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Speedy Pork Fried Rice Recipe

Speedy Pork Fried Rice Recipe

Whenever we have pork roast leftovers. I like to use them up in this speedy stir-fry.—Joyce Kramer, Donalsonville, Georgia
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 2 tablespoons canola oil
  • 2 eggs, lightly beaten
  • 1-1/2 cups cubed cooked pork
  • 1/2 cup chopped onion
  • 1/2 cup canned bean sprouts
  • 4 cups cooked long grain rice
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 green onions, sliced
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper

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 simmer 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: 4 servings.

Nutritional Facts

1-3/4 cups equals 433 calories, 15 g fat (3 g saturated fat), 154 mg cholesterol, 660 mg sodium, 49 g carbohydrate, 2 g fiber, 24 g protein.

Wine Pairings

Medium-Bodied White Wine

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