Teriyaki Pork and Rice Skillet Dinner

The pork strips and teriyaki rice mix are so well seasoned that you don’t have to add any condiments to get the sweet-smoky flavor of a Chinese teriyaki dinner. And don’t worry about thawing the pork in advance; you can skip that step.
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Ingredients

  • 1 tablespoon vegetable oil
  • 1 red bell pepper cored, seeded and diced
  • 1 small sweet onion, thinly sliced
  • 12 ounces half a 24-ounce bag frozen, cooked teriyaki-seasoned pork strips
  • 1 package about 5 ounces teriyaki rice

Instructions

  • Heat the oil over high heat in a large wok or sauté pan.
  • Add the bell pepper, onion, and pork strips and stir-fry 5 minutes or until the vegetables are limp.
  • Add the rice mix and the amount of water that the package recommends.
  • Bring the liquid to a boil.
  • Reduce the heat to low, cover the pan, and simmer 5 minutes.
  • Stir the rice and set aside 1 or 2 minutes for the mixture to thicken.
  • Vary It!
  • Substitute 2 packages (6 ounces each) of cooked, diced oven-roasted chicken breast for the pork.
  • Add a dash of bottled teriyaki sauce to the dish along with the chicken.

Notes / Tips / Wine Advice:

Speed It Up!

Skip the fresh vegetables. Combine the pork strips, rice, and water and bring to a boil. Cook as the recipe directs. When the rice is tender, stir in 2 tablespoons minced scallions and 2 tablespoons minced cilantro. If desired, stir in a tablespoon of stir-fry sauce.
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Course Pork / Rice
Cuisine Japanese