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“the key is to start with cold rice...after that its hard to mess up!! (unless you over do it with the soy sauce) i learned the base of this great recipe from my boyfriend and tweeked it a bit.”
READY IN:
35mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. in a large skillet or wok fry bacon until crisp, crumble & reserve about half of the fat, set aside.
  2. in a smaller skillet or on a bbq, cook chops until just done, cube into 1x1 inch pieces, set aside.
  3. crack eggs into a bowl & beat lightly.
  4. add seasame oil to bacon fat in wok or skillet & heat on med-high.
  5. add the carrots & saute for 1 minute.
  6. add the onion, garlic and cold rice, don't over stir or you'll break down the rice.
  7. once rice starts to brown (10 minutes) add bacon & pork chops.
  8. move rice to one side of the pan & pour beaten eggs onto the other side of the pan, let cook stirring occasionally for 1 minute, coarsely chop with spatula and mix gently into rice.
  9. add peas and let rice sit for 5 minutes without stirring.
  10. after 5 minutes use a spatula to flip rice & cook other side for 5 more minutes.
  11. finish off with soy sauce & seasame seeds.

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