Pork Fried Rice
Vegetable Egg Rolls with Dipping Sauce
Ingredients
- ½ cup chopped onion
- 2 lb boneless pork shoulder
- 1 (1-oz) pouch onion soup mix
- 1 (10.5-oz) can cream of mushroom soup
- ½ cup water
- 1 Tbsp Worcestershire sauce
- 1½ cups long-grain rice
- ¼ cup vegetable oil, divided
- 4 large eggs, lightly beaten
- 2 cups frozen mixed vegetables
- ¼ cup low-sodium soy sauce
- ¼ cup chopped green onion
Instructions
- Place sliced onion in a lightly greased 5- to 7-quart slow cooker; top with roast. Sprinkle onion soup mix over roast.
- Whisk together soup, water, and Worcestershire sauce. Pour over roast. Cover and cook on LOW 10 hours or until roast is very tender. Shred roast. .
- Cook rice according to package directions; cool 10 minutes.
- Heat 2 Tbsp oil over medium-high heat in a large nonstick skillet. Add eggs to skillet; cook 2 minutes or until set, stirring often. Remove from skillet.
- Heat 2 Tbsp oil in same skillet. Add vegetables; cook 4 minutes or until tender.
- Add shredded pork, rice, and soy sauce to skillet, stirring to combine. Stir in eggs and green onion.
Side Dish Ingredients
- 6 frozen vegetable egg rolls
- ½ cup sweet and sour sauce
Side Dish Instructions
- Bake egg rolls according to package directions; serve with sweet and sour sauce for dipping.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
591
|
207
|
798
|
| Fat (g) | 27 | 9 | 36 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 33 | 4 | 37 |
| Carb (g) | 52 | 28 | 80 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 1141 | 382 | 1523 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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