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Pork Fried Rice

Pork Fried Rice
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.”
2 ServingsPrep/Total Time: 30 min.

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.
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