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

Quick Pork Fried Rice Recipe

Read Reviews (6)
4.14 6
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

Ingredients

  • 1 teaspoon canola oil
  • 2 eggs, beaten
  • 3 cups cooked rice
  • 2 cups cubed cooked pork
  • 1/2 cup frozen peas, thawed
  • 1/4 cup reduced-sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 2 cups shredded lettuce
  • 2 green onions, thinly sliced

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.

Directions

  1. In a large skillet, heat oil over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Set aside.
  2. In the same skillet, combine the rice, pork, peas, soy sauce and garlic powder; heat through. Meanwhile, chop egg into small pieces; add to skillet. Remove from the heat; stir in lettuce and onions. Serve immediately. Yield: 4 servings.
Originally published as Pork Fried Rice in Simple & Delicious August/September 2011, p19

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.

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

Reviews for Quick Pork Fried Rice(6)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jun. 18, 2012

Thought the use of shredded lettuce was weird but this was very good. Will make it again and it is a great use for leftover pork roast!

MY REVIEW
Reviewed Feb. 29, 2012

I used whole wheat rice for it's nutritional value and substituted chicken for the pork. Very good!

MY REVIEW
Reviewed Dec. 3, 2011

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.

MY REVIEW
Reviewed Sep. 6, 2011

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.

MY REVIEW
Reviewed Aug. 28, 2011

Excellent easy dinner. The best part is the kids loved it!! Wouldn't change a thing.

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