1 large red sweet pepper, cored, seeded and thinly sliced
3 cups cooked brown rice
4 scallions, sliced
1 cup frozen peas, thawed
1 tablespoon sesame oil
In a small bowl, mix together broth, soy sauce, oyster sauce,
ginger and pepper flakes. Set aside.
Heat broiler. Broil pork chops for 4 minutes per side. Dice and
Heat a medium-size nonstick skillet over medium heat. Coat with
cooking spray. Add eggs and cook for 2 minutes, until set. Remove
to a plate and cut into 1/2-inch strips. Reserve.
Heat oil in a large nonstick skillet or wok. Add onion and red
pepper and stir-fry for 5 to 6 minutes, until softened. Stir in broth
mixture and rice. Stir-fry 2 minutes. Add reserved pork, egg strips,
scallions, peas and sesame oil. Stir gently to combine and heat
through, about 2 minutes.
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