- 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
- 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.
- 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.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Quick Pork Fried Rice
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"I love to cook, but have searched for many years for an "authentic tasting" fried rice to make at home. This was the ticket! It was crunchy, delicious, and tasted like the real thing. It was a hit with the entire family. I served it with spring rolls, fresh fruit and of course, the unusual twist, "the lettuce" ; which when all put together yielded a yummy and filling dinner. Thanks for a new family fav Judy!"
"Quick, easy and tasty."
"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!"
"I used whole wheat rice for it's nutritional value and substituted chicken for the pork. Very good!"
"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."