Pork Fried Rice

4.5
(305)

This pork fried rice recipe is my revised version of another 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.

88
88
88
88
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
2

Ingredients

  • 1 tablespoon butter

  • 1 (6 ounce) boneless pork loin chop, cut into small pieces

  • 1 green onion, chopped

  • ¼ cup chopped carrot

  • ¼ cup chopped broccoli

  • 1 egg, beaten

  • 1 cup cold cooked rice

  • ¼ cup frozen peas

  • 1 ½ tablespoons soy sauce

  • teaspoon garlic powder

  • teaspoon ground ginger

Directions

  1. Melt butter in a large non-stick skillet over medium heat. Add pork, green onion, carrot, and broccoli; cook and stir until pork is cooked through, 7 to 10 minutes. Transfer pork mixture to a bowl and return skillet to medium heat.

  2. Stir egg into the skillet and scramble until completely set. Add pork mixture back into the skillet; stir in rice, peas, soy sauce, garlic powder, and ground ginger. Cook and stir until heated through, 7 to 10 minutes.

Nutrition Facts (per serving)

557 Calories
13g Fat
81g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 557
% Daily Value *
Total Fat 13g 17%
Saturated Fat 6g 31%
Cholesterol 137mg 46%
Sodium 815mg 35%
Total Carbohydrate 81g 29%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 26g
Vitamin C 16mg 80%
Calcium 71mg 5%
Iron 6mg 32%
Potassium 495mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love