Rating: 4.6 stars
177 Ratings
  • 5 star values: 122
  • 4 star values: 44
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 2

A few leftovers and bits from the fridge turn into a great dinner in less than 45 minutes! If I have a leftover grilled pork chop or the tail of a roast, I freeze it until I have enough for this dish. You can also use chicken and substitute some of the veggies for bits you are cleaning up from the fridge. Serve with sweet Thai chili sauce on the side.

Recipe Summary test

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until the juice has evaporated, and the mushrooms are browned, about 15 minutes. Set mushrooms aside.

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  • Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute; add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in red bell pepper and cooked mushrooms just until combined.

  • Stir in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top.

Nutrition Facts

381 calories; protein 15.9g; carbohydrates 48.8g; fat 12.8g; cholesterol 30.1mg; sodium 202.1mg. Full Nutrition
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Reviews (210)

Most helpful positive review

Rating: 5 stars
03/23/2014
Fresh ginger is really the key to this dish so don't substitute if you can possibly avoid it. You can buy a good size chunk of ginger, peel, dice and freeze in a mini ice-cube tray. Then store in a ziplock bag for a recipe ready kitchen! Note: For the oil, use what you feel you need to keep the stir-fry moving. If you can do that on 2 tsps. total, great! I think the trick to using less oil is to get your pan just the right temperature. If the heat is too low the oil gets sucked up quickly. I never measure when I cook my tried and true recipes so estimating the amount of oil was difficult, I admit. I have switched to light olive oil in my kitchen for almost everything. Grapeseed oil would be best for this as it is really light and can tolerate higher heats without compromise. For those saying the recipe needs flavour - follow the recipe!!! I know powdered ginger doesn't give the flavour, hence I advise FRESH in the recipe and should be used to taste. Read More
(75)

Most helpful critical review

Rating: 3 stars
03/25/2020
it doesn't really fit my taste for fried rice but it was ok Read More
177 Ratings
  • 5 star values: 122
  • 4 star values: 44
  • 3 star values: 9
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
03/23/2014
Fresh ginger is really the key to this dish so don't substitute if you can possibly avoid it. You can buy a good size chunk of ginger, peel, dice and freeze in a mini ice-cube tray. Then store in a ziplock bag for a recipe ready kitchen! Note: For the oil, use what you feel you need to keep the stir-fry moving. If you can do that on 2 tsps. total, great! I think the trick to using less oil is to get your pan just the right temperature. If the heat is too low the oil gets sucked up quickly. I never measure when I cook my tried and true recipes so estimating the amount of oil was difficult, I admit. I have switched to light olive oil in my kitchen for almost everything. Grapeseed oil would be best for this as it is really light and can tolerate higher heats without compromise. For those saying the recipe needs flavour - follow the recipe!!! I know powdered ginger doesn't give the flavour, hence I advise FRESH in the recipe and should be used to taste. Read More
(75)
Rating: 5 stars
10/08/2012
Yum! This made a delicious, quick and easy lunch using some leftover pork chops. I used the vegetables I had on hand, which included all the vegetables in the recipe, except for the celery. In addition, I added some sweet peas and a scrambled egg. Thanks sharing your delicious recipe, Carrie. Read More
(52)
Rating: 5 stars
09/28/2012
Thank you Carrie for a quick tasty dinner. I cooked extra pork chops when I made my pineapple pork dinner the night before and used them in this. I cheated and used grated ginger in a tube I'm so lazy anymore same with the garlic. Those were the only changes I made. I will make this again and again. PS Daughter took my leftovers and ran. Read More
(51)
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Rating: 5 stars
05/17/2013
What a wonderful recipe to make with left-over pork chops! My cooking method may have been slightly different, and I added more pork, more light soy sauce, green peas, and eggs. But that doesn't change the fact that this is a wonderful recipe to suit your own family's taste. Read More
(15)
Rating: 5 stars
09/21/2012
This is very good as written and is even great the next day....good luck having some leftover to try! Read More
(11)
Rating: 4 stars
01/11/2013
I just made this for dinner tonight and it was very good. I doubled the amount of soy sauce. I also scrambled two eggs and mixed those in. I will definitely make this again! Read More
(9)
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Rating: 5 stars
04/17/2015
This is excellent as written. I never have any left over. I have tried several fried rice recipes and to be honest----this is the BEST! I wish I could give it 10 stars. I have made it with and without meat--it still is excellent! The recipe is clear, concise and easy to follow. We never buy fried rice out anymore. Read More
(9)
Rating: 4 stars
03/04/2015
I used it as a base recipe - I left out the celery. Added some hoisin sauce and a dash of fish sauce. Tasty! Read More
(6)
Rating: 4 stars
11/20/2012
I made this dish and added a few extra ingredients. I added 2 scrambled eggs at the end 3 more Tablespoons of of Soy Sauce and some Vegetable Rice dry seasoning and fresh ground pepper. I didn't have fresh ginger so I used the dry powder version and more garlic to taste. It was yummy!!! Read More
(5)
Rating: 3 stars
03/25/2020
it doesn't really fit my taste for fried rice but it was ok Read More