(14 Ratings)
Recipe Yield: 4


  • 1 pound boneless pork loin chops, cut into 1-inch pieces
  • 1/4 cup teriyaki sauce
  • 1 (6.2-ounce) package RICE-A-RONIĀ® Fried Rice
  • 1/4 cup chopped onion
  • 2 tablespoons margarine, butter or spread with no trans fat
  • 1 (8-ounce) can pineapple chunks in juice, drained, reserving 1/4 cup juice
  • 1 cup sliced carrots
  • 1/4 cup slivered almonds, toasted

Preparation Steps

  1. In small bowl, combine pork and teriyaki sauce; set aside.
  2. In large skillet over medium heat, saute rice-vermicelli mix and onion with margarine until vermicelli is golden brown.
  3. Slowly stir in 1 cup water, reserved 1/4 cup pineapple juice, carrots, pork mixture and Special Seasonings; bring to boil. Reduce heat to medium-low. Cover; simmer 15 to 20 minutes or until rice is tender and pork is no longer pink inside.
  4. Stir in pineapple chunks. Cover; let stand 5 minutes before serving. Sprinkle with almonds.