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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

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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6 Reviews


recommend 33.3% would recommend this recipe

Rated 5 out of 5 by from chop sticks the way of chop reusage advanced here is nothing short of good!!
Date published: 2021-07-15
Rated 5 out of 5 by from Fried Rice Leftover Pork Chops A wonderful idea for pork chop left overs. Quick, easy and very good.
Date published: 2021-07-13
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