Pork Fried Rice

Pork Fried Rice

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"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

30 m servings 557 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 80.6g
  • 26%
  • Protein:
  • 26.1 g
  • 52%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 811 mg
  • 32%

Based on a 2,000 calorie diet

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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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  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.

Reviews

59
  1. 65 Ratings

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Most helpful positive review

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/le...

Most helpful critical review

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 ...

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/le...

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 ju...

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 grandchi...

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 ...

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 vegg...

Made this to use leftover Grilled Turkey Tenderloin and leftover brown/wild rice. Used, in this order. Two eggs, scrambled flat, removed from pan, then sliced thin. Onions, carrots, mushrooms. T...

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...