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Rice-a-Roni Pork Fried Rice
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Simple to make.

Virginia Butler

Serves/Makes:4 or more

  • 3 large pork steaks, cubed
  • 4 large eggs
  • 1 box Oriental Rice-a Roni
  • 4 green onions, sliced
  • 4 oz (112 grm). water chestnuts, sliced and drained
  • 1/4 cup (60 ml) soy sauce
  • 15 oz (420 grm). bean sprouts, fresh or canned (optional)
  • In large skillet, cook eggs until scrambled hard.
  • Set aside.
  • In same skillet, brown pork pieces that have been cut into bite size pieces.
  • Add soy sauce.
  • Set aside.
  • In same skillet cook Rice-a-Roni according to package directions.
  • Turn pork, eggs, water chestnuts, and sprouts into rice mixture.
  • Top with sliced green onion and cover for a few minutes until heated through.
  • Serve hot with additional soy sauce.
I use a large wok to set aside all cooked ingredients including rice. I use cooked chicken, left over beef or pork. We seem to find the fresh pork more tasty. It's a favorite and I cook it often.

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