Best 4 Chops With Fried Rice Recipes

Tantalize your taste buds with our delectable Chops with Fried Rice, a culinary symphony that harmonizes the flavors of succulent pork chops with fluffy, aromatic fried rice. Embark on a culinary journey as we unveil two enticing variations of this classic dish: Chops with Classic Fried Rice and Chops with Pineapple Fried Rice.

In the first recipe, tender pork chops are lovingly seasoned and pan-fried to perfection, exuding a crispy exterior and a juicy, flavorful interior. These chops are then majestically paired with classic fried rice, a symphony of fluffy rice, savory vegetables, and a hint of umami from soy sauce.

The second recipe takes this culinary delight to new heights with the addition of pineapple, a tropical fruit that imparts a sweet and tangy twist to the fried rice. Succulent pork chops are once again the stars of the show, boasting a mouthwatering caramelized crust and a tender, juicy center.

Whether you prefer the classic combination or the tropical twist, our Chops with Fried Rice recipes promise an unforgettable dining experience. Prepare to be captivated by the harmonious blend of flavors and textures, making this dish a feast for both the eyes and the palate.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST PORK FRIED RICE

The Best Pork Fried Rice image

We were inspired by the Cantonese-style BBQ pork fried rice for its sweet and slightly smoky flavor. The pork strips are marinated in a savory sauce with a hint of honey, with extra sauce for seasoning the whole dish. It's important to cook the components on high heat to get a quick sear and even browning. Tossing the food in the skillet is quicker and more efficient than stirring with a spoon. If you don't know how, this recipe is an excellent one to practice with.

Provided by Food Network Kitchen

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/2 cup soy sauce
1/4 cup hoisin sauce
1/4 cup Shaoxing wine
2 tablespoons honey
2 tablespoons sesame oil
4 cloves garlic, finely grated
8 ounces 1/2-inch-thick boneless pork blade steaks
8 tablespoons vegetable oil
1/2 medium onion, chopped
2 packed cups snow peas, thinly sliced lengthwise
1 cup bean sprouts
4 large eggs, beaten
4 cups cooked and cooled rice, preferably jasmine (from 2 cups uncooked)
2 scallions, thinly sliced
1/3 cup Thai basil leaves, torn

Steps:

Whisk together the soy sauce, hoisin, Shaoxing wine, honey, sesame oil and garlic in a medium bowl until combined. Reserve 1/2 cup of the soy marinade for the rice.
Cut the pork into 2-inch strips about 1/4-inch thick and toss in the soy marinade until completely coated. Let sit uncovered at room temperature for 30 minutes to let the marinade penetrate. Drain through a mesh strainer, discard the marinade and return the pork to the bowl.
Heat 2 tablespoons of the vegetable oil in a large nonstick skillet or wok over high heat until the oil shimmers and tiny wisps of smoke are visible. Cook the pork, tossing often, until browned but not charred, about 2 minutes. Transfer to a large bowl.
Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Cook the onions, tossing often, until translucent and just tender, about 2 minutes. Add 1/3 cup of the reserved marinade and cook, stirring occasionally, until the liquid has almost completely evaporated, 1 to 2 minutes. Transfer the onions to the large bowl.
Heat 2 tablespoons of the vegetable oil in the same skillet over high heat. Cook the snow peas and bean sprouts, tossing often, until bright green but lightly browned in spots, about 2 minutes. Transfer to the large bowl.
Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Add the beaten eggs and stir vigorously for 10 seconds (no, really, 10 seconds). Transfer to the large bowl and break the egg up into 1-inch pieces.
Heat the remaining 2 tablespoons vegetable oil in the same skillet over high heat. Add the rice, patting it down into an even layer and breaking up any clumps, and let sit undisturbed for 1 minute to fry. Then vigorously toss, breaking up any clumps, until the grains dry out, separate and start to crisp and lightly brown, about 3 minutes.
Add the pork, vegetables and egg to the rice and vigorously toss (or stir) until completely combined and the ingredients are evenly distributed into the rice. Season with the remaining soy marinade if necessary, adding 1 tablespoon at a time and tossing well to combine.
Top the fried rice with the scallions and basil before serving.

