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Pork

Pork and Veggie Fried Rice
Ingredients
1 Tbsp. olive oil
2 Hannaford Large Brown Eggs, lightly beaten
2 boneless, center-cut pork chops, trimmed and cut into 1/2" pieces
Salt and pepper
1/2 head red cabbage, cored and sliced thin
4 oz. snap peas, trimmed and cut into 1/2" pieces (about 1 cup)
1 cup Hannaford Matchstick Carrots
3 scallions, chopped, plus more for garnish
4 cups cooked white rice, chilled
1 Tbsp. Hannaford Reduced Sodium Soy Sauce
1 tsp. red or white wine vinegar
1/2 tsp. Hannaford Garlic Powder
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Pork and Veggie Fried Rice

Pork and Veggie Fried Rice

Pork and Veggie Fried Rice
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:10 minutes
directions
1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until shimmering. Add eggs and cook, stirring frequently, until scrambled and cooked through, about 1 minute; transfer to a large plate and set aside.
2. Add remaining 2 teaspoons oil to now-empty skillet and heat over medium-high until shimmering. Add pork, season with salt and pepper, and cook, stirring frequently, until browned and cooked through, about 4 minutes; use a slotted spoon to transfer pork to plate.
3. Add cabbage, snap peas, carrots, and scallions to now-empty skillet and cook, stirring frequently, until just tender, about 3 minutes. Add cooked pork, scrambled eggs, rice, soy sauce, vinegar, and garlic powder and cook, stirring constantly, until rice is hot, about 2 minutes; season with salt and pepper to taste.
4. Divide fried rice among four bowls and top with more scallions before serving.
Source: Hannaford fresh Magazine, May - June 2019
 
 
 
 
 
 
 
 
 
 
 
 
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