QUICK PORK FRIED RICE
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.
Provided by Carrie Elizabeth
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 48.8 g, Cholesterol 30.1 mg, Fat 12.8 g, Fiber 1.9 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 202.1 mg, Sugar 2 g
PORK FRIED RICE
"My husband anxiously awaits the nights we have pork because he knows I'll use the leftovers in this recipe," explains Norma Reynolds of Overland Park, Kansas. "Add a few fortune cookies to make the meal special."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the vegetables in 1 tablespoon of oil until crisp-tender; remove and keep warm. Heat remaining oil over medium heat. Add eggs; cook and stir until completely set. Add the pork, rice, soy sauce, salt, pepper and vegetables; cook and stir until heated through.
Nutrition Facts : Calories 306 calories, Fat 14g fat (3g saturated fat), Cholesterol 178mg cholesterol, Sodium 335mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein.
PORK FRIED RICE
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.
Provided by Olies
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, 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.
- Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.
Nutrition Facts : Calories 556.6 calories, Carbohydrate 80.7 g, Cholesterol 136.6 mg, Fat 13.3 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 6.2 g, Sodium 814.9 mg, Sugar 2.7 g
BBQ PORK FRIED RICE
Provided by Guy Fieri
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Pork: In medium bowl, add soy and oyster sauce, ginger and garlic, and sesame oil. Add pork and let marinate for 1 hour in the refrigerator.
- Heat grill to medium-high, and grill pork on both sides until done. Heat remaining marinade to 165 degrees F and use to baste meat as it cooks. When meat is almost cooked through, glaze both sides with sweet and sour sauce and let finish cooking while sauce caramelizes on meat. Remove from grill, allow to stand for 10 minutes, and cut into 1/2-inch pieces.
- Rice: While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke. Add ginger, as well as all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan.
- Once entire mixture is thoroughly combined, pour beaten eggs over rice and vegetables, and toss again rapidly until all egg is cooked. Add the soy sauce, oyster sauce, and sesame oil. Mix thoroughly and then add pork.
- Garnish with green onions and sesame seeds. Serve immediately.
PORK FRIED RICE
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 teaspoons of the oil in a large skillet over medium heat. Add eggs and cook 2 to 3 minutes, stirring frequently, until cooked through and scrambled. Remove eggs from pan and set aside.
- To the same skillet over medium heat, add remaining 2 teaspoons oil. Add scallions, carrots and garlic and saute 2 minutes. Add rice and pork; cook 1 minute, stirring constantly. Add black bean sauce and stir to coat rice. If the black bean sauce is overly thick, add chicken stock and bring to a boil. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fluff with a fork and season, to taste, with salt and black pepper. Stir in cooked egg just before serving.
PORK-FRIED DIRTY RICE
Provided by Sunny Anderson
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large nonstick saute pan or wok, heat the oil over high heat. When the oil begins to swirl, add the ground pork, salt and ginger. Break the pork up with a spoon and stir while browning. When the pork is cooked through and golden, add the garlic, scallions, bean sprouts and peas. Stir and cook for a minute or so more, then push it to the side and add a bit more oil, if needed. Add the rice and quickly stir to heat and toast the rice. Once a crust has formed on some of the rice, add the soy sauce and chili sauce. Season with more salt, if needed. Incorporate the rice with the rest of the ingredients in the pan. Once combined, push to the sides and add the eggs to the center, allowing the eggs to curdle lightly. Rapidly stir the rice in to coat while the eggs are cooking. The eggs act as glue instead of being left as big curds separated from the rice. Transfer to a serving bowl and serve immediately.
- Rinse the rice 3 times to remove the starch. Put the rice in a medium saucepan. Fill the saucepan with enough water to cover the rice by 1/2-inch. Or measure by putting your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring the rice to a simmer over low heat, then cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let the rice stand another 5 minutes, covered.
PORK FRIED RICE
Because pork is rather rich, I like to add a touch of hoisin sauce-the pork can stand up to it. The malt vinegar balances out the flavors, cutting through the richness and sweetness.
Provided by Kylie Kwong
Categories Wok Egg Pork Rice Side Stir-Fry Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free
Yield Serve as a meal for 4 or as part of a banquet for 4-6
Number Of Ingredients 12
Steps:
- Using a sharp knife, cut pork fillets into 5 mm (1/4 inch) slices, then cut into 5 mm (1/4 inch) strips and set aside.
