roast pork and bacon fried rice
I made a bacon wrapped pork loin for dinner and had some left over. Not enough for two people, so I "stretched" it by making fried rice. The bacon gave the rice a wonderful smokey taste and the water chestnuts gave it that special crunch. All in all, this is some tasty fried rice!
prep time
15 Min
cook time
35 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1/4 cup canola oil
- 2 tablespoons sesame oil
- 1/4 cup soy sauce, low sodium
- 3/4 pound leftover roasted pork loin, cut into bite size pieces
- 5 - slices bacon, cooked and crumbled
- 1 small onion, chopped
- 1/2 teaspoon granulated garlic
- 2 bags frozen steam-in-bag brown rice (10 ounces each), cooked as directed
- 1 can sliced water chestnuts (5 ounces), drained
- 3/4 cup frozen peas and carrots, thawed
- 3 large eggs, scrambled
- 4 - green onions, sliced
How To Make roast pork and bacon fried rice
-
Step 1Place a 12" non-stick skillet over medium high heat. Add the canola oil, sesame oil and soy sauce.
-
Step 2Add the pork loin, bacon and onion and cook for 6-8 minutes or until pork starts to brown around the edges.
-
Step 3Add the granulated garlic and cooked rice. Mix well and cook for an additional 4-5 minutes to "fry" the rice.
-
Step 4Add the water chestnuts, peas and carrots and scrambled eggs. Mix well and cook for 3-4 minutes or until heated through.
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Step 5Just before serving, add the green onions and toss to combine. Serve with additional soy sauce, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Tag:
#Quick & Easy
Category:
Pork
Keyword:
#brown rice
Keyword:
#bacon
Keyword:
#roast pork loin
Ingredient:
Pork
Culture:
Chinese
Method:
Stove Top
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