Pork Fried Rice Recipe - Allrecipes.com
Pork Fried Rice Recipe
  • READY IN 30 mins

Pork Fried Rice

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.
  2. Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 18, 2013

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

 
Most Helpful Critical Review
Feb 20, 2014

I'll give it two instead of 1 because maybe I did something wrong. This was terribly bland. I even added extra salt and white pepper and made some sweet and sour sauce. There just was no flavor to it.

 
Feb 23, 2013

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.

 
Apr 19, 2013

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!

 
Jul 19, 2013

This was very tasty but does need some changes in measurements for our taste. I used 3 green onions, fresh garlic & ginger - lots more than 1/8 tsp & 2 cups rice. I didn't use pork as I was just looking for a rice side dish. The broccoli & carrots were really good in this dish. Using gluten free soy sauce (Bragg) makes this a good GF choice.

 
Jul 12, 2013

GREAT dinner... rather than use the veggies in the recipe, I added added a 1 lb. bag of frozen "Stir Fry Sugar Pea Blend" after changing the serving size to 8. It was a big hit with my grandchildren... they loved it :-). Wouldn't hesitate to make this recipe again. Simple to make and most enjoyable!

 
Sep 15, 2014

I couldn't believe how good this recipe is and how easy. I used left over cooked pork loin roast, 1/2 c of the veggies, 2 green onions, 1.5 cup of brown Thai cold cooked rice and a frozen ginger cube. Best fried rice I ever made! All with left overs. Amazing.

 
Jul 29, 2013

It's true that what they serve as take out doesn't taste like real fried rice. I'd never had it before let alone made it, and it was a winner! I upped the butter, used a bag of frozen mixed veggies, half a Vidalia and the chicken from one of the drumsticks I was making as the main course. For a little extra chicken flavor I poured some broth over the veggies and let it cook off. I also used more rice and increased the ingredients for the last step.

 

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Nutrition

  • Calories
  • 557 kcal
  • 28%
  • Carbohydrates
  • 80.6 g
  • 26%
  • Cholesterol
  • 137 mg
  • 46%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 26.1 g
  • 52%
  • Sodium
  • 811 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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