- 3 thin-cut pork chops
- 1 12 oz. bag of frozen broccoli
- 1 1/2 cups of rice
- 1 tbsp butter
- 1/4 cup chopped onion
- 3 cloves garlic minced
- 3 cups water
- 2 tbsp oil (olive, canola, or veg.)
- 1/2 tsp Black pepper
- 1/4 tsp Seasoned salt
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/2 tsp Ginger powder
- 2 tbsp Soy sauce (more if needed)
In a medium saucepan place butter, minced garlic, and chopped onion on medium-high heat. Cook down until butter is fully melted and onions look translucent. Add all rice to the saucepan and stir thoroughly, until rice is coated with butter. Add 3 cups of water and place the lid on the pan. Keep heat on medium-high to bring mixture to a boil. Once boiling, turn heat down to low simmer. Allow rice to cook fully covered, or until water is fully evaporated (about 15-20 minutes).
Separately, in a large skillet or electric wok, put on medium-high heat, add oil. Add the pork to the oil and lightly season the meat with your choice of seasonings (I used garlic powder, onion powder, black pepper, seasoned salt, and a bit of cinnamon). Cook pork through and through and remove from the pan (wok), set to the side.
Take fully cooked rice and add to the hot pan (wok). Stir the rice around as it cooks in the oil. Add all the measured seasonings and stir into rice thoroughly. On the side, take the pork chops and cut them into small bite-sized cubes (about 1/3 inch).
Add the frozen broccoli to the pan (wok) with the rice or cook the broccoli separately and add last. If you add broccoli to rice mixture, place the lid on for one minute or until the broccoli is unfrozen. After broccoli has desired texture, add soy sauce to the pan (wok), make sure all the rice is coated (with a light brown color), add 1 tsp more as needed.
Once complete, add pork to the fried-rice/broccoli mixture and stir in until evenly distributed. Turn heat off, grab plates or bowls and utensils. Serve fried rice while hot, and enjoy!
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