If you do not have tomato paste, substitute it with tomato puree or ketchup. Next, add the chopped tomato and the tomato paste.Add the chopped garlic, button mushrooms, and stir fry until aromatic.Saute the sliced onions until slightly caramelized.Set aside.Ī sauce is required since the fried rice, and the pork chops are quite dry. Pan-fried the pork chops until both sides become golden.Mix well and pan-fried immediately in a pan. Dip the marinated pork chops into beaten eggs and drain off the excess.Marinate the pork chop with salt, sugar, Shaoxing wine, and white pepper for at least an hour.Pound the pork chops with a meat malletor the knife’s back to break down the tough tissue.
I slice the pork chops into half so that they are cooked quicker and more tender. The pork chop should not be too thick because it takes longer to cook, and the meat can become tough.Olive oil is not the best choice because it has a lower smoking point, and its flavor is not typical for traditional Asian food. Corn oil, peanut oil, and palm oil are all suitable for frying rice. The best cooking oil for frying rice is those with a high smoking point, which will not break down during high heat cooking.A non-stick pan is another alternative, but it is not made for high heat frying, and there will be less wok aroma generated. If you cook Western food most of the time and do not wish to purchase a wok, you can buy a cast-iron Dutch oven instead. I am using an aged old cast iron wok, which is well seasoned, and you can notice in the video that it is non-stick. I suggest using a well-seasoned wok to fry the rice.It is time to turn up the heat to generate the wok aroma. After the rice is getting dryer and fully coated with the oil, it will become less sticky. Although fried rice is best to cook over high heat to generate the wok aroma, the process should start with low heat to avoid the rice from sticking to the wok.Transfer the fried rice to the glass casserole immediately.If you don’t have a high power stove, just use the highest heat setting. Turn up the heat gradually, and stir-fry the rice over roaring heat for the last 20 seconds.Add the cooked rice and stir fry over low heat until it is fully covered with the oil. Saute the chopped garlic with some oil until aromatic.Push it to the edge of the wok or remove it if your wok is too small Stir-fry until it looks like a soft scramble. Pour the beaten eggs into the wok with some heated oil.If you are short of time, spread the freshly cooked rice single-layered in a tray, then blow it with a fan for 15 minutes to make it dryer and less sticky before frying. Overnight rice is less sticky and, therefore, more suitable than freshly cooked rice for frying. It is best to leave it overnight in the refrigerator.
Recipe for baked pork chops and rice how to#
Below is a brief description of how to prepare this egg fried rice. If you are new to preparing fried rice, here is the article with all the details on preparing perfect fried rice. I have written several fried rice recipes on this blog. The pork chops and the tomato sauce are savory, and so the rice should be light to balance the taste. The first part of this recipe is a simple egg fried rice without any complex flavor. As an Amazon Associate, I earn from qualifying purchases. I may receive commissions for purchases made through links in this post. Please read my privacy policy for more info. These recipes are from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and are used with permission.Note: This post may contain affiliate links. Basil, caraway or thyme may be sprinkled over chops when an herbal flavor is desired. Variation: White or wild rice may be substituted for brown rice. Add a piece of broiled fruit, a tossed salad and a light dessert and you have a company meal at minimum effort. One of the beauties of this dish is that it can be prepared some time before use and baked while the rest of the meat is underway. Cover and bake in 325° (slow) oven, 50 to 60 minutes. Pour tomato juice around meat-rice combination. There will be extra rice to fill spaces between chops. Cover each chop with drained rice, making a little mound on each one. Arrange chops in a large casserole or skillet and top with slice of onion, tomato and green pepper. Meanwhile, trim chops of all visible fat and lightly brown in skillet or broiler. Then place over low heat and bring to a boil to tenderize. Baked Pork Chops with RiceĬover rice with cold water and soak for at least 3 hours.
Here’s a dish that’s good to make if you have company coming over.
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