Pork Rice Stir Fry Recipes

Steps:

• Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
• Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.
• Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
• Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.

Steps:

• Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.
• Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.

Steps:

• Saute onions, celery and pork in oil until vegetables are tender crisp.
• Add rice and water chestnuts.
• Combine pepper, salt, egg and soy sauce. Stir into rice mixture.
• Cook, stirring 2-3 minutes or until heated.

Steps:

• Trim off any fat or bone from pork chops. Cut pork into long, slender strips about 1/2 inch wide or less. Place pork strips in a shallow dish in one single layer and set aside.
• In a medium bowl, combine diced onion, sugar, Accent, salt, pepper, garlic, and soy sauce. Pour this mixture over the pork strips, cover, and put in refrigerator to marinate for 30 minutes.
• Add about 1/2 cup peanut oil to a large frying pan and heat oil over medium-high heat. Place the pork strips and all of the marinade into the pan, reduce heat to medium. As the marinade/onion begins to thicken around the pork, you may add water to dilute this sauce.
• Simmer the pork slowly, covered, over low-medium heat until pork is tender, about 45 minutes to an hour. (A great time to go to the next step!).
• Cut the bell peppers into long thin strips, removing and discarding all seeds.
• In a large frying pan or wok, coat the bottom of the pan with about 1/4 cup of the peanut oil. Heat oil over medium-high heat.
• Add the frozen vegetables and begin cooking over medium heat, stirring occasionally.
• Add the bell pepper strips to the stir fry vegetables, cooking to desired tenderness in wok or frying pan. (I cooked mine for about 30 minutes, and it rendered veggies tender, not too soft.).
• Cook rice according to package directions, drain and rinse, then set aside.
• Serve the pork and vegetables over the rice and hope you enjoy it as we did! Easily serves 6 or more. 30 minutes of the cooking time is for marinating in frig.

Steps:

• For the rice pilaf, heat the olive oil in a medium saucepot over medium heat. Add the shallots and some salt and cook until the shallots are translucent, about 3 minutes. Add the chicken stock, rice, bay leaves, thyme and salt to taste. Bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes.
• Preheat the oven to 350 degrees F.
• On a baking sheet, bake the sliced almonds until aromatic and toasted, about 7 minutes. Set aside.
• Slice the scallions diagonally. Separate the green and white ends. Set aside the scallion whites for the stir-fry. Save the scallion greens to top the stir-fry and rice pilaf.
• Heat a griddle to medium-high heat. Add the canola oil, garlic, ginger and scallion whites and let sweat for about 3 minutes. Add the pork, green beans, mushrooms and carrots and cook until everything has browned nicely, 5 to 7 minutes. Finish off the stir-fry with the oyster sauce, edamame, soy sauce, red wine vinegar and chili paste. Mix until well incorporated.
• Before serving, lightly fluff the rice with a fork. Serve the stir-fry with the rice pilaf and top with the toasted almonds and scallion greens.

Steps:

• Season rice to taste.
• Mix broth with vinegar, five-spice powder, garlic, and soy sauce; set aside.
• Heat oil in a wok or nonstick skillet over high heat. Add pork and onion and stir-fry 2 minutes. Add bell pepper and continue to stir-fry 1 minute. Sprinkle flour over ingredients and toss.
• Add broth mixture to wok and stir-fry 2 minutes. Remove to a bowl. Add seasoned rice to wok and stir-fry 1 minute to heat.
• Divide rice between 2 dinner plates and top with pork mixture. Sprinkle with almonds.

Steps:

• Cook the rice according to package directions. In the meantime, in a bowl, combine the pork and ¼ cup soy sauce. Toss to combine and set aside for 20 minute.
• In a wok, over high heat, add 3 tablespoons vegetable oil and when hot, add the pork and stir-fry until cooked through, about 3 to 5 minute Remove and set aside.
• To the wok, over high heat, add 2 tablespoons vegetable oil and when hot, add the garlic, ginger and lemon zest and cook until fragrant, about 30 sec. Add in the vegetable mix and stir-fry for about, 2 to 4 minute.
• Return the pork; add 1 tablespoons soy sauce, oyster sauce, lemon juice and basil, mix well and stir-fry for about 2 to 3 minute Lightly drizzle with the toasted sesame oil, mix well, plate and serve along side the rice.

Steps:

• Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until the juice has evaporated, and the mushrooms are browned, about 15 minutes. Set mushrooms aside.
• Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute; add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in red bell pepper and cooked mushrooms just until combined.
• Stir in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top.

Steps:

• In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper. Stir in pork pieces, cover, and leave at room temperature for 1/2 hour.
• Heat a large wok over medium heat. Toast almonds in hot, dry wok until golden brown and fragrant.
• Heat vegetable oil in wok over medium-high heat. Stir in marinated pork pieces, ginger, and chile paste. (Discard remaining marinade.) Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until pork is white. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.