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

Easy Pork Fried Rice Recipe

Read Reviews (3)
4.57 3
Publisher Photo
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.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

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

Nutritional Facts

1-3/4 cup equals 433 calories, 15 g fat (3 g saturated fat), 154 mg cholesterol, 502 mg sodium, 49 g carbohydrate, 2 g fiber, 24 g protein.

Directions

  1. 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.
  2. In the same pan, stir-fry the pork, onion and bean sprouts for 2-3 minutes or until onion is tender. Add rice and broth; cover and cook for 1-2 minutes or until heated through.
  3. 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

Nutritional Facts

1-3/4 cup equals 433 calories, 15 g fat (3 g saturated fat), 154 mg cholesterol, 502 mg sodium, 49 g carbohydrate, 2 g fiber, 24 g protein.

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Easy Pork Fried Rice(3)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 19, 2013

This is a pretty good recipe. I think I need a little more flavor in mine.

MY REVIEW
Reviewed Apr. 29, 2011

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.

MY REVIEW
Reviewed Apr. 15, 2011

its a pretty good recipe but i added peas and carrots and had to multiply the whole thing by five to feed my large family

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