Roast Pork And Bacon Fried Rice Recipes

ROAST PORK AND BACON FRIED RICE

Roast Pork and Bacon Fried Rice image

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!

Provided by Susan Bickta

Categories Pork

Time 50m

Number Of Ingredients 12

Ingredients

1/4 c canola oil
2 Tbsp sesame oil
1/4 c soy sauce, low sodium
3/4 lb leftover roasted pork loin, cut into bite size pieces
5 slices bacon, cooked and crumbled
1 small onion, chopped
1/2 tsp granulated garlic
2 bag(s) frozen steam-in-bag brown rice (10 ounces each), cooked as directed
1 can(s) sliced water chestnuts (5 ounces), drained
3/4 c frozen peas and carrots, thawed
3 large eggs, scrambled
4 green onions, sliced

Steps:

1. Place a 12" non-stick skillet over medium high heat. Add the canola oil, sesame oil and soy sauce.
2. Add the pork loin, bacon and onion and cook for 6-8 minutes or until pork starts to brown around the edges.
3. Add the granulated garlic and cooked rice. Mix well and cook for an additional 4-5 minutes to "fry" the rice.
4. Add the water chestnuts, peas and carrots and scrambled eggs. Mix well and cook for 3-4 minutes or until heated through.
5. Just before serving, add the green onions and toss to combine. Serve with additional soy sauce, if desired.

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