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Nutty Pork Fried Rice

Nutty Pork Fried Rice
“Every time I make this versatile dish, I’m told I should send it in to share with readers," says Becky Reilly of Cheney, Washington. "It’s so quick, easy and tasty! It makes a great side dish or filling ’bowl meal’ with meat.” Honeyed walnuts and water chestnuts add crunch to the buttery rice-and-pork blend.
4 ServingsPrep/Total Time: 30 min.

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

  • 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.
  • 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.
  • Add the coleslaw mix, 1 tablespoon sesame seeds, lemon juice, sesame
© Taste of Home 2012

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Nutty Pork Fried Rice (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2012