Fall Meal Solution #17:  Bayou Pork Fried Rice

OH My…so GOOD…restaurant quality and taste…less than $3 a serving and 30 frig to fork!!  YOU gotta try this one!

Bayou Pork Fried Rice
4 tablespoons vegetable oil, divided

4 large eggs, beaten

1¼-1½ pounds pork tenderloin, thinly sliced

1 tablespoon Onion Onion™ Seasoning **

4 cups cooked brown or white rice

1 cup frozen peas and carrots

½ cup Bayou Bourbon Glaze **

½ cup reduced sodium beef broth

¼ cup sliced green onions

**order at http://www.SimplyKimberS.com

In large skillet, heat 2 tablespoons oil over medium-high heat. Salt and pepper beaten eggs as desired. Add to skillet. Cook, stirring constantly, until scrambled. Remove from skillet; set aside.

Add remaining 2 tablespoons oil to skillet. When hot, add pork and Onion Onion™ Seasoning; salt and pepper as desired. Stir-fry until cooked through, about 3-4 minutes.

Add rice and vegetables; continue stir-frying 1-2 minutes. Add remaining ingredients; continue stir-frying until heated through and sauce has been absorbed, about 3-4 minutes. Add scrambled eggs, breaking up while stirring.

Makes 6 servings. Serve with steamed green beans.
Tip: Leftover cooked rice works great for this recipe.
Make ahead & freeze: Combine step 2 ingredients in a quart freezer bag. Combine cooked rice and vegetables in a gallon freezer bag. Combine remaining 3 ingredients in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

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