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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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Nutrition

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  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 80.6g
  • 26%
  • Protein:
  • 26.1 g
  • 52%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 811 mg
  • 32%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Cord Steph
55
4/18/2013

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/leftovers-yummy.html

Baking Nana
42
2/23/2013

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.

Genelle
31
4/19/2013

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!