Pork Stir Fry Skillet

The other week I had my weekly meal plan all set. I had all my groceries bought, and then things went totally off the rails.  I didn’t get one of the meals I planned to make.  I would have just moved it to later in the week, but it was kinda “out there” and Hubs had left town for a couple days and I knew it would be a hard sell with just the kids.  Long story short, I had ground pork quickly approaching its expiration date and needed to use it asap.

Poking around the fridge for ideas, I realized I had everything I needed for stir fry, but making stir fry with ground pork seemed a little weird (but let’s be honest, the kids wouldn’t have cared).  So instead I took inspiration from a household favorite: Hamburger Rice Casserole and took all those great stir fry flavors and made them into an easy peasy, one-dish meal!

Look here for more rice-centric recipes:

Crawfish Fried Rice from Food Lust People Love
Insalata da Riso from Italian Rice Salad from Pandemonium Noshery
Instant Pot Chicken and Rice from A Day in the Life on the Farm
Palak Rice from Mayuri’s Jikoni
Pork Stir Fry Skillet from Amy’s Cooking Adventures
Quick Shrimp Fried Rice with Peas and Carrots from Karen’s Kitchen Stories
Spanish Rice from Palatable Pastime
Split Green Moong Khichdi /Chilkewali Moong Dal Khichdi from Sneha’s Recipe

Pork Stir Fry Skillet

1 pound ground pork

3 large carrots, diced

1 small onion, diced

3 cloves garlic, minced

1 ½ teaspoon ground ginger

1 teaspoon sriracha

1 teaspoon sesame oil

1 tablespoon honey

2 tablespoons low sodium soy sauce

¼ teaspoon black pepper

1 cup uncooked brown rice

3 cups chicken broth

1 bell pepper, diced

1 large brown broccoli, cut in florets

Place the pork, carrots, and onions in a large skillet or dutch oven over medium heat.  Cook, breaking up the pork as you go, until the pork is browned and vegetables are tender.  

Stir in the garlic, ginger, sriracha, honey, soy sauce, and pepper and cook for another minute.  Add the rice and broth and stir to combine.  Bring to a boil.  Reduce heat, cover, and cook for 45-55 minutes, stirring once halfway through cooking time.  Add an additional ½ cup broth, if needed.

When most of the liquid is absorbed and rice is tender, stir in the bell pepper and broccoli and cook for another 5 minutes or until the vegetables are tender.

Serves 6