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Pork Rried Rice Recipe

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This recipe for Pork Rried Rice, by , is from Carole's friends and family recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carole Rust
Added: Wednesday, April 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 med. pork chops
2 c. rice (uncooked)
1 med onion (finely chopped)
1 c. frozen peas and carrots
3 lg. eggs
1/3 c. oil
salt, pepper, granulated garlic and soy sauce (to taste)

Directions:
Directions:
Day before:
Cook rice, set aside with lid on pan, overnight. Cook pork chops (no seasoning required) at 350 for 45 min. When done, let cool. Then cut into bite size piecwes. Put in refrigerator.
Next day:
Using deep frying pan on medium to medium high, Scramble eggs. When done, add oil and onions. Cook until onions are soft and translucent. Add salt, pepper and garlic to taste. Now add pork and cook until hot. Now add rice by crumbling with hands into pan. Add soy sauce to taste. Cook until hot.

Number Of Servings:
Number Of Servings:
6 to 10

 

 

 

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