Almost Classic Pork Fried Rice

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Almost Classic Pork Fried Rice Recipe
Photo: John Autry; Styling: Cindy Barr
Why go out to a restaurant when you can make this Asian favorite at home? Almost Classic Pork-Fried Rice is fresh and tasty, plus a healthy alternative to the original.
4 servings (serving size: about 2 cups)


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2 tablespoons peanut oil or olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 pound boneless pork loin chop, cut into 1/2-inch pieces
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped green onion bottoms (white part)
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
3 cups cooked, chilled long-grain brown rice
1 large egg
3 tablespoons mirin
3 tablespoons lower-sodium soy sauce
1 teaspoon dark sesame oil
1/4 teaspoon freshly ground black pepper
2 cups fresh bean sprouts
1/4 cup canned diced water chestnuts, rinsed and drained
1 cup chopped green onion tops


Total: 24 Minutes

1. Heat a large skillet over medium-high heat. Add 1 tablespoon peanut oil to pan, swirling to coat. Sprinkle 1/8 teaspoon salt over pork. Add pork to pan, and sauté for 2 minutes or until browned on all sides. Remove pork from pan. Add carrot and celery to pan, and sauté for 2 minutes or until lightly browned, stirring frequently. Add carrot mixture to the pork.

2. Add remaining 1 tablespoon peanut oil to pan, swirling to coat. Stir in green onion bottoms, garlic, and ginger; cook for 15 seconds, stirring constantly. Add rice, stirring well to coat rice with oil; cook, without stirring, for 2 minutes or until edges begin to brown. Stir rice mixture, and cook, without stirring, an additional 2 minutes or until edges begin to brown. Make a well in center of rice mixture. Add egg; stir-fry for 30 seconds or until soft-scrambled, stirring constantly.

3. Return the pork mixture to pan. Stir in mirin, and cook for 1 minute or until mirin is absorbed. Stir in the remaining 3/8 teaspoon salt, soy sauce, sesame oil, and pepper. Remove from heat, and stir in bean sprouts and water chestnuts. Sprinkle with green onion tops.

Created date

December 2010

Nutritional Information

Calories 408
Fat 12.4 g
Satfat 2.6 g
Monofat 5.4 g
Polyfat 3.6 g
Protein 21 g
Carbohydrate 49.3 g
Fiber 6.5 g
Cholesterol 82 mg
Iron 2.4 mg
Sodium 627 mg
Calcium 79 mg