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Fried Rice with Pork

NotesMagazine

Recipe Notes

• Leftover, cold rice makes a better texture than freshly cooked warm rice.

• Substitute 1 cup cooked or canned pork. Add with the vegetables.

• Mix ½ teaspoon sesame oil or some ginger powder with the soy sauce.

• Add sliced green onions or bite-sized pineapple (fresh, frozen, or canned).

Our Pork Magazine features this recipe:

Ingredients

2 Tablespoons
low-sodium soy sauce
1⁄2 teaspoon
garlic powder
1 teaspoon
black pepper
1⁄2 pound
lean pork, ground or small cubes
1 teaspoon
oil
1⁄4 cup
carrot, sliced or grated
1 cup
onion, chopped
1 cup
chopped vegetables, fresh, frozen or leftovers (try broccoli, celery, bell pepper, peas or snow peas)
2 cups
cooled, cooked rice, white or brown

Directions

1. Mix soy sauce, garlic powder and pepper together in a small dish. Set aside.

2. In a large skillet over medium-high heat, sauté pork in oil until just lightly browned. If using ground pork, break into crumbles as it cooks.

3. Add carrots, onion, and chosen vegetables. Sauté until tender, stirring frequently.

4. Stir in rice and seasoning mixture, breaking up any clumps of rice. Continue to heat and stir until heated through.

5. Refrigerate leftovers within 2 hours.

Notes

• Leftover, cold rice makes a better texture than freshly cooked warm rice.

• Substitute 1 cup cooked or canned pork. Add with the vegetables.

• Mix ½ teaspoon sesame oil or some ginger powder with the soy sauce.

• Add sliced green onions or bite-sized pineapple (fresh, frozen, or canned).

Pork Fried Rice
Prep time: 15 minutes
Cooking time: 15-20 minutes
Makes: 4 cups
Nutrition Facts: View Label
Last updated: 06/10/19