Almost Classic Pork Fried Rice

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.

Yield:

4 servings (serving size: about 2 cups)

Recipe from

Recipe Time

Total: 24 Minutes

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

Ingredients

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

Preparation

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.

Note:

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

Mark Bittman,

January 2011