs and the 2 T. water.
  • In skillet, cook eggs in 1 T. of the reserved bacon drippings till set, stirring occasionally.
  • Cut eggs in narrow strips.
  • Add rice, bacon, onion and the 3 T. soy sauce to eggs; mix well.
  • Turn into a greased 1 1/2 quart casserole.
  • In skillet brown chops on both sides in remaining 1 T. drippings.
  • Arrange chops atop rice mixture; brush with additional soy sauce.
  • Bake, covered, at 350 till chops are tender, about 40 minutes.

Nutrition Facts : Calories 438.9, Fat 21.3, SaturatedFat 7.2, Cholesterol 172.3, Sodium 931.5, Carbohydrate 30.8, Fiber 0.9, Sugar 0.6, Protein 28.6

FRIED PORK CHOPS WITH RICE AND GRAVY



Fried Pork Chops With Rice and Gravy image

Make and share this Fried Pork Chops With Rice and Gravy recipe from Food.com.

Provided by Michael W.

Categories     Healthy

Time 25m

Yield 2 chops, 2 serving(s)

Number Of Ingredients 11

2 bone in pork chops, about 1/4 in thick
1 cup flour
2 eggs
1/4 cup water
2 tablespoons hot smoked paprika, divided
1 tablespoon salt, divided
1 tablespoon garlic powder
1/2 tablespoon ground black pepper
1/4 cup vegetable oil
2 cups rice
1 cup beef stock

Steps:

  • In a shallow pan, add flour, 1 Tbsp paprika, and 1/2 Tbsp salt. Mix well.
  • In a medium bowl, add eggs, 1/4 C water, remaining paprika, and salt. Mix well.
  • Season the chops on both sides with garlic powder and black pepper.
  • In a medium saucepan, heat the oil over medium high heat until shimmering.
  • Prepare the rice as desired. You can optionally par broil the rice in olive oil before cooking.
  • Dredge the chops in the seasoned flour, then the egg mixture, and in the flour again, shaking off excess of each. Reserve the flour.
  • Place the chops in the oil and fry until golden brown. Set aside and keep warm.
  • Drain all but 2 Tbsp of the oil.
  • Add about 1 C of the reserved flour and brown to a Carmel colored roux.
  • Add beef stock and enough water to desired consistency, about 1 - 1/2 cup. Simmer for about 10 minutes.
  • Serve gravy over rice and chops (if desired). Enjoy.

STIR-FRIED RICE NOODLES WITH PORK CHOPS



Stir-Fried Rice Noodles with Pork Chops image

Stir fries come together very quickly and the key to a successful stir fry? Mise en place! Making sure all your ingredients are measured and prepped before you start cooking saves you so much time in this yummy dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

8 ounces thin rice noodles
3 tablespoons vegetable oil
8 thin-cut boneless pork chops (1/4 inch thick; about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
1/4 cup soy sauce
2 tablespoons sambal oelek, plus more for serving
1 2-inch piece fresh ginger, peeled and sliced into matchsticks
4 scallions, sliced (dark green parts separated)
4 ounces shiitake mushrooms, sliced
2 small carrots, thinly sliced on an angle
4 ounces snap peas, halved lengthwise

Steps:

  • Cook the noodles as the label directs. Drain and set aside. Meanwhile, coat a baking sheet with 1 tablespoon vegetable oil. Generously season the pork chops with salt and pepper and arrange in an even layer on the pan. Whisk together the soy sauce and sambal oelek in a small bowl.
  • Preheat the broiler. Heat the remaining 2 tablespoons vegetable oil, the ginger and the white and light green scallion parts in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until nearly tender, about 5 minutes. Add the carrots and snap peas; cook until crisp-tender, about 4 minutes. Add the noodles and sambal sauce and cook, tossing, until the noodles are warmed through and well coated, about 2 minutes.
  • Broil the pork chops until charred, 3 to 4 minutes per side. Divide the noodle mixture among bowls. Top with the pork chops, scallion greens and more sambal oelek.

Nutrition Facts : Calories 600, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 85 milligrams, Sodium 1322 milligrams, Carbohydrate 56 grams, Fiber 4 grams, Protein 37 grams, Sugar 3 grams

PORK CHOPS AND FRIED RICE



Pork Chops and Fried Rice image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 30m

Yield 6

Number Of Ingredients 8

2 sl Bacon
1 3/4 c Water
1 1/2 c Rice
2 tb Water
1/4 c green onions Sliced
2 Eggs beaten
3 tb Soy sauce
4 Pork Chops

Steps:

  • In saucepan, bring the water to a boil (may need more water). Stir in rice and boil 20 minutes. In skillet, cook bacon until crisp. Remove bacon and crumble, reserving 2 Tbsp. drippings. Set aside. In bowl, combine eggs and the 2 Tbsp. water. In the skillet, cook eggs in 1 Tbsp. reserved drippings. Add drained rice, bacon, onion and the 3 Tbsp. soy sauce to eggs; mix well. Turn into a greased 1 1/2 quart casserole. In skillet, brown the chops in 1 Tbsp. drippings. Arrange chops atop rice mixture; brush with additional soy sauce. Bake, tightly covered, in a 350 degree oven for about 40 minutes or until chops are tender. Posted by: Debbie Carlson (D.CARLSON - GEnie)

Nutrition Facts : Calories 558 calories, Fat 24.8016958333333 g, Carbohydrate 37.60165 g, Cholesterol 450.386666666667 mg, Fiber 1.78508333260814 g, Protein 42.8116041666667 g, SaturatedFat 8.02100083333333 g, ServingSize 1 1 Serving (440g), Sodium 403.042604166667 mg, Sugar 35.8165666673919 g, TransFat 3.59810374999999 g

CHOPS WITH FRIED RICE



Chops with Fried Rice image

Looking for a last-minute dinner standout? Try these juicy pork chops and fried rice from Amboy, Indiana's Donna Anderson. Simmered in a savory sauce, this delicious dish is table-ready in less than half an hour!

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless pork loin chops (3/4 inch thick)
1 tablespoon vegetable oil
1 package (6.2 ounces) fried rice and vermicelli mix
2 tablespoons butter
2 cups hot water
1 jar (6 ounces) sliced mushrooms, drained
1 tablespoon soy sauce

Steps:

  • In a large skillet, brown pork chops in oil on both sides; remove and keep warm. In the same skillet, saute rice mix in butter for 2 minutes. Stir in the water, mushrooms and contents of rice seasoning packet. , Place pork chops over rice mixture; drizzle with soy sauce. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 2-5 minutes longer or until rice is tender and meat juices run clear.

Nutrition Facts :

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From recipeschoice.com


PAN FRIED CHOPS RECIPE BY NASEEMA KHAN (ZULFIS)
2022-07-12 Leave to Marinate for about an hour. In pan add olive oil and leave to heat. Then add chops and cook on low heat. When almost done add carrots, green peppers and garlic slices and leave to cook. In pot add 1 cup peas and bring boil until soft. Once soft mash. Then grate lemon rind over mix well. Gravy 2 tablespoon olive oil 2 tablespoon.
From halaal.recipes


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