Pork Fried Rice In Cast Iron
- 2 leftover lean pork loin boneless pork chops or 14 ounces leftover lean pork loin boneless pork chops
- 1/3 cup chopped white onion
- 1 pinch salt
- 1 cup frozen peas
- 1 cup frozen corn
- 2 teaspoons olive oil
- 1 tablespoon olive oil
- 2 tablespoons light teriyaki sauce
- 3 tablespoons light soy sauce
- 1 teaspoon course ground tellicherry pepper
- 1 cup leftover cooked chinese rice or 5 1/4 ounces cooked chinese rice
- 4 large eggs
- 2 teaspoons butter
- Preheat Oven 425 degrees.
- Slice pork thin and cut into 1 inch pieces.
- In cast iron pan, sweat onion in 1 teaspoon olive oil and pinch of salt, then add pork to just mix and warm. Remove from pan and set aside.
- Now saute peas and corn in cast iron pan with the other teaspoon of olive oil. Add teriyaki and soy sauce at end and remove from heat.
- Add pork and onion back to pan with peas and corn. Stir in rice, spray with 1 tablespoon olive oil and toss with pepper.
- Place skillet in 425 degree oven for 10 minutes. Stir mixture and continue to cook till liking, about 20 minutes.
- While that is in the oven, scramble eggs and cook in butter. (I like to do this using a non-stick pan.) Mix with Pork Fried Rice when it comes out of the oven and serve.
- Optional; add more soy sauce at end if you prefer a stronger flavor.
pork chops, white onion, salt, frozen peas, frozen corn, olive oil, olive oil, teriyaki sauce, soy sauce, course ground tellicherry pepper, chinese rice, eggs, butter
Taken from www.food.com/recipe/pork-fried-rice-in-cast-iron-511620 (may not work)