Pork Fried Rice

  • Recipe By
  • Published Jun 16th
  • Ready In30m
  • Servings2
  • Calories557
This is my revised version of another pork fried rice recipe. I often substitute chicken for pork, and it doesn't change anything. I have used both basmati rice and long-grain rice which gives the dish only a slight flavor difference. I have also added celery in the past with good outcomes. Enjoy.

Pork Fried Rice Ingredients

The following are the ingredients needed to make delicious Pork Fried Rice for 2 servings:

  • 1 tablespoon butter
  • 1 (6 ounce) boneless pork loin chop, cut into small pieces
  • 1/4 cup chopped carrot
  • 1/4 cup chopped broccoli
  • 1 green onion, chopped
  • 1 egg, beaten
  • 1 cup cold cooked rice
  • 1/4 cup frozen peas
  • 1 1/2 tablespoons soy sauce
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground ginger

Pork Fried Rice Cooking Instructions

  • Prep15m
  • Cook15m
  • Ready In30m

To cook Pork Fried Rice, you need about 15 minutes of preparation time. The time needed to cook this Pork Fried Rice is about 15 minutes , and you can serve your Pork Fried Rice within 30 minutes . The following are the steps to cook Pork Fried Rice easily:

  1. 1 Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.
  2. 2 Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.

Notes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 557 calories; 13.3 grams of fat; 80.7 grams of carbohydrates; 26.1 grams of protein; 137 milligrams of cholesterol; 815 milligrams of sodium.

  1. Jan 26th 2016

    If you find this bland use these tweaks. I've made this a number of times. Beat eggs & add 1/8 tsp sesame oil. Scramble eggs in hot pan & set aside. Saute onions, garlic, & ginge ...

  2. Feb 23rd 2015

    Made this to use leftover Grilled Turkey Tenderloin and leftover brown/wild rice. Used, in this order. Two eggs, scrambled flat, removed from pan, then sliced thin. Onions, carrots, mushroom ...

  3. Feb 20th 2014

    I'll give it two instead of 1 because maybe I did something wrong. This was terribly bland. I even added extra salt and white pepper and made some sweet and sour sauce. There just was no fla ...

  4. Jul 29th 2013

    It's true that what they serve as take out doesn't taste like real fried rice. I'd never had it before let alone made it, and it was a winner! I upped the butter, used a bag of frozen mixed ...

  5. Jul 19th 2013

    This was very tasty but does need some changes in measurements for our taste. I used 3 green onions, fresh garlic & ginger - lots more than 1/8 tsp & 2 cups rice. I didn't use pork ...

  6. Jul 12th 2013

    GREAT dinner... rather than use the veggies in the recipe, I added added a 1 lb. bag of frozen "Stir Fry Sugar Pea Blend" after changing the serving size to 8. It was a big hit with my gran ...

  7. Apr 19th 2013

    Made this with leftover porkchops that I ground in the Cuisinart. I used Bragg's instead of soy sauce to make it gluten-free. Doubled the recipe and it turned out delicious!

  8. Apr 18th 2013

    I tried this with cold, leftover pork chops. I liked it so much that I blogged about it. Here's my blog to read how I put a bit of a spin on it. http://1organizedmomma.blogspot.ca/2013/0 ...

  9. Feb 23rd 2013

    This is pretty good but needs a lot more rice - at least for us. I used fresh garlic and fresh ginger which adds a lot to the nice fresh flavors.