STIR-FRIED RICE NOODLES WITH PORK CHOPS

Stir-Fried Rice Noodles with Pork Chops image

Stir fries come together very quickly and the key to a successful stir fry? Mise en place! Making sure all your ingredients are measured and prepped before you start cooking saves you so much time in this yummy dish.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

8 ounces thin rice noodles
3 tablespoons vegetable oil
8 thin-cut boneless pork chops (1/4 inch thick; about 1 1/4 pounds total)
Kosher salt and freshly ground pepper
1/4 cup soy sauce
2 tablespoons sambal oelek, plus more for serving
1 2-inch piece fresh ginger, peeled and sliced into matchsticks
4 scallions, sliced (dark green parts separated)
4 ounces shiitake mushrooms, sliced
2 small carrots, thinly sliced on an angle
4 ounces snap peas, halved lengthwise

Steps:

Cook the noodles as the label directs. Drain and set aside. Meanwhile, coat a baking sheet with 1 tablespoon vegetable oil. Generously season the pork chops with salt and pepper and arrange in an even layer on the pan. Whisk together the soy sauce and sambal oelek in a small bowl.
Preheat the broiler. Heat the remaining 2 tablespoons vegetable oil, the ginger and the white and light green scallion parts in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until nearly tender, about 5 minutes. Add the carrots and snap peas; cook until crisp-tender, about 4 minutes. Add the noodles and sambal sauce and cook, tossing, until the noodles are warmed through and well coated, about 2 minutes.
Broil the pork chops until charred, 3 to 4 minutes per side. Divide the noodle mixture among bowls. Top with the pork chops, scallion greens and more sambal oelek.

Nutrition Facts : Calories 600, Fat 26 grams, SaturatedFat 6 grams, Cholesterol 85 milligrams, Sodium 1322 milligrams, Carbohydrate 56 grams, Fiber 4 grams, Protein 37 grams, Sugar 3 grams

QUICK PORK FRIED RICE

Quick Pork Fried Rice image

A few leftovers and bits from the fridge turn into a great dinner in less than 45 minutes! If I have a leftover grilled pork chop or the tail of a roast, I freeze it until I have enough for this dish. You can also use chicken and substitute some of the veggies for bits you are cleaning up from the fridge. Serve with sweet Thai chili sauce on the side.

Provided by Carrie Elizabeth

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

2 teaspoons vegetable oil
½ cup finely chopped fresh mushrooms
6 cups cooled cooked rice
¼ cup vegetable oil, divided
1 ½ cups cubed cooked pork
2 cloves garlic, finely chopped
1 (1 inch) piece fresh ginger, finely chopped
3 stalks celery, diced
½ small onion, diced
1 large carrot, diced
½ red bell pepper, diced
1 tablespoon soy sauce
3 green onions, finely chopped

Steps:

Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until the juice has evaporated, and the mushrooms are browned, about 15 minutes. Set mushrooms aside.
Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute; add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in red bell pepper and cooked mushrooms just until combined.
Stir in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top.

Nutrition Facts : Calories 380.5 calories, Carbohydrate 48.8 g, Cholesterol 30.1 mg, Fat 12.8 g, Fiber 1.9 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 202.1 mg, Sugar 2 g

PORK CHOPS - FRIED RICE CASSEROLE

Pork Chops - Fried Rice Casserole image

This is a combo my family enjoys. We like both so it makes sense to combine them. I can't take credit for the recipe, as I got it from a library book.

Provided by mommyoffour

Categories One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 3/4 cups water
1 1/2 cups Minute Rice
2 slices bacon
2 beaten eggs
2 tablespoons water
1/4 cup sliced green onion, with tops
3 tablespoons soy sauce
4 pork rib chops
soy sauce

Steps:

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

Nutrition Facts : Calories 438.9, Fat 21.3, SaturatedFat 7.2, Cholesterol 172.3, Sodium 931.5, Carbohydrate 30.8, Fiber 0.9, Sugar 0.6, Protein 28.6

Tips:

Choose the right cut of pork chops: Look for chops that are at least 1 inch thick and have a good amount of marbling. Bone-in chops are more flavorful than boneless chops, but they can be more difficult to cook.
Season the pork chops generously: Season the chops with salt, pepper, and your favorite spices before cooking. This will help to develop flavor and prevent the chops from becoming bland.
Cook the pork chops over medium heat: Cooking the chops over medium heat will help to prevent them from overcooking and becoming tough. Use a meat thermometer to check the internal temperature of the chops and cook them to your desired doneness.
Make the fried rice while the pork chops are cooking: This will help to save time and ensure that both the pork chops and the fried rice are hot and fresh when you serve them.
Use high-quality ingredients: Using fresh, high-quality ingredients will make a big difference in the flavor of your dish. Look for fresh vegetables, flavorful rice, and succulent pork chops.

Conclusion:

Pork chops with fried rice is a classic dish that is easy to make and always a crowd-pleaser. By following the tips above, you can make sure that your pork chops and fried rice turn out perfectly every time.