Pork Fried Rice and Baked Pork Chops – Cooking in 10 Minutes with a Chef

article By Jennifer Cairns The first time I saw this recipe, I had no idea what I was in for.

Pork fried rice is one of my favourite things in the world.

And I know, I know.

I don’t have any beef, so I’m not into fried rice.

Pork, bacon, cheese, and lots of rice.

But, I have to admit, this pork fried Rice and Pork Chop has a lot of flavour to it.

It has that porky porky flavour, with the addition of bacon, a little bit of cabbage, and a splash of lemon juice.

I am in love with this dish.

It’s so simple to prepare and makes a perfect breakfast.

I used the recipe from my sister’s cookbook, so it is quite easy to follow.

This recipe makes enough for a small family and the family of two.

And that is exactly what I needed to make for a big breakfast.

Ingredients: 4 medium pork belly, trimmed and skin removed 3 tablespoons olive oil 2 cloves garlic, peeled and chopped 2 small potatoes, peeled, and chopped 1/2 cup minced green onion 2 teaspoons minced fresh thyme 1 teaspoon dried oregano 1 teaspoon fresh thyminced pepper 1/4 teaspoon ground ginger 1/8 teaspoon kosher salt 1/3 cup chopped scallions, chopped 1 1/5 cups cooked rice, cooked as directed in the cookbook Directions: 1.

Preheat oven to 400 degrees.

Cut a large piece of pork belly into quarters.

Cut the meat into small pieces and discard the skin.


Peel and cut the garlic cloves into pieces and add them to a large pot.

Add the potatoes, onion, oreganos, thyme, ginger, and salt.


Add 1 tablespoon of olive oil and stir until it starts to bubble and thicken, about 3 minutes.

Add more oil, and cook until the oil is fragrant, about 5 minutes.


Add 2 tablespoons of the rice and stir to combine.

Season to taste with salt and pepper, if desired.


When the rice is cooked, add the scallion mixture to the pot.

Cook for about 5 to 7 minutes.

When all the scallion mixture is cooked and fragrant add the cooked rice.

Cook the rice until the rice turns a golden brown and the meat is tender, about 1 minute.

Serve the rice with a dollop of the pork fried scalliton sauce, or with some of the sauce as a side dish.

Recipe Notes: You can also add your own toppings, such as shredded carrots, sliced pineapple, and sliced onions.

If you use the leftover pork fat, you can toss it into the rice, or use it as a base to make a simple but tasty chicken noodle dish.

*You can always make this rice in advance.

You can cook it in a cast iron pan, but I usually prefer to do this with a microwaveable pan, as it cooks faster.

*For those of you with allergies, you might want to use an egg replacer.

You could also try adding an egg replacement to your rice, such a coconut oil.

The only difference is the rice will taste more like pork fried chicken.

Recipe adapted from the cookbooks “Cooking in 10 minutes with a Kitchen Aid Chef” by Jen Cairnes and “Easy Pork Fried Risotto” by Melissa Smith.

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