- Heat half the oil in a hot wok until surface seems to shimmer slightly. Pour beaten eggs into wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 minute or until almost cooked through. Carefully remove omelette from wok with a spatula and drain on kitchen paper. Set aside.
- Heat remaining oil in hot wok and stir-fry onion and ginger for 30 seconds. Add sugar and stir-fry for 30 seconds. Add pork and stir-fry for a further 30 seconds. Stir in hoisin sauce, soy sauce, vinegar, and sesame oil and cook, stirring, for 1 minute. Toss in rice and reserved omelette and stir-fry, using a spatula to break up the egg into smaller pieces, for 1 minute. Lastly, add spring onions and stir-fry for a further 30 seconds or until well combined and rice is heated through.
- Transfer rice to a platter and serve.
PORK FRIED RICE
If you have any leftover cooked rice, use it for this dish-it won't stick together in the skillet and it's an economical, tasty supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 15m
Number Of Ingredients 11
Steps:
- In a wok or large nonstick skillet, heat 1 tablespoon oil over high. Meanwhile, in a small bowl, lightly beat eggs with 1/4 teaspoon soy sauce to combine. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set, 1 minute, then fold in thirds with a spatula. Transfer cooked eggs to a work surface and cut into 1/2-inch pieces.
- Add 1 tablespoon oil to wok and swirl to coat. Add garlic, ginger, and scallion whites and cook, stirring constantly, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. Add carrots, peas, and rice and stir to combine. Add cooked egg, 2 tablespoons soy sauce, and vinegar and cook, stirring constantly, until rice is coated, about 1 minute. Let cook, undisturbed, until warm, about 1 minute. Top with scallion greens and serve.
Nutrition Facts : Calories 411 g, Fat 22 g, Fiber 3 g, Protein 22 g
EASY PORK FRIED RICE
Field editor Joyce Kramer writes from Donalsonville, Georgia, "We love pork roast, but we know there will be leftovers. I like to use them up in this fast-to-fix stir-fry."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large skillet or wok, heat oil over medium-high heat; add egg. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to a plate and keep warm. , In the same pan, stir-fry the pork, onion and bean sprouts for 2-3 minutes or until onion is tender. Add rice and broth; cover and cook for 1-2 minutes or until heated through. , Chop egg into small pieces; add to rice mixture. Stir in the soy sauce, green onion, sugar and pepper.
Nutrition Facts : Calories 433 calories, Fat 15g fat (3g saturated fat), Cholesterol 154mg cholesterol, Sodium 502mg sodium, Carbohydrate 49g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.
PORK FRIED RICE
Enjoy hearty dinner tonight with an easy pork and veggies recipe that's cooked with rice in just 25 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Heat wok or 10-inch skillet over medium heat until hot. Add 1 tablespoon of the oil; rotate wok to coat side. Add mushroom; stir-fry 1 minute. Add bean sprouts, onions, rice and pork; stir-fry about 5 minutes, breaking up rice, until hot.
- Push rice mixture to side of wok; add remaining 1 tablespoon oil to wok. Add eggs; cook and stir over medium heat until eggs are thickened throughout but still moist. Stir eggs into rice mixture.
- Stir in peas, soy sauce and pepper. Cook until thoroughly heated.
Nutrition Facts : Calories 450, Carbohydrate 51 g, Cholesterol 130 mg, Protein 19 g, ServingSize 1 Serving, Sodium 1000 mg
CHINESE PORK FRIED RICE
Pretty peas and crunchy carrots add color to tender poultry and rice in this savory supper recipe sent by Peggy Vaught of Glasgow, West Virginia.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the pork, carrot, broccoli, peas and onion in butter until pork is no longer pink. Remove from skillet and set aside. , In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, garlic powder, ginger and pork mixture; heat through.
Nutrition Facts : Calories 338 calories, Fat 13g fat (6g saturated fat), Cholesterol 163mg cholesterol, Sodium 597mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
QUICK PORK FRIED RICE
Making use of leftover pork and cooked rice, this delicious take on takeout comes together faster than you can order the No. 5 on the value menu. -Judy Lammers, Columbia, Missouri
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Set aside., In the same skillet, combine the rice, pork, peas, soy sauce and garlic powder; heat through. Meanwhile, chop egg into small pieces; add to skillet. Remove from the heat; stir in lettuce and onions. Serve immediately.
