Servings: 2

Ingredients

• 1 cup rice
• Spicy rub:
  • 2 tsp black pepper
  • 2 tsp cayenne pepper
  • 2 tsp paprika
  • 2 tsp chili pepper
• 2 boneless pork chops
• 1 yellow onion
• 2 eggs
• 1 tbsp minced garlic
• ½ tbsp minced ginger
• Splash of soy sauce or to taste
• ½ cup carrots
• ½ cup celery
• ¼ cup (frozen) peas
• ¼ cup (frozen) corn
• ⅓ bell peppers
• Hot Peppers (Optional / To Taste)

Directions

• Cook rice.
• Caramelize onions and set aside.
• Rub pork chops.
• Sauté and cube pork chops, then set aside for later.
  • Heat dry pan 1 minute. Add oil and heat 1 more minute. Add pork chop(s) and cook until nicely seared 2-3 minutes, flip and repeat. Set aside, let rest 3-4 mins before cubing. Pork should be tender but not red. If undercooked you can correct when you add back to the pan for final stir.
• Heat oil in wok or pan.
• Beat eggs and cook in wok. Remove and set eggs aside while they are still moist.
• In a clean pan, reheat new oil. Sautée garlic and ginger.
• Add rice, breaking up any clumps.
• Add soy sauce to taste.
• Add vegetables (carrots, celery, peas, corn, peppers) and stir until bright in color but no wilting.
• Return eggs and mix.
• Return caramelized onions and cubed pork.
• Stir fry and serve!

Chef’s Notes

This is a very flexible recipe. I made this a lot in college and often didn’t have access to everything I needed to make this ideal version. Feel free to improvise as you see fit!

Suggested Pairings

Oregon Pinot Noir or Red Burgundy