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Chinese Pork Fried Rice

 Chinese Pork Fried Rice
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.
2 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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.
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.

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Chinese Pork Fried Rice (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.