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
Quick Pork Fried Rice
Quick Pork Fried Rice
Prep Time
10 min
Cook Time
5 min
Yield
4 servings
Ingredients
- 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
Directions
- 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.
Nutrition Facts
1-1/3 cups: 366 calories, 8g fat (3g saturated fat), 149mg cholesterol, 869mg sodium, 47g carbohydrate (9g sugars, 2g fiber), 24g protein.
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