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!
Almost Classic Pork Fried Rice
Photo: John Autry; Styling: Cindy Barr
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Amount per serving
- Calories: 408
- Fat: 12.4g
- Saturated fat: 2.6g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 3.6g
- Protein: 21g
- Carbohydrate: 49.3g
- Fiber: 6.5g
- Cholesterol: 82mg
- Iron: 2.4mg
- Sodium: 627mg
- Calcium: 79mg
- 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
- 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.
Total time is 4 hr. 24 min. if you don't have leftover chilled rice.
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