| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Casseroles, Main dish, Pork, Rice | 6 | Servings | |
INGREDIENTS
| 1 3/4 | c | Water |
| 1 1/2 | c | Rice |
| 2 | Bacon | |
| 2 | Eggs, beaten | |
| 2 | T | Water |
| 3 | T | Soy sauce |
| 1/4 | c | Sliced green onions with |
| tops | ||
| 4 | Pork chops |
INSTRUCTIONS
In saucepan, bring the water to a boil (may need more water). Stir in rice and boil 20 minutes. In skillet, cook bacon until crisp. Remove bacon and crumble, reserving 2 Tbsp. drippings. Set aside. In bowl, combine eggs and the 2 Tbsp. water. In the skillet, cook eggs in 1 Tbsp. reserved drippings. Add drained rice, bacon, onion and the 3 Tbsp. soy sauce to eggs; mix well. Turn into a greased 1 1/2 quart casserole. In skillet, brown the chops in 1 Tbsp. drippings. Arrange chops atop rice mixture; brush with additional soy sauce. Bake, tightly covered, in a 350 degree oven for about 40 minutes or until chops are tender. Posted by: Debbie Carlson (D.CARLSON - GEnie)
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“When God ordains, He sustains.”
Nutrition (calculated from recipe ingredients)
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Calories: 118
Calories From Fat: 19
Total Fat: 3.7g
Cholesterol: 102.9mg
Sodium: 328.7mg
Potassium: 732.5mg
Carbohydrates: 26.8g
Fiber: <1g
Sugar: <1g
Protein: 16.6g