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
How to Make It
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.
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.
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.
Total time is 4 hr. 24 min. if you don't have leftover chilled rice.
I absolutely loved loved loved this recipe. I don't get the bad reviews as this was a winner for me. I admit I often expect healthy recipes to be less than yummy sometimes, but this was way better than any restaurant fried rice I've ever had. This will be made over and over. My family loved it too. I didn't have cooked rice of my own, so I bought Uncle Ben's Whole Grain Brown Ready Rice with chicken broth. I let the pork and carrots/celery cook a little longer than called for, and next time I will add peas and another egg because I think that would gild the lilly and I like to mess around with recipes. But as is, this recipe was super....well-seasoned, fresh, and yummy!
Nice, flavorful dish. Lots of different veggie options. The only significant possible flavor profile change I made was to use sake instead of mirin. It worked wonderfully. When I asked if he liked it, my husband pointed out he had gone back for thirds. Definitely a winner.
We loved this meal! Rice came out perfect and the flavor combination was spot on. Addition; fresh green beans as we had them on hand and a little bacon for flavoring. Also used sherry/pinch of sugar for mirin. Laborious to chop but quick to cook. My mom made a version of this which our family liked when I was growing up. The seasoning in this took the dish from solid "transform your leftovers" meal to an intentional "cook from fresh" because it is that good. Refrigerating the rice and tossing it in the oil kept the rice perfect.
Will do this version again and again. I would put this as a five star for every day meal but it isn't a gourmet, high dining this site implies for a 5 star.
Our family really enjoyed this, and I for sure added siracha at the end! Though it was not the most authentic of meals, it sure sufficed for a great meal with lots of nutrients. Add more garlic and ginger if you so please, it can hold up against the bolder flavors of them.
My husband I love this recipe. I deglaze the pan with Sherry if it starts to stick too much, and cooking mise en place is a must. I find this recipe to be flexible - and have even made it without the meat and adjusted the sauce accordingly. I found the original recipe to not make much - so I usually triple it so we have left overs.
I didn't love this, I thought it was sort of bland and that some of the ingredient amounts were off. I made this mostly as written except I left out the water chestnuts because I don't like them and substituted powdered ginger for the fresh, maybe that was the problem...
I thought that this dish was very good. Since I didn't have any leftover rice and the recipe called for long grain rice which would take 4 hours (!), I used a quick cooking whole grain rice which was delicious. This was very easy to make and my whole family loved it. Great cold for lunch the next day!!
Not the best recipe I've ever made from Cooking Light. I made it exactly as written, but something seems to be missing. Also, this is supposed to make four 2 cup servings. I measured it out and only came up w/ 2 servings.
This was an excellent recipe. Made the rice several days ahead so it was well chilled. Only substitute I made was omitting the bean sprouts with finely shrdded Savoy cabbage. Great flavor and easy to make once all the prep work was done. I prefer a bit of spice so added some chili-garlic sauce at the table. Made enough with leftovers for lunch and another meal. This is a keeper.
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