Nutrition Facts : Calories 366 calories, Fat 8g fat (3g saturated fat), Cholesterol 149mg cholesterol, Sodium 869mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 2g fiber), Protein 24g protein.
PORK FRIED RICE
Super way to use up leftover rice and pork. So easy and quick, a great supper. Just add a salad, you're done!
Provided by MizzNezz
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large skillet.
- Saute mushrooms for 2 minutes.
- Add bean sprouts, rice, pork, and onion.
- Cook and stir for 6 minutes.
- Push rice to the side of the skillet.
- Add the 1 T oil; add eggs; cook and stir until eggs are thickened.
- Stir eggs and rice together.
- Stir in soy sauce and pepper.
Nutrition Facts : Calories 347.6, Fat 14.2, SaturatedFat 2.6, Cholesterol 139.5, Sodium 811, Carbohydrate 43.7, Fiber 1.4, Sugar 2, Protein 10.9
CHINESE PORK FRIED RICE
Stir-fried pork is tossed with cooked rice, spring onions, peas, and curry paste, a brilliant combination!
Provided by Dandan De
Categories World Cuisine Recipes Asian
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Mix rice wine, soy sauce, and cornstarch together in a bowl. Add pork; toss until evenly mixed.
- Preheat a wok or deep saucepan over medium-high heat. Pour in peanut oil. Cook pork in the hot oil in batches until evenly browned, 2 to 3 minutes per batch. Transfer to a plate using a slotted spoon. Cook onion in the remaining oil until softened, 2 to 3 minutes.
- Mix curry powder and water in a bowl to form a paste.
- Stir curry paste, spring onion, and salt into the wok. Add rice, stirring to break up any lumps. Stir in peas. Return pork to the wok; cook and stir until rice and pork are heated through, 4 to 5 minutes.
Nutrition Facts : Calories 460 calories, Carbohydrate 52.5 g, Cholesterol 33.6 mg, Fat 18.4 g, Fiber 4.7 g, Protein 19.4 g, SaturatedFat 3.9 g, Sodium 809.9 mg, Sugar 1.5 g
CRISPY PORK FRIED RICE
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1/2 tablespoon of the peanut oil in a large skillet over medium-high heat. Add eggs and tilt pan to coat the surface. Cook eggs in an even layer until cooked through, flipping halfway through cooking (about 2 minutes per side). Remove eggs, dice into small pieces and set aside.
- To the same pan, heat remaining peanut oil. Add onion, garlic and ginger and cook 2 minutes. Add diced pork and cook 3 minutes, until golden brown. Add rice, soy sauce and sesame oil and cook 2 minutes to heat through. Season, to taste, with salt and black pepper. Remove from heat and stir in cilantro.
- Transfer to a serving plate and top with chopped eggs.
THE BEST PORK FRIED RICE
We were inspired by the Cantonese-style BBQ pork fried rice for its sweet and slightly smoky flavor. The pork strips are marinated in a savory sauce with a hint of honey, with extra sauce for seasoning the whole dish. It's important to cook the components on high heat to get a quick sear and even browning. Tossing the food in the skillet is quicker and more efficient than stirring with a spoon. If you don't know how, this recipe is an excellent one to practice with.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Whisk together the soy sauce, hoisin, Shaoxing wine, honey, sesame oil and garlic in a medium bowl until combined. Reserve 1/2 cup of the soy marinade for the rice.
- Cut the pork into 2-inch strips about 1/4-inch thick and toss in the soy marinade until completely coated. Let sit uncovered at room temperature for 30 minutes to let the marinade penetrate. Drain through a mesh strainer, discard the marinade and return the pork to the bowl.
- Heat 2 tablespoons of the vegetable oil in a large nonstick skillet or wok over high heat until the oil shimmers and tiny wisps of smoke are visible. Cook the pork, tossing often, until browned but not charred, about 2 minutes. Transfer to a large bowl.
- Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Cook the onions, tossing often, until translucent and just tender, about 2 minutes. Add 1/3 cup of the reserved marinade and cook, stirring occasionally, until the liquid has almost completely evaporated, 1 to 2 minutes. Transfer the onions to the large bowl.
