American Pork Fried Rice
Traditional American veggie favorites and local ground pork are packed into this easy, satisfying supper.
Servings
Produce
Garlic (Organic)
2 1 Clove
Onion
1/2 0.25 Whole
Carrot (Organic)
6 3 oz
Potato
8 4 oz
Green Beans
4 2 oz
Swiss Chard
2 1 oz
Protein & more
Brown Rice
1 0.5 cup
Ground Pork
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
2 1 teaspoon
Spice mix
Granulated Onion
1/2 0.25 teaspoon
Granulated Garlic
1 0.5 teaspoon
Smoked paprika
1 0.5 teaspoon
Black pepper
1/8 0.065 teaspoon
Prep ahead (optional)
a. Remove chard stems; chop leaves bite-sized. b. Snap stem ends off green beans; snap beans bite-sized. c. ½” dice potatoes. d. Peel carrots and ½” dice. e. ¼” dice yellow onion. f. Mince garlic.
Instructions
1
Cook the brown rice:
a. In a medium saucepan over high heat, bring 2 cups water (1 cup for 2-person portion) to a boil.
b. Add ¼ tsp salt and brown rice; stir immediately. Reduce heat to low, cover, and cook until tender, about 40 minutes.
2
Cook fried rice:
a. In a large saute pan over medium-high heat, add 2 tsp olive oil. Add ground pork and crumble with a spatula. Add ½ tsp salt and half of spice mix and cook until pork begins to brown, about 3-4 minutes.
b. Push pork aside in pan and add garlic (mince) and onion (¼” dice). Cook until onion is translucent, about 2 minutes, being careful not to brown the garlic.
c. Add potatoes (½” dice) and carrots (½” dice). Stir to combine.
d. Add ½ cup water. Stir and cook until potatoes and carrots are fork-tender.
e. Add green beans (snap off stem ends, snap beans bite-sized). Stir to combine.
f. Add cooked brown rice and remaining spice mix to pan. Mix well.
g. Add chard (remove stem, chop leaves bite-sized). Mix well and cook until chard softens and green beans are tender. Salt to taste.
3
Serve:
a. Divide American-style fried rice among plates, and dive in!
Chef's notes
To make this a 15-minute meal, consider cooking the brown rice ahead of time. Then, when it's time to cook dinner, add the cold, cooked rice to the pan and follow the recipe as is.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX