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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Pretty peas and crunchy carrots add color to tender poultry and rice in this savory supper recipe sent by Peggy Vaught of Glasgow, West Virginia. Ingredients:
1 boneless pork loin chop (6 ounces), cut into 1/2-inch pieces |
1/4 cup finely chopped carrot |
1/4 cup chopped fresh broccoli |
1/4 cup frozen peas |
1 green onion, chopped |
1 tablespoon butter |
1 egg, lightly beaten |
1 cup cold cooked long grain rice |
4-1/2 teaspoons reduced-sodium soy sauce |
1/8 teaspoon garlic powder |
1/8 teaspoon ground ginger |
Directions:
1. In a large skillet, saute the pork, carrot, broccoli, peas and onion in butter until pork is no longer pink. Remove from skillet and set aside.
2. In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, garlic powder, ginger and pork mixture; heat through. Yield: 2 servings.
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