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Almost Classic Pork Fried Rice

Photo: John Autry; Styling: Cindy Barr
Total time 24 mins
Yield 4 servings (serving size: about 2 cups)
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.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

Total time is 4 hr. 24 min. if you don't have leftover chilled rice.