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Chinese Pork Fried Rice

Pretty peas and crunchy carrots add color to tender poultry and rice in this savory supper recipe sent by Peggy Vaught of Glasgow, West Virginia.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings


  • 1 boneless pork loin chop (6 ounces), cut into 1/2-inch pieces
  • 1/4 cup finely chopped carrot
  • 1/4 cup chopped fresh broccoli
  • 1/4 cup frozen peas
  • 1 green onion, chopped
  • 1 tablespoon butter
  • 1 egg, lightly beaten
  • 1 cup cold cooked long grain rice
  • 4-1/2 teaspoons reduced-sodium soy sauce
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground ginger


  • In a large skillet, saute the pork, carrot, broccoli, peas and onion in butter until pork is no longer pink. Remove from skillet and set aside.
  • In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, garlic powder, ginger and pork mixture; heat through.
Nutrition Facts
1 cup: 338 calories, 13g fat (6g saturated fat), 163mg cholesterol, 597mg sodium, 29g carbohydrate (3g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

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Average Rating:
  • zookeeperk
    Jan 30, 2014

    Have made this many times... no leftovers!!

  • pajamaangel
    Dec 13, 2012

    No comment left

  • christinebarry
    Jun 21, 2012

    No comment left

  • anuki86
    Sep 1, 2011

    i used my leftover pork roast and didn't have the peas but this recipe was still delicious, definitely a keeper. thanks for sharing.

  • Katielabonte
    Jun 14, 2011

    very good recipe, will use 2 eggs next time

  • lssrls
    Oct 29, 2010

    Very good, will be making this again.