Easy Pork Fried Rice

Name: Easy Pork Fried Rice
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings.
Ingredients: 1 tablespoon canola oil; 1 egg, lightly beaten; 3/4 cup cubed cooked pork; 1/4 cup finely chopped onion; 1/4 cup canned bean sprouts; 2 cups cold cooked long grain rice; 1/4 cup chicken broth; 1 tablespoon reduced-sodium soy sauce; 1 green onion, sliced; 1/4 teaspoon sugar; Dash pepper

Field editor Joyce Kramer writes from Donalsonville, Georgia, “We love pork roast, but we know there will be leftovers. I like to use them up in this fast-to-fix stir-fry.”

Ingredients

1 tablespoon canola oil
1 egg, lightly beaten
3/4 cup cubed cooked pork
1/4 cup finely chopped onion
1/4 cup canned bean sprouts
2 cups cold cooked long grain rice
1/4 cup chicken broth
1 tablespoon reduced-sodium soy sauce
1 green onion, sliced
1/4 teaspoon sugar
Dash pepper

Directions

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 cook 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.

Nutrition Facts

1-3/4 cups: 433 calories, 15g fat (3g saturated fat), 154mg cholesterol, 502mg sodium, 49g carbohydrate (2g sugars, 2g fiber), 24g protein.

Originally published as Pork Fried Rice-Chinese Style in Taste of Home February/March 2006

Reviews

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Average Rating:

pajamaangel

Dec 19, 2013

This is a pretty good recipe. I think I need a little more flavor in mine.
FluffyinCD

Apr 29, 2011

We like this, but I like to stir-fry strips of the leftover pork in a bit of BBQ sauce first, then I add about 1 c. of cooked rice for however many servings I need.
acosully

Apr 15, 2011

its a pretty good recipe but i added peas and carrots and had to multiply the whole thing by five to feed my large family