Pear & Pork Grain Bowl
Chef Robert Schram
Clovis Unified School District
This hearty bowl can double as a breakfast or lunch item, with its combo of Italian sausage, bacon, eggs, pears and rice. In his K-12 school district, Chef Robert Schram serves it in a regular bowl for sit-down meals and a covered container for those looking for a to-go solution.
1 tbsp. + I tsp. salted butter
1 can (#10) diced canned pears in extra-light syrup
½ cup vegetable oil, divided
8 large eggs, lightly beaten
3¼ cups diced onions
¼ cup finely chopped garlic
12 cups cooked, cooled long-grain brown rice
8 oz. cooked bacon, crumbled
1 lb. Italian sausage links, cooked and sliced
1¼ lb. frozen edamame
5 oz. soy sauce
¼ cup sesame oil
¼ cup coarsely chopped cilantro
½ cup thinly sliced scallions
- Place a large, wide sauté pan over medium-high heat. Add butter until melted. Add 4 cups pears and saute until lightly browned. Remove pan from heat and transfer pears to bowl; set aside.
- Wipe out pan, return to stove and heat 1/4 cup oil over medium heat. Add eggs; scramble until fully cooked. Transfer to another bowl and set aside.
- Wipe out pan and heat remaining 1/4 cup oil. Add onion and sauté until lightly softened, 3 to 4 minutes. Add garlic and continue to cook 1 minute longer or until fragrant.
- Stir in rice, bacon, sausage, edamame and reserved sauteed pears to pan. Cook until rice begins to warm and soften. Add cooked eggs back into pan; stir in soy sauce, sesame oil and cilantro. Cook until ingredients are thoroughly heated through. Garnish with scallions and serve immediately.
Photo courtesy of Pacific Northwest CannedPears