| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Pork, Rice, Main dish, Casseroles |
6 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Water |
| 1 1/2 |
c |
Rice |
| 2 |
sl |
Bacon |
| 2 |
|
Eggs, beaten |
| 2 |
tb |
Water |
| 3 |
tb |
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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