Rice & Pork Skillet

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"This is tasty dish not to mention it only takes a short time to make, since my family can't get enough of this I usually double all amounts but the pork, and this can be made with chicken instead of using pork"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (314.8 g)
  • Calories 638.5
  • Total Fat - 32.6 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 191.4 mg
  • Sodium - 489.6 mg
  • Total Carbohydrate - 45.1 g
  • Dietary Fiber - 3.8 g
  • Sugars - 2.2 g
  • Protein - 39 g
  • Calcium - 84.4 mg
  • Iron - 5.6 mg
  • Vitamin C - 11.2 mg
  • Thiamin - 1.3 mg

Step 1

Combine instant rice and broth in microwaveable bowl; cover. Microwave on HIGH 5 min. Let stand 5 min. or until liquid is absorbed.

Step 2

Heat 1-2 tablespoons of the oil in large nonstick skillet on medium-high heat. Add eggs; cook and stir 2 min. or until eggs are set but still moist. Remove from skillet; cover to keep warm.

Step 3

Cook the meat in same skillet for aboyr 5-7 min. or until cooked through, stirring occasionally. Add peas, onions and dressing; mix well. Stir in rice and eggs; cook 2 min. or until heated through.

Tips & Variations


No special items needed.

Derf "RIP" Forever in our Kitchen

very easy, tasty week night supper. I just made half a recipe for the two of us. I had some cooked brown rice to use up and it worked very nicely for this recipe. Also had to use a Caesar dressing cus it was what i had. The egg in it was a surprise and a nice touch.

(7 Mar 2013)