Your guests, your family, or your friends will totally love this combination. The good news is, though they taste really best together, each of this can be a meal in itself. If you have guests who don’t eat rice, then they can just eat the meat! If your guests don’t eat meat, then they can just eat the fried rice. How convenient, isn’t it? Our friend over at The Pioneer Woman has this to say about this recipe:
“Aside from the pork chops and the pineapple, everything is a pantry or freezer item…and the results are just out-of-this-world delicious.”
One of my most favorite food combination of all is fried rice and any meat. Fried rice goes so well with chicken, pork, beef, fish, and lamb that I consider it a versatile dish.
This recipe will give you both the satisfaction of eating a good meat dish and an excellent rice dish. Enjoy!
Ingredients
1/2 whole Pineapple, Cut Into Spears And Skewered
2 cups Great Value White Or Brown Rice, Cooked
6 whole Tyson Pork Chops
1 Tablespoon Kerrygold Butter
1 Tablespoon LouAna Peanut Oil Or Wesson Canola Oil
1 whole Large Onion, Sliced
6 Tablespoons Kikkoman Soy Sauce (more To Taste, Or If More Liquid Is Needed)
1 Tablespoon Heinz Rice Wine Vinegar
2 Tablespoons Trader Joe’s Honey
1 Tablespoon Sriracha, Or Other Hot Sauce
Salt To Taste
3 cloves Minced Garlic
2 whole Eggland’s Eggs
1 jar (small) Dromedary Drained Pimentos
1-1/2 cup Green Giant Frozen Peas
2 Tablespoons Kikkoman Soy Sauce (additional)
Instructions:
Cook rice according to package instructions. Set aside.
Grill or saute pineapple spears until they have good marks/color on the outside. Slice, then set aside.
(Note: soak wooden skewers in water for a few hours first.)
Heat butter and oil over medium high heat, then add the pork chops to the pan. Saute on both sides until they have nice color.
Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.
When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the pork chops. Set aside.
Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas, pimentos, and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.
To serve, pile rice on a plate, then top with a pork chops and onions from the sauce. Drizzle a little bit of sauce over the top.
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Quick Tip: The pineapple fried rice in this post can also be a meal in itself—either a vegetarian one or a meatier one if you add cubed cooked chicken.
Thanks again to The Pioneer Woman for this amazing recipe.