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Quick Pork Fried Rice

Quick Pork Fried Rice

  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
Carrie

Carrie

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

Carrie
32

Carrie

3/23/2014

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! Note: For the oil, use what you feel you need to keep the stir-fry moving. If you can do that on 2 tsps. total, great! I think the trick to using less oil is to get your pan just the right temperature. If the heat is too low the oil gets sucked up quickly. I never measure when I cook my tried and true recipes so estimating the amount of oil was difficult, I admit. I have switched to light olive oil in my kitchen for almost everything. Grapeseed oil would be best for this as it is really light and can tolerate higher heats without compromise. For those saying the recipe needs flavour - follow the recipe!!! I know powdered ginger doesn't give the flavour, hence I advise FRESH in the recipe and should be used to taste.

robograndma
29

robograndma

9/28/2012

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.

Occasional Cooker
24

Occasional Cooker

10/8/2012

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.

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