Pork Fried Rice in Cast Iron

Hardy and Delicious!!! I use my leftover pork chops and my old seasoned cast iron skillet. Using it in a super hot oven gives food that pan seared flavor without all that extra fat to fry it in! Hardy enough to serve as a main dish. My husband loves it!!!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  leftover lean pork loin boneless pork chops or 14  ounces  leftover lean pork loin boneless pork chops
• 1⁄3 cup  chopped  white onion
• 1  pinch salt
• 1  cup  frozen peas
• 1  cup frozen corn
• 2  teaspoons olive oil
• 1  tablespoon olive oil
• 2  tablespoons  light teriyaki sauce
• 3  tablespoons light soy sauce
• 1  teaspoon  course ground tellicherry pepper
• 1  cup  leftover cooked chinese rice or 5 1⁄4 ounces  cooked chinese rice
• 4  large eggs
• 2  teaspoons butter

Directions

1. Preheat Oven 425 degrees.
2. Slice pork thin and cut into 1 inch pieces.
3. In cast iron pan, sweat onion in 1 teaspoon olive oil and pinch of salt, then add pork to just mix and warm. Remove from pan and set aside.
4. Now sauté peas and corn in cast iron pan with the other teaspoon of olive oil. Add teriyaki and soy sauce at end and remove from heat.
5. Add pork and onion back to pan with peas and corn. Stir in rice, spray with 1 tablespoon olive oil and toss with pepper.
6. Place skillet in 425 degree oven for 10 minutes. Stir mixture and continue to cook till liking, about 20 minutes.
7. While that is in the oven, scramble eggs and cook in butter. (I like to do this using a non-stick pan.) Mix with Pork Fried Rice when it comes out of the oven and serve.
8. Optional; add more soy sauce at end if you prefer a stronger flavor.