Ingredients
1 3/4 cup water
1 1/2 cup minute rice
2 slice bacon
2 eggs -- beaten
1/4 cup green onion -- (w/ tops) sliced
3 tbsp soy sauce
4 pork rib chops
1 soy sauce
Directions
In a saucepan bring the 1 3/4 cups water to boil. Remove from heat
and stir in minute rice. Cover and set aside. Cook bacon til crisp
and crumble. Reserve 2 tablespoons of the drippings from the bacon
and set aside.
In bowl combine eggs and the 2 tablespoons water. In skillet cook
eggs in 1 tablespoon of the reserved drippings till set, stirring
occasionally. Cut eggs in narrow strips. Add rice, bacon, onion and
the 3 tablespoons soy sauce to eggs; mix well. Turn into a greased 1
1/2 quart casserole dish.
In skillet brown chops on both sides in remaining 1 tablespoon
drippings. Arrange chops atop rice mixture; brush with additional soy
sauce. Bake, covered, at 350 degrees till chops are tender (about 40
minutes). Serves 4. Add a little white pepper and garlic before
baking...-----! Enjoy!
Recipe By : "Jessica A. Walton"
Servings: 4 servings
Pork Chop-Fried Rice Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Fried Rice; Main Dish; Meat; Pork
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into ancient history, in fact as far back into recorded history as the ancient Egyptians, and potentially, even further back. However, sadly, these old recipes were just basic hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to experts are some clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Moving our culinary historical trip onwards, there were a couple of books which date from the fourteenth century : a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books have no connection with the curry that is popular today, but rather recipes for the types of meals prepared by the cooks of the rich and powerful of that period. Over the next few hundred years, the rich and powerful families of the West strove to lay on the most exotic meals, and as a result the best chefs and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 19th century that cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, trying out, and publishing recipes common in their social group. When we get to the 20th century, cookery books were starting to become popular mostly due to increased literacy, people having increased leisure time and disposable income. |
We hope you enjoy this Pork Chop Fried Rice Casserole recipe.
