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

Pork Fried Rice Recipe

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"My husband anxiously awaits the nights we have pork because he knows I'll use the leftovers in this recipe," explains Norma Reynolds of Overland Park, Kansas. "Add a few fortune cookies to make the meal special."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 5 servings

Ingredients

  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced sweet red pepper
  • 1/2 cup sliced green onions
  • 2 tablespoons canola oil, divided
  • 3 eggs, lightly beaten
  • 2 cups cubed cooked pork (about 1 pound)
  • 2 cups cold cooked rice
  • 4 to 5 teaspoons soy sauce
  • Salt and pepper to taste

Nutritional Facts

1 serving (1 cup) equals 306 calories, 14 g fat (3 g saturated fat), 178 mg cholesterol, 335 mg sodium, 22 g carbohydrate, 1 g fiber, 22 g protein.

Directions

  1. In a large skillet, saute the vegetables in 1 tablespoon of oil until crisp-tender; remove and keep warm. Heat remaining oil over medium heat. Add eggs; cook and stir until completely set. Add the pork, rice, soy sauce, salt, pepper and vegetables; cook and stir until heated through. Yield: 5 servings.
Originally published as Pork Fried Rice in Quick Cooking September/October 2002, p62

Nutritional Facts

1 serving (1 cup) equals 306 calories, 14 g fat (3 g saturated fat), 178 mg cholesterol, 335 mg sodium, 22 g carbohydrate, 1 g fiber, 22 g protein.

Reviews for Pork Fried Rice

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jun. 22, 2014

This is our new favorite recipe!

MY REVIEW
Reviewed Apr. 21, 2014

simple and easy, the way most great meals are... great for using up leftover veggies too. i didn't use any red pepper but i threw in some frozen peas instead and it turned out great!

MY REVIEW
Reviewed Nov. 27, 2013

This is amazing! My picky 6 and 8 yr old love it! A quick and healthy meal in and of itself! My husband has indicated this needs to be a reguLar staple meal when we are short on time. Delicious and easy to do with ingredients we always have in stock.

MY REVIEW
Reviewed Apr. 14, 2013

Loved this - perfect way to use up leftover porkchops that I always seem to have. And whenever we have leftover rice, I toss it in the freezer in 1 cup portions, so there's always cooked rice on hand to quickly thaw. The only thing I changed was to use only 2 eggs and only 1 Tbsp of the oil. My husband said it could have used more oil, so I might increase next time, but I thought it was fine without both tablespoons. Definitely will be a keeper and in my meal planning when I have leftover pork or chicken.

MY REVIEW
Reviewed Apr. 4, 2013

This is the only fried rice recipe I use. Tastes great with whatever leftover meat I have on hand. Highly recommend!

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