Pork With Fried Rice and Vegetable Casserole
Description
Pork, bacon, veggies, and rice are baked together for this pork fried rice and vegetable casserole recipe.
Ingredients
•
1 pound bacon
•
1 3/4 cups water
•
1 1/2 cups white rice
•
2 eggs, beaten
•
2 tablespoons water
•
1/3 cup green onions, chopped
•
1 pound boneless pork chops, cut into bite-size pieces
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3 tablespoons soy sauce
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1 (15 1/4 ounce) can whole kernel corn, drained
•
1 (15 ounce) can green beans, drained
Directions
1
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and break slices into crumbles. Reserve bacon drippings.
2
Bring 1 3/4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
3
Beat eggs and 2 tablespoons water together in a bowl. Heat 2 tablespoons reserved bacon drippings in a skillet; cook egg mixture in hot bacon drippings until hard-cooked, about 5 minutes. Transfer egg to a plate and cut into thin slices.
4
Heat remaining bacon drippings in a skillet over medium heat. Cook and stir green onions in hot bacon drippings until tender, 3 to 5 minutes. Pour onion over eggs and return skillet to heat.
5
Increase heat to medium-high and stir pork pieces into skillet. Cook and stir pork until browned and cooked through, 5 to 10 minutes.
6
Preheat oven to 350 degrees F (175 degrees C).
7
Stir rice, cooked eggs, and soy sauce together in a bowl. Add corn and green beans; stir. Turn rice mixture out into a casserole dish. Drop pork pieces over the rice mixture and top with crumbled bacon.
8
Cook in the preheated oven until ingredients are heated through and flavors blend, about 30 minutes.