Pork Chop Fried Rice Casserole

Pork Chop Fried Rice Casserole

Photo by

  • Prep Time


  • Total Time


  • Servings



  • C. water

  • 3

    C. Minute rice

  • 4

    slices bacon

  • 4

    eggs, beaten

  • 4

    T. water

  • ¼

    C. chopped green onion

  • 6

    T. light soy sauce

  • 6

    pork chops

  • Soy sauce


In saucepan, bring the 3 1/2 C. of water to boiling. Remove from heat; stir in rice. Cover; set aside. In skillet, cook bacon until crisp. Remove bacon and crumble, reserving 4 T. drippings. Set aside. In bowl, combine eggs and the 4 T. water. In skillet, cook egg mixture in 2 T. reserved drippings until set, stirring occasionally. Cut eggs into narrow strips. Add rice, bacon, onion, and 6 T. soy sauce to eggs; mix well. Turn into a greased 13x9-inch baking dish. In skillet, brown chops on both sides in remaining drippings. Arrange chops on top of rice mixture; brush with soy sauce. Bake, covered, at 350° until chops are tender, about 40 minutes.


Facebook Conversations