READY IN 45 mins

Quick Pork Fried Rice

Read Reviews (14)

"A few leftovers and bits from the fridge turn into a great dinner in less than 45 minutes! If I have a leftover grilled pork chop or the tail of a roast, I freeze it until I have enough for this dish. You can also use chicken and substitute some of the veggies for bits you are cleaning up from the fridge. Serve with sweet Thai chili sauce on the side." — Carrie

Directions

Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until the juice has evaporated, and the mushrooms are browned, about 15 minutes. Set mushrooms aside.
Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute; add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in red bell pepper and cooked mushrooms just until combined.
Stir in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top.

Kitchen-Friendly View

PREP 25 mins
COOK 20 mins
READY IN 45 mins

Reviews More Reviews

Sep 28, 2012

Thank you Carrie for a quick tasty dinner. I cooked extra pork chops when I made my pineapple pork dinner the night before and used them in this. I cheated and used grated ginger in a tube I'm so lazy anymore same with the garlic. Those were the only changes I made. I will make this again and again. PS Daughter took my leftovers and ran.

—robograndma

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Sep 12, 2012

Fresh ginger is really the key to this dish so don't substitute if you can possibly avoid it. You can buy a good size chunk of ginger, peel, dice and freeze in a mini ice-cube tray. Then store in a ziplock bag for a recipe ready kitchen!

—Carrie

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19 Ratings

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Oct 08, 2012

Yum! This made a delicious, quick and easy lunch using some leftover pork chops. I used the vegetables I had on hand, which included all the vegetables in the recipe, except for the celery. In addition, I added some sweet peas and a scrambled egg. Thanks sharing your delicious recipe, Carrie.

—Occasional Cooker

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Jan 11, 2013

I just made this for dinner tonight and it was very good. I doubled the amount of soy sauce. I also scrambled two eggs and mixed those in. I will definitely make this again!

—Jennifer

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Nov 20, 2012

I made this dish and added a few extra ingredients. I added 2 scrambled eggs at the end, 3 more Tablespoons of of Soy Sauce and some Vegetable Rice dry seasoning and fresh ground pepper. I didn't have fresh ginger so I used the dry powder version and more garlic to taste. It was yummy!!!

—CJ

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Sep 21, 2012

This is very good as written and is even great the next day....good luck having some leftover to try!

—Luvs2Cook!

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Jan 29, 2013

See changes in notes

—CindyK56

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May 17, 2013

What a wonderful recipe to make with left-over pork chops! My cooking method may have been slightly different, and I added more pork, more light soy sauce, green peas, and eggs. But that doesn't change the fact that this is a wonderful recipe to suit your own family's taste.

—Paula

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Nutrition

Calories
380 kcal
19%

Carbohydrates
48.8 g
16%

Cholesterol
30 mg
10%

Fat
12.8 g
20%

Fiber
1.9 g
7%

Protein
15.9 g
32%

Sodium
202 mg
8%

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

Nutritional Information

Quick Pork Fried Rice

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 380
Calories from Fat: 115

% Daily Value *
Total Fat 12.8g 20 %
Saturated Fat 2.4g 12 %
Cholesterol 30mg 10 %
Sodium 202mg 8 %
Potassium 401mg 11 %
Total Carbohydrates 48.8g 16 %
Dietary Fiber 1.9g 7 %
Protein 15.9g 32 %
Sugars 2g
Vitamin A 50 %
Vitamin C 27 %
Calcium 5 %
Iron 27 %
Thiamin 70 %
Niacin 68 %
Vitamin B6 34 %
Magnesium 14 %
Folate 63 %

* 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.