Chinese Pork Fried Rice Recipe
Chinese Pork Fried Rice Recipe photo by Taste of Home

Chinese Pork Fried Rice Recipe

Publisher Photo
Pretty peas and crunchy carrots add color to tender poultry and rice in this savory supper recipe sent by Peggy Vaught of Glasgow, West Virginia.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

Ingredients

  • 1 boneless pork loin chop (6 ounces), cut into 1/2-inch pieces
  • 1/4 cup finely chopped carrot
  • 1/4 cup chopped fresh broccoli
  • 1/4 cup frozen peas
  • 1 green onion, chopped
  • 1 tablespoon butter
  • 1 egg, lightly beaten
  • 1 cup cold cooked long grain rice
  • 4-1/2 teaspoons reduced-sodium soy sauce
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground ginger

Nutritional Facts

1 cup equals 338 calories, 13 g fat (6 g saturated fat), 163 mg cholesterol, 597 mg sodium, 29 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Directions

  1. In a large skillet, saute the pork, carrot, broccoli, peas and onion in butter until pork is no longer pink. Remove from skillet and set aside.
  2. In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, garlic powder, ginger and pork mixture; heat through. Yield: 2 servings.
Originally published as Pork Fried Rice in Cooking for 2 Spring 2005, p5

Nutritional Facts

1 cup equals 338 calories, 13 g fat (6 g saturated fat), 163 mg cholesterol, 597 mg sodium, 29 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Chinese Pork Fried Rice

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 30, 2014

Have made this many times... no leftovers!!

MY REVIEW
Reviewed Sep. 1, 2011

i used my leftover pork roast and didn't have the peas but this recipe was still delicious, definitely a keeper. thanks for sharing.

MY REVIEW
Reviewed Jun. 14, 2011

very good recipe, will use 2 eggs next time

MY REVIEW
Reviewed Oct. 29, 2010

Very good, will be making this again.

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