Pork Fried Rice with Peas and Carrots

4.5
(181)
133 Reviews
11 Photos

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.

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Published on August 3, 2021
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Prep Time:
25 mins
Total Time:
25 mins
Servings:
2
Yield:
2 servings

Ingredients

  • 1 (6 ounce) boneless pork loin chop, cut into 1/2 inch pieces

  • ¼ cup finely chopped carrot

  • ¼ cup chopped fresh broccoli

  • ¼ cup frozen peas

  • 1 green onion, chopped

  • 1 tablespoon butter

  • 1 egg, beaten

  • 1 cup cold, cooked long-grain rice

  • 4 ½ teaspoons reduced-sodium soy sauce

  • ⅛ teaspoon garlic powder

  • ⅛ teaspoon ground ginger

Directions

  1. 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.

Tips

Nutritional Analysis: 1 cup equals 338 calories, 13 g fat (6 g saturated fat), 163 mg cholesterol, 597 mg sodium, 29 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.