"This is my revised version of another pork fried rice 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. Enjoy." — Olies
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1 (6 ounce)
boneless pork loin chop, cut into small pieces
green onion, chopped
cold cooked rice
4 1/2 teaspoons
Made this with leftover porkchops that I ground in the Cuisinart. I used Bragg's instead of soy sauce to make it gluten-free. Doubled the recipe and it turned out delicious!
I tried this with cold, leftover pork chops. I liked it so much that I blogged about it. Here's my blog to read how I put a bit of a spin on it. http://1organizedmomma.blogspot.ca/2013/04/leftovers-yummy.html
This is pretty good but needs a lot more rice - at least for us. I used fresh garlic and fresh ginger which adds a lot to the nice fresh flavors.
I am making this for the second time for dinner tonite. I too am using fresh garlic but not ginger. We love this recipe...
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Fried Rice
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 120
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