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Pork Fried Rice Recipe

Photo by: Taste of Home Pork Fried Rice Recipe

Field editor Joyce Kramer writes from Donalsonville, Georgia, “We love pork roast, but we know there will be leftovers. I like to use them up in this fast-to-fix stir-fry.”

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Pork Fried Rice Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

20 10 30

Ingredients

1 tablespoon canola oil
1 egg, lightly beaten
3/4 cup cubed cooked pork
1/4 cup finely chopped onion
1/4 cup canned bean sprouts
2 cups cold cooked long grain rice
1/4 cup chicken broth
1 tablespoon reduced-sodium soy sauce
1 green onion, sliced
1/4 teaspoon sugar
Dash pepper

Directions

In a large skillet or wok, heat oil over medium-high heat; add egg. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to a plate and keep warm.
In the same pan, stir-fry the pork, onion and bean sprouts for 2-3 minutes or until pork and onion are tender. Add rice and broth; cover and simmer for 1-2 minutes or until heated through.
Chop egg into small pieces; add to rice mixture. Stir in the soy sauce, green onion, sugar and pepper. Yield: 2 servings.

Originally published as Pork Fried Rice in Taste of Home February/March 2006, p57

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Pork Fried Rice

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Reviewed on Apr. 29, 2011 by FluffyinCD

We like this, but I like to stir-fry strips of the leftover pork in a bit of BBQ sauce first, then I add about 1 c. of cooked rice for however many servings I need.