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Making use of leftover pork and cooked rice, this delicious take on takeout comes together faster than you can order the No. 5 on the value menu. —Judy Lammers, Columbia, Missouri
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Nutritional Facts 1-1/3 cups equals 366 calories, 8 g fat (3 g saturated fat), 149 mg cholesterol, 869 mg sodium, 47 g carbohydrate, 2 g fiber, 24 g protein.
Originally published as Pork Fried Rice in Simple & Delicious August/September 2011, p19
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Feb. 29, 2012 by nilouve
I used whole wheat rice for it's nutritional value and substituted chicken for the pork. Very good!
Reviewed on Dec. 03, 2011 by Loufrommaine
I also used sesame oil in place of canola. I cooked the pork with sesame oil as well. I think this really adds to the Asian flavor which would not be so bold with canola.
Reviewed on Sep. 06, 2011 by carrie carney
Easy and good. I substituted broccoli for the peas and used sesame oil instead of canola to boost the asian flavor. A great use for leftover pork. I would definitely make this recipe again.
Reviewed on Aug. 28, 2011 by keybuys
Excellent easy dinner. The best part is the kids loved it!! Wouldn't change a thing.
Reviewed on Aug. 27, 2011 by Joan229
Quick and easy! Make it even easier with bagged, pre-shredded lettuce. I used only 2 cups of rice and replaced the garlic powder with 1 fresh clove, minced.
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