Fried Rice with Leftover Mississippi Pork Chops

Name: Fried Rice with Leftover Mississippi Pork Chops
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: N/A
Ingredients: 3 tablespoons butter; 2 eggs; 2 large scallions; 2 cloves garlic; 1 cup frozen peas and carrots; 1 cup Mississippi smothered pork chops; 3 cups rice; 3 tablespoons soy sauce

Take our Mississippi smothered pork chops and some leftover rice, and you’re minutes away from ranched out fried rice with pork. It’s a simple down-home classic with an Asian twist, or as we call it, dinner ASAP.

Prep Time 5 min
Cook Time 15 min
Servings 4

Fried Rice with Leftover Mississippi Pork Chops

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Ingredients (8)

butter, divided 3 tablespoons
eggs, beaten 2
large scallions, thinly sliced 2
garlic, minced 2 cloves
frozen peas and carrots 1 cup
diced leftover Mississippi smothered pork chops 1 cup
cooked and chilled rice 3 cups
soy sauce 3 tablespoons

For safe meat preparation, reference the USDA website.

Steps (4)

1

Heat 1 tablespoon of the butter in a large sauté pan set over medium-high heat. When melted, add the egg and scramble until cooked through. Remove and set aside.
2

Add remaining butter to the pan. When melted, add the white and light green parts of the scallions, the garlic and the peas and carrots. Sauté, stirring occasionally, until carrots are softened, about 5 minutes.
3

Add the pork, rice and soy sauce, and stir until well-combined. Cook for another 3–4 minutes to toast the rice a bit.
4

Stir in the eggs until combined. Garnish with some of the dark green parts of the scallions. Serve hot.