Ingredients

The following ingredients have 4 Servings
  • 1 tbsp sesame oil (divided)
  • 1 tbsp olive oil (divided)
  • 2 boneless pork chops
  • 6-7 cremini mushrooms (sliced)
  • 1 shallot (chopped)
  • 2 green onions (sliced plus more for garnish)
  • 2 cloves garlic (minced)
  • 1 tsp freshly grated ginger
  • 3 cups cooked long grain rice
  • 3 tbsp soy sauce (low sodium)
  • 1 tbsp hoisin sauce
  • 1/2 cup frozen peas (thawed)
  • 3 eggs (beaten)
  • kosher salt (to taste)
  • ground black pepper (to taste)

Instruction

  • Heat 1/2 tbsp. sesame oil and 1/2 tbsp. olive oil in a large skillet over medium-high heat. Generously season pork chops with kosher salt and ground black pepper. Brown each side. When cooked through, remove from heat and allow to cool, reserving the drippings in the pan. When cool enough to handle, chop the pork into bite-size pieces and set aside.
  • In the same pan, add the remaining 1/2 tbsp. sesame oil and 1/2 tbsp. olive oil and heat to medium-high. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the shallot, green onions, garlic and ginger and cook for 5 minutes.
  • Add the chopped pork, rice, soy sauce, hoisin sauce and thawed peas and stir to combine.
  • Push the rice mixture to one side of the skillet. Pour the eggs into the cleared side of the skillet and scramble. Once mostly scrambled, break up with spatula or spoon and combine eggs and rice mixture. Season with kosher salt and ground black pepper, if necessary.
  • Garnish with sliced green onions, if desired.