Recipe by Olies
"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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1 (6 ounce)
boneless pork loin chop, cut into small pieces
green onion, chopped
cold cooked rice
4 1/2 teaspoons
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
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.
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.
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!
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.
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!
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.
This a great recipe to use as a basis. I could tell it would be bland so I marinated the pork chunks in soy sauce for a few hours. I added the spices to the pork and vegies and then again when I added the rice. I put soy sauce in to my liking and tossed one last time in the wok before servings. Turned out great. Four stars is because I did add more things.
* 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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