 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
âEvery time I make this versatile dish, Iâm told I should send it in to share with readers, says Becky Reilly of Cheney, Washington. Itâs so quick, easy and tasty! It makes a great side dish or filling âbowl mealâ with meat.â Honeyed walnuts and water chestnuts add crunch to the buttery rice-and-pork blend. Ingredients:
1 package (6.2 ounces) fried rice mix |
1 cup chopped walnuts, divided |
1 tablespoon honey |
2 boneless pork loin chops (4 ounces each), cut into strips |
2 tablespoons canola oil |
1 can (8 ounces) sliced water chestnuts, drained |
1 cup sliced celery |
1 cup chopped green onions |
1/2 teaspoon minced garlic |
1 cup coleslaw mix |
2 tablespoons sesame seeds, toasted, divided |
1 tablespoon lemon juice |
1/2 teaspoon sesame oil |
Directions:
1. Prepare rice according to package directions. Meanwhile, in a small skillet over medium heat, cook and stir the walnuts and honey for 4 minutes or until coated. Spread on foil to cool.
2. In a large skillet or wok, stir-fry pork in oil for 3-4 minutes or until no longer pink. Remove with a slotted spoon. Stir-fry the water chestnuts, celery, onions and garlic for 3-4 minutes or until vegetables are crisp-tender.
3. Add the coleslaw mix, 1 tablespoon sesame seeds, lemon juice, sesame oil, rice and 1/2 cup walnuts. Cook and stir for 2 minutes. Add pork; heat through. Sprinkle with remaining sesame seeds and walnuts. Yield: 4 servings.
|
|