This version of fried rice uses purchased coleslaw mix to make it super quick.
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1 tablespoon Land O Lakes® Butter
1 teaspoon finely chopped fresh garlic
3 cups cold cooked long grain rice
1 cup finely chopped cooked pork
2 cups coleslaw mix
2 large Land O Lakes® Eggs, beaten
3 tablespoons low-sodium soy sauce
1/4 cup sliced green onions
*Substitute 2 cups coarsely shredded cabbage and 2 tablespoons coarsely shredded carrots.
Melt butter in 14-inch stir-fry skillet until sizzling; add garlic. Cook over medium-high heat 1 minute or until garlic is softened. Add rice and chopped pork; continue cooking, stirring constantly, 2-4 minutes or until heated through. Stir in coleslaw mix; continue cooking, stirring constantly, 1-2 minutes.
Make well in center of mixture; pour eggs into well. Continue cooking, stirring eggs constantly, 1-2 minutes or until eggs start to set. Stir into rice mixture; add soy sauce. Continue cooking, stirring constantly, 1-2 minutes or until eggs are cooked. Stir in green onions.
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I JUST MADE THIS LAST WEEK. GOOD WAY TO USE MY LEFTOVER PORK ROAST.