- Heat 2 tablespoons of the vegetable oil in the same skillet over high heat. Cook the snow peas and bean sprouts, tossing often, until bright green but lightly browned in spots, about 2 minutes. Transfer to the large bowl.
- Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Add the beaten eggs and stir vigorously for 10 seconds (no, really, 10 seconds). Transfer to the large bowl and break the egg up into 1-inch pieces.
- Heat the remaining 2 tablespoons vegetable oil in the same skillet over high heat. Add the rice, patting it down into an even layer and breaking up any clumps, and let sit undisturbed for 1 minute to fry. Then vigorously toss, breaking up any clumps, until the grains dry out, separate and start to crisp and lightly brown, about 3 minutes.
- Add the pork, vegetables and egg to the rice and vigorously toss (or stir) until completely combined and the ingredients are evenly distributed into the rice. Season with the remaining soy marinade if necessary, adding 1 tablespoon at a time and tossing well to combine.
- Top the fried rice with the scallions and basil before serving.
CHINESE MUSHROOM PORK FRIED RICE
I make this often, it is a favorite at my house! Make certain that your rice is cold before using in this recipe, so don't throw out that leftover rice from your Chinese food take-out, or prepare your rice a day ahead and refrigerate. The chili flakes are optional, add in if you like some heat! You can really make this rice using whatever cooked meat you have on hand. In place of the mushrooms you can use cooked fresh or frozen peas or use both! Cooking and prep time does not include cooking the rice.
Provided by Kittencalrecipezazz
Categories Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a skillet or wok, add in the eggs and cook breaking up into small pieces; remove to a bowl or plate and set aside.
- Add in 1 more tablespoon oil; heat until hot.
- Add in the chili flakes (if using) chopped onions, and red bell pepper; saute for about 4 minutes or until soft, adding in the garlic the last 2 minutes of cooking.
- Add the eggs back into the wok or skillet along with the cooked cold rice and cooked pork and mushrooms.
- Add in the soy sauce (starting with 1/4 cup) mix until heated thoroughly.
- Place in a large bowl and sprinkle with chopped green onions.
- Delicious!
Nutrition Facts : Calories 308.5, Fat 11.1, SaturatedFat 2.2, Cholesterol 158.6, Sodium 1082.9, Carbohydrate 40.5, Fiber 1.9, Sugar 3.3, Protein 12.1
PORK FRIED RICE
One of my favorite recipe's to make when I was helping my grandmother with the cooking was fried rice. Over the years, I have developed a variation all my own. I usually make this when I have left over pork roast or ham. I hope you enjoy!
Provided by Carrie in Indiana
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut meat into thin strips, about an inch long.
- Saute scallions in oil for about 5 minutes.
- Add peppers and cook until soft.
- Remove and keep warm.
- Add meat and brown.
- Add soy sauce, garlic and black pepper.
- Simmer for a minute or two, until liquid is absorbed into meat.
- Add scallions and peppers back to pan.
- Add cooked rice and heat through.
- While mixture is heating through, in a small bowl beat egg.
- Then in a small fry pan, scramble egg.
- Add to rice mixture and serve.
Nutrition Facts : Calories 316.7, Fat 6.3, SaturatedFat 1.3, Cholesterol 105.8, Sodium 538.5, Carbohydrate 54.5, Fiber 0.8, Sugar 0.4, Protein 8.7
CHINESE PORK FRIED RICE
Although others have said that their recipes for Chinese Fried Rice is authentic, that is really an impossibility, because different Chinese cooks prepare it slightly differently, so what is authentic? I have seen recipes that did not contain sesame oil, yet most Chinese dishes of any kind contain some sesame oil. I have seen other recipes where they just scramble the eggs, yet the eggs should be incorporated by using a back and forth action with a fork. Try this easy recipe and I am sure you will like the results.
Provided by Alan Leonetti
Categories Rice
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- In a small pot bring the water to a boil. Stir in the rice. Cover with a lid and set aside.
- Cut the pork into tiny diced pieces.
- In a large skillet, place the vegetable oil over medium-high heat and get it hot. Place onions into skillet and fry until almost transparent. Add the peas and carrots, stirring until thawed and heated thoroughly.
