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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Generally prepared using leftover pork loin or pork chops. Can substitute vegetables with whatever is on hand (though that will likely change the numbers). Add ginger or other asian seasonings to taste. Low sodium soy sauce was used in this recipe. Serving size is generous. Ingredients:
1 cup rice |
2 cups water |
8 oz pork, cooked and cubed |
1 large onion, sliced |
1 large carrot, sliced |
1 large green pepper |
1 tbsp canola oil |
2 tbsp soy sauce |
1 tbsp cornstarch |
Directions:
1. In saucepan or microwave, prepare rice as per package directions.
2. Heat a large skillet; add oil and onions to pan and saute until onions are translucent.
3. Add other vegetables to pan and saute.
4. Add pork to pan and continue cooking until heated through.
5. In a small bowl, combine soy sauce and cornstarch until cornstarch is dissolved. Add to mixture in skillet and cook until thickened.
6. Remove mixture from skillet and serve over rice.
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