Steaming White Rice and Pork Stir Fry

Steaming White Rice and Pork Stir Fry


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Here's an Asian-style stir fry that is packed with various vegetables and tender pork chops. Simple toss together in a crock pot, cook, and serve.

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Time needed

30 min preparation + 8hr18 min cooking

Serving Size / Yield

4 servings


  • 1 C. long-grain white rice
  • ½ tsp. salt
  • 1 ½ C. water
  • 3 lb. boneless pork chops
  • ½ C. dry sherry
  • 1/3 C. soy sauce
  • ¼ C. packed brown sugar
  • 2 Tbs. peeled fresh ginger
  • 1 tsp. Chinese five-spice powder
  • 3 garlic clove
  • 1 bunch green onions
  • 1 bag fresh veggies for stir-fry (snow peas, carrots, broccoli, red pepper, broccoli)

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Combine the sherry, soy sauce, sugar, ginger, five-spice powder, garlic, and white parts of green onion into the crock pot. Chop the pork chops into small chunks or slices. Add pork chops to crock pot and coat with sherry mixture. Cover crock pot and cook for 8 hours on low or 4 hours on high. Just before serving, place vegetables in microwave safe bowl and cook in microwave as label directs. For the rice, bring 1 ½ C. of water to a boil in a medium saucepan. Stir in rice and salt and return to a boil over a medium-high heat. Reduce heat to simmer, cover and cook until rice is tender and all liquid has been absorbed. 16-18 minutes. Remove from heat and let steam, covered for 10 minutes. Fluff with a fork. Pile rice on plate and cover with the stir fry mixture.

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