This Chinese chow-house favorite starts with fresh pork, stir-fried with all ingredients for a satisfying one-dish supper. You could even use leftover pork loin roast.  Serve with a Szechuan Cucumbers and surprise your family with fortune cookies for dessert.


  • 3/4 pound boneless pork loin
  • 5 slices bacon (diced)
  • 1 cup mushrooms (chopped)
  • 1/2 cup green onions (thinly sliced)
  • 3 cups cooked rice (chilled)
  • 2 eggs (beaten)


  1. Slice pork against grain 1/8-inch thick, then into small strips about 1 1/2x 1/2-inch. In large nonstick skillet cook bacon until crisp. Drain bacon, reserving 3 tablespoons fat. Stir-fry pork in 2 tablespoons reserved bacon fat until lightly browned, about 4-5 minutes. Remove pork and reserve. In remaining tablespoon bacon fat stir-fry mushrooms and onions for 2 minutes, until tender. Return pork to pan with reserved bacon, rice and eggs. Cook and stir to set eggs, about 1-2 minutes.
  2. Serve immediately.
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