Food and Recipes Recipes Pork Fried Rice 4.0 (2) 2 Reviews Easy side: Stir together 1 English cucumber, thinly sliced lengthwise; 3 Tbsp. sesame-ginger vinaigrette; 1 Tbsp. chopped fresh cilantro; and 1 tsp. toasted sesame seeds. Cover and chill until ready to serve. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on January 8, 2018 Print Rate It Share Share Tweet Pin Email Photo: Beth Dreiling Hontzas; Styling: Buffy Hargett Total Time: 30 mins Yield: 6 servings Ingredients 1 pound boneless pork chops, cut into strips 1/2 teaspoon pepper 1 tablespoon sesame oil, divided 3/4 cup diced carrots 1/2 cup chopped onion 3 green onions, chopped 1 tablespoon butter 2 large eggs, lightly beaten 2 cups cooked long-grain white or jasmine rice, chilled 1/2 cup frozen English peas, thawed (optional) 1/4 cup soy sauce Directions Season pork with pepper. Cook pork in 1 1/2 tsp. hot sesame oil in a large skillet over medium heat 7 to 8 minutes or until done. Remove pork from skillet. Heat remaining 1 1/2 tsp. sesame oil in skillet; sauté carrots and onion in hot oil 2 to 3 minutes or until tender. Stir in green onions, and sauté 1 minute. Remove mixture from skillet. Wipe skillet clean. Melt butter in skillet. Add eggs to skillet, and cook, without stirring, 1 minute or until eggs begin to set on bottom. Gently draw cooked edges away from sides of pan to form large pieces. Cook, stirring occasionally, 30 seconds to 1 minute or until thickened and moist. (Do not overstir.) Add pork, carrot mixture, rice, and, if desired, peas to skillet; cook over medium heat, stirring often, 2 to 3 minutes or until thoroughly heated. Stir in soy sauce. Serve immediately. Note: Chilling rice will help keep it from clumping while stir-frying. Use leftover rice, or prepare 1 (8-oz.) pouch ready-to-serve jasmine rice according to package directions, and chill. Rate it Print