Fried Rice with LeftoverMississippi Pork Chops
Take our [Mississippi smothered pork chops](https://www.hiddenvalley.com/recipe/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.
Ingredients(8)
- 3 tablespoons
butter, divided
- 2
eggs, beaten
- 2
large scallions, thinly sliced
- 2 cloves
garlic, minced
- 1 cup
frozen peas and carrots
- 1 cup
diced leftover Mississippi smothered pork chops
- 3 cups
cooked and chilled rice
- 3 tablespoons
soy sauce
For safe meat preparation, reference the USDA website.
Steps(4)
- 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
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
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
Stir in the eggs until combined. Garnish with some of the dark green parts of the scallions. Serve hot.
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