Quick Pork Fried Rice

Quick Pork Fried Rice

Carrie Elizabeth

"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."
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Ingredients

45 m servings 380 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 56
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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...

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 s...

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. I...

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...

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

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!

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'...

I used it as a base recipe - I left out the celery. Added some hoisin sauce and a dash of fish sauce. Tasty!

I love to use leftovers in "new" dishes!! lol. I used teriyaki sauce instead of soy. I whole heaping tbsp of minced garlic (it's winter we need the immune system boost), leftover corn, and onion...

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