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“Great Combination. Really tasty.”
1hr 50mins

Ingredients Nutrition


  1. Bring water, rice.
  2. 1½ tsp curry powder and 1 tsp salt to a boil in large skillet over high heat.
  3. Reduce heat to low; cover and simmer 50-60 minutes or until rice is tender and liquid is absorbed.
  4. Remove to bowl and keep warm.
  5. Heat oil in same skillet over medium-high heat.
  6. Sprinkle pork cutlets with remaining ¼ tsp salt and the pepper.
  7. Add to skillet; sauté 4 minutes per sides or until golden.
  8. Remove to bowl with rice.
  9. Reduce heat to medium.
  10. Add green onions and remaining 1½ tsp curry powder; sauté 4 minutes until onion is limp.
  11. Set drained orange sections aside.
  12. Add enough orange juice to reserved Mandarin orange liquid to equal 1 cup.
  13. Whisk juice mixture and cornstarch in small bowl until well blended.
  14. Add to skillet and bring to a boil, cook stirring constantly, 2-3 minutes or until clear and thickened.
  15. Add peas and raisins to skillet.
  16. Return to boiling and cook for 4 minutes.
  17. Return pork and rice to skillet with orange sections.
  18. Heat through.

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