- The rice should now be ready. Pour rice into skillet. Add the diced pork, soy sauce and sesame oil.
- In a small bowl, with a fork, beat the eggs well. Slowly pour the beaten eggs into the rice mixture, constantly stirring with a fork in a back and forth action, rather than a circular action. You do not want the eggs to solidify like scrambled eggs or fried eggs.
- You could omit the pork and have just Chinese Fried Rice.
Nutrition Facts : Calories 956.4, Fat 47.5, SaturatedFat 10.4, Cholesterol 286.5, Sodium 2186.6, Carbohydrate 88.7, Fiber 3.9, Sugar 2.8, Protein 41.6
HOMEMADE PORK FRIED RICE
Ordering pork fried rice was a favorite in my household growing up, so my mom decided to try to make it herself to save some money. The result: A recipe that you family and friends will swear you bought!
Provided by TOMMYGRRL723
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 2h15m
Yield 6
Number Of Ingredients 15
Steps:
- Combine pork, soy sauce, red wine, brown sugar, honey, cinnamon, and garlic in resealable zip-top bag. Seal and squish the bag to make sure marinade is evenly dispersed over the meat. Let stand at room temperature for 1 hour or refrigerate overnight for best results.
- Preheat the oven to 350 degrees F (175 degrees C). Drain marinade into a cup and reserve. Place pork on a rimmed baking sheet.
- Bake in the preheated oven, turning and basting with the marinade frequently, until pork is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Heat oil in a large skillet or wok over medium to medium-high heat. Pour eggs into the skillet; cook and stir until set but still fluffy, 3 to 4 minutes. Add pork, rice, and onion. Stir to combine. Cook, stirring occasionally, until onion begins to turn translucent, about 6 minutes.
- Sprinkle peas, bean sprouts, and soy sauce onto the fried rice. Stir to incorporate and cook, stirring occasionally until heated through, about 5 minutes. Add green onions and mix to combine. Serve immediately.
Nutrition Facts : Calories 248 calories, Carbohydrate 24.9 g, Cholesterol 86.5 mg, Fat 9.9 g, Fiber 1 g, Protein 14.1 g, SaturatedFat 2 g, Sodium 797.2 mg, Sugar 4.2 g
30-MINUTE PORK FRIED RICE
Easy 30-minute pork fried rice. Perfect for a busy weeknight meal.
Provided by Sapper26
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Bring water and rice to a boil in a large pot. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Meanwhile, combine soy sauce, chili garlic sauce, and hoisin in a bowl.
- Heat a wok or large skillet over high heat. Add 1 tablespoon peanut oil; swirl to coat. Add pork in a single layer; cook, without stirring, for 2 minutes. Stir-fry until pork is no longer pink in the center and juices run clear, about 4 minutes. Transfer pork to soy sauce mixture; toss to coat.
- Pour egg into the pan; cook, without stirring, until set, about 45 seconds. Cut egg into bite-sized pieces.
- Add remaining 1 tablespoon oil to pan; swirl to coat. Add bell pepper, edamame, and 1/2 cup green onions; stir-fry 1 minute. Add cooked rice; stir-fry 2 minutes. Add pork and soy sauce mixture; cook, stirring constantly, until heated through, about 1 minute. Top rice with egg and remaining green onions.
Nutrition Facts : Calories 626.9 calories, Carbohydrate 104.9 g, Cholesterol 60.7 mg, Fat 13.2 g, Fiber 2.8 g, Protein 23.2 g, SaturatedFat 3.3 g, Sodium 533.9 mg, Sugar 2.1 g
STIR-FRIED RICE WITH PORK
A very easy recipe. If you have left over rice and you are in a hurry this is the recipe to make. The rice needs to be cold in order to fry right. You can use less rice if you like or more hot pepper flakes if you like it really hot.
Provided by Catnip46
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions, celery and pork in oil until vegetables are tender crisp.
- Add rice and water chestnuts.
- Combine pepper, salt, egg and soy sauce. Stir into rice mixture.
- Cook, stirring 2-3 minutes or until heated.
Nutrition Facts : Calories 435.6, Fat 12.6, SaturatedFat 2.6, Cholesterol 124.8, Sodium 746.9, Carbohydrate 46.8, Fiber 2, Sugar 1.6, Protein 31.5
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