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Speedy Pork Fried Rice

 Speedy Pork Fried Rice
Whenever we have pork roast leftovers. I like to use them up in this speedy stir-fry.—Joyce Kramer, Donalsonville, Georgia
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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.
  • Chop egg into small pieces; add to rice mixture. Stir in the soy
  • sauce, green onion, sugar and pepper. Yield: 4 servings.
Bacon-Fried Rice: Omit pork. With the onion, saute 2 chopped medium leeks (white portion only). Add 6 cooked and crumbled bacon strips with the soy sauce. Yield: 3 servings. Chicken

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Speedy Pork Fried Rice (continued)

Editor's Note: Fried Rice: Omit pork. Add 2 cups cubed cooked chicken breast with the rice. Add 6 cooked and crumbled bacon strips with the soy sauce. 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: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer