Pork Fried Rice

Ingredients:
1 (5 oz) boneless pork chop diced
1/2 cup diced carrots
1/2 cup finely chopped broccoli
1/2 cup frozen tiny peas thawed
1/4 cup chopped green onions
2 Tbsp butter
3 cups cooked long grain rice
2 eggs beaten
3-4 tsp soy sauce
1/4 tsp garlic powder
1/8 tsp ginger

Saute first five ingredients in butter in skillet about 3-4 minutes. Remove from skillet and set aside.

Cook rice in skillet until heated. Push rice to sides of skillet. Pour eggs into middle and cook until set, stirring.

Stir rice into eggs, add veggies and remaining ingredients. Stir.

What I did differently from the recipe:
Normally I don't change this recipe. But for tonight, I changed several things. First of all, Stephen requested that I use our remaining filet mignon for this recipe, so I used that instead of pork chops. I sliced the steak and then made a dry rub of salt, pepper, Italian seasoning, and garlic powder and rubbed it all over the slices with my hands. I had frozen peas and carrots in my freezer, so I used those as well, sauteeing just the steak, peas and carrots in the beginning. I left out the broccoli because I didn't have any handy and I left out the onion because Stephen doesn't like onions to linger on his breath. I also cook the rice and then I put it in the skillet because otherwise I would be worried that it would still be crunchy at the end.

What I'll do differently next time:
Nothing except change the meat to either pork or chicken.

Verdict:
Thumbs up! This is a classic, easy, great tasting recipe. Stephen always craves the food at Japanese steakhouses so this is a really easy way to get that taste at home. You can easily throw veggies on the grill and add them to the rice - I know those steakhouses normally do onion, zucchini and mushrooms. Those items can sometimes be found marked down in the produce section at your grocery store, so you can snag them and make a vegetarian version of this recipe as well!

Printable version:

Ingredients:
1 (5 oz) boneless pork chop diced
1/2 cup diced carrots
1/2 cup finely chopped broccoli
1/2 cup frozen tiny peas thawed
1/4 cup chopped green onions
2 Tbsp butter
3 cups cooked long grain rice
2 eggs beaten
3-4 tsp soy sauce
1/4 tsp garlic powder
1/8 tsp ginger

Saute first five ingredients in butter in skillet about 3-4 minutes. Remove from skillet and set aside. Cook rice in skillet until heated. Push rice to sides of skillet. Pour eggs into middle and cook until set, stirring. Stir rice into eggs, add veggies and remaining ingredients. Stir.