Quick and Easy Pork Fried Rice

Quick and Easy Pork Fried Rice Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr

 

Forget takeout! We're fired up for Quick and Easy Pork Fried Rice. The pork is very tender and we love the sweet and sour flavor of the sauce.

Yield:

Serves 6 (serving size: 1 cup)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Nutritional Information

Calories 302
Fat 10.9 g
Satfat 2.5 g
Monofat 4.1 g
Polyfat 2.5 g
Protein 16.4 g
Carbohydrate 36 g
Fiber 2.8 g
Cholesterol 57 mg
Iron 2.9 mg
Sodium 467 mg
Calcium 52 mg

Ingredients

2 (8.5-ounce) pouches precooked basmati rice
1/4 cup lower-sodium soy sauce
1 tablespoon chili garlic sauce
1 1/2 teaspoons hoisin sauce
2 tablespoons peanut oil, divided
1 pound boneless pork shoulder (Boston butt), trimmed and thinly sliced into 1-inch pieces
1 large egg, lightly beaten
1 1/2 cups chopped red bell pepper
1 cup frozen shelled edamame
2/3 cup thinly sliced green onions, divided

Preparation

1. Heat rice according to package directions.

2. Combine soy sauce, chili garlic sauce, and hoisin in a bowl. Heat a wok or large skillet over high heat. Add 1 tablespoon oil; swirl to coat. Add pork to pan in a single layer; cook 2 minutes, without stirring. Stir-fry pork for 4 minutes or until done. Add pork to soy sauce mixture; toss to coat.

3. Add egg to pan; cook 45 seconds or until set. Remove egg from pan; cut into bite-sized pieces.

4. Add remaining 1 tablespoon oil to pan; swirl to coat. Add bell pepper, edamame, and 1/2 cup onions; stir-fry 1 minute. Add rice; stir-fry 2 minutes. Add pork and soy sauce mixture; cook 1 minute, stirring constantly. Top rice mixture with egg and remaining onions.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Kate Parham,

October 2013
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