Crazy Weeknight #6 Pork Pineapple Fried Rice

Deliciously quick!
from America's Test Kitchen

Pork Pineapple Fried Rice

2 boneless center-cut pork chops, cut into 1/2 inch pieces
3 tbsp soy sauce
1 tbsp Asian chili-garlic sauce
4 tsp vegetable oil
6 green onions, white parts sliced thin, green parts cut into 1/4" pieces
2 large eggs, lightly beaten
1/4 c hoisin sauce
1 8 oz can of pineapple chunks, drained and chopped, 3 tbsp juice reserved
2 tsp sesame oil
2 cups cooked rice

Combine pork, 2 tbsp soy sauce and chili-garlic sauce in a bowl. Heat 2 tsp oil in a large nonstick skillet over medium-high heat until just smoking. Add pork mixture and cook, stirring occasionally until well browned, about 3 minutes. Transfer to bowl.
Add remaining oil to empty pan and cook green onion whites until just softened, about 1 minute. Add eggs and cook, stirring vigorously, until scrambled, about 1 minute. Transfer to bowl with pork.
Add hoisin sauce, pineapple chunks, reserved juice, sesame oil, remaining soy sauce and rice to empty pan and cook until heated through, about 2 minutes. Stir in green onion green parts and pork and egg mixture and toss until heated through, about 1 minute.

On deck.....Eggs!

Crazy Weeknight #5 Chicken Burritos

This isn't a super quick meal, but you can easily make it ahead of time and just heat in the oven when you're ready.
Credit goes to my sister Rachel who always gets pegged as the originator of the recipe, when really its my sister Monica.

Chicken Burritos
2-3 cooked, chopped chicken breasts
1 c sour cream
1 pkg taco seasoning
1 1/2 c grated cheese
1/2 c each chopped green and red pepper
1/2 c chopped celery
1/2 c chopped green onions
1 can corn, drained
10 fajita wraps

Preheat oven to 350 degrees.
Mix all ingredients together and divide among wraps. Roll up and place in 9x13 pan. Cover with foil. Bake for 30 minutes until heated through.

Tomorrow's recipe....Pork Pineapple Fried Rice