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Peace. Love. Ranch.

Fried Rice with Leftover Mississippi Pork Chops

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
  • Print print Print

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. 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. 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. 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. 4

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

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10 Reviews

4.7

recommend 40% would recommend this recipe

Rated 3 out of 5 by from It's okay This is okay. I probably wouldn't make it again though. I thought it would have more flavor to it.
Date published: 2022-11-11
Rated 5 out of 5 by from Easy Meal Prep Planning this was a super easy way to use leftovers and keep an easy and nice meal prep calendar
Date published: 2022-09-19
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