Pork With Fried Rice and Vegetable Casserole

Recipe View 10 mins Render the Bacon: In a large skillet, cook bacon over medium heat until crispy, approximately 8-10 minutes. Remove bacon with a slotted spoon, drain on paper towels, and crumble. Reserve 3 tablespoons of bacon fat in the skillet.

Recipe View 20 mins Cook the Rice: In a saucepan, bring 1 3/4 cups water to a boil. Add rice, reduce heat to low, cover, and simmer for 18-20 minutes, or until all water is absorbed and rice is tender.

Recipe View 5 mins Prepare the Eggs: Whisk eggs with 2 tablespoons water. Heat 2 tablespoons of reserved bacon fat in a separate skillet over medium heat. Pour in egg mixture and cook, stirring occasionally, until set but still slightly moist, about 3-5 minutes. Remove from skillet and slice into thin strips.

Recipe View 3 mins Sauté the Green Onions: Heat the remaining 1 tablespoon bacon fat in the original skillet over medium heat. Add green onions and sauté until fragrant and softened, about 2-3 minutes. Remove from skillet and set aside.

Recipe View 8 mins Sear the Pork: Increase heat to medium-high and add pork cubes to the skillet. Cook, stirring occasionally, until browned on all sides and cooked through, about 6-8 minutes. Ensure the internal temperature reaches 145°F (63°C).

Recipe View 2 mins Preheat Oven: Preheat oven to 350 degrees F (175 degrees C).

Recipe View 5 mins Assemble the Casserole: In a large bowl, combine cooked rice, sliced eggs, and soy sauce. Gently fold in corn and green beans. Transfer mixture to a greased 9x13 inch casserole dish. Arrange pork pieces evenly over the rice mixture and top with crumbled bacon.

Recipe View 30 mins Bake: Bake in the preheated oven for 25-30 minutes, or until heated through and flavors have melded.

Recipe View 5 mins Serve: Let stand for 5 minutes before serving. Garnish with extra green onions, if desired.