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Chinese Pork Fried Rice

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"Stir-fried pork is tossed with cooked rice, spring onions, peas, and curry paste, a brilliant combination!"
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25 m servings 460 cals
Original recipe yields 2 servings

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  • Prep

  • Cook

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  1. Mix rice wine, soy sauce, and cornstarch together in a bowl. Add pork; toss until evenly mixed.
  2. Preheat a wok or deep saucepan over medium-high heat. Pour in peanut oil. Cook pork in the hot oil in batches until evenly browned, 2 to 3 minutes per batch. Transfer to a plate using a slotted spoon. Cook onion in the remaining oil until softened, 2 to 3 minutes.
  3. Mix curry powder and water in a bowl to form a paste.
  4. Stir curry paste, spring onion, and salt into the wok. Add rice, stirring to break up any lumps. Stir in peas. Return pork to the wok; cook and stir until rice and pork are heated through, 4 to 5 minutes.


  • Cook's Note:
  • Substitute sherry for the Chinese rice wine if desired.

Nutrition Facts

Per Serving: 460 calories; 18.4 g fat; 52.5 g carbohydrates; 19.4 g protein; 34 mg cholesterol; 810 mg sodium. Full nutrition

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