Pear & Pork Grain Bowl

IngredientsPears, Sausage
Menu PartEntree
Pear and pork grain bowl

Chef Robert Schram

Clovis Unified School District

Clovis, Calif.

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


  1. 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.
  2. 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.
  3. 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.
  4. 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


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