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 Cooking Light

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Recipe Time

Total: 24 Minutes

Nutritional Information

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. 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. 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. 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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