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My review
Pork Fried Rice
Peggy Vaught
"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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Ingredients
25 m servingsOriginal recipe yields 2 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
Footnotes
- 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.
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Reviews
Read all reviews 133181 Ratings
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Most helpful positive review
8/27/2007
Very good recipe! To make it a little easier, I added the rice, soy sauce and seasonings without removing the meat and veggies from the pan. After the rice is warm, move everything to one side...
Most helpful critical review
5/29/2011
We thought it was lacking something. Did not like this enough to try and figure out what would help it.
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8/27/2007
Very good recipe! To make it a little easier, I added the rice, soy sauce and seasonings without removing the meat and veggies from the pan. After the rice is warm, move everything to one side...
3/21/2009
With a few twists, it tastes a little more authentic. I added the following.... 1. Sesame Oil- THIS IS A MUST!!!!!! 2. Fresh Garlic 3. a dash of sugar on the pork 4. White Pepper 5. a dash of...
7/18/2008
This was my second attempt at fried rice (the first was 20 years ago and it didn't go well - I didn't remove the pan contents before throwing the egg in there to scramble so it was a mess, lol.)...
6/4/2008
We loved this! I was looking for a cheaper recipe because my husband & I are kind of tight now. This was definately a keeper. It was not only cheap to make, but VERY good. Every night I ask my h...
3/22/2008
This was pretty good. I used leftover pork tenderloin and rice from last night. I used a little more veggies and meat than called for. Also, like another reviewer suggested, I left the meat/v...
9/19/2008
I made this for the first time tonight and it was excellent! Who knew you could make such good fried rice at home?? I used sesame oil instead of the butter ... it just seemed more suited to an...
4/30/2008
Loved it! Yes we tweaked it:) The recipe was set for 2 servings, so I changed it to 4 servings. What we (husband and I) did was left out the broccoli and the peas (hubby is picky) only used 1...
3/22/2008
This was far better than the take-out we have been getting. YUM!! I will definitely be making this for my husband & daughter again! I made only minor modifications: * 1 (6 ounce) chicken ...
6/28/2007
I love this.. I double the sauces though & like more egg. Sometimes I subsatute chicken or shimp for the pork. I haven't found a better fried rice yet.