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Quick Pork Fried Rice

 Quick Pork Fried Rice
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
4 ServingsPrep/Total Time: 15 min.


  • 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.
Nutritional Facts: 1-1/3 cups equals 366 calories, 8 g fat (3 g saturated fat), 149 mg cholesterol, 869 mg sodium,

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Quick Pork Fried Rice (continued)

Nutritional Facts: 47 g carbohydrate, 2 g fiber, 24 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer