I was recently asked to be a part of the North Carolina Pork Council blogging network to create various types of meals utilizing pork. Each month is a different challenge and last months was whipping together a pork entree in 30 minutes.
The NC Pork Council’s mission “is to promote and educate to ensure a socially responsible and profitable North Carolina pork industry” and as a lover of “The Other White Meat,” I was super excited to take on this challenge.
I found the easiest was to go about creating this meal was to look for products at the grocery store that would ensure I could meet the challenge. I used pre made packages of rice (really good actually and may be my new “go to”) and frozen veggies to cut down on the cooking time.
30 MINUTE PORK FRIED RICE
This recipe was adapted from Southern Living’s recipe website. Original Recipe can be found here.
1 pound boneless pork chops, cut into strips
1/2 teaspoon pepper
1 tablespoon sesame oil, divided
1 small bag, frozen veggie of choice, thawed
1/2 cup chopped onion
2 garlic cloves, minced
3 green onions, chopped
1 tablespoon butter
2 large eggs, lightly beaten
2 cups cooked long-grain white or jasmine rice, chilled 1/4 cup soy sauce
Total: 30 Minutes
1. 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.
2. Heat remaining 1 1/2 tsp. sesame oil in skillet; sauté onion and garlic in hot oil 2 to 3 minutes or until onion is tender and garlic fragrant. Stir in green onions, and sauté 1 minute. Remove mixture from skillet. Wipe skillet clean.
3. 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, veggies and rice 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.
And Voila a delicious and healthy meal in 30 minutes!