Sesame Pork Rice

Photo: Lee Harrelson

Brightly flavored with garlic, ginger, soy sauce, and rice vinegar, this pork fried rice recipe is faster than take-out—ready in just 15 minutes.


4 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 438
Caloriesfromfat 25 %
Fat 12.1 g
Satfat 3.1 g
Monofat 4.8 g
Polyfat 2.4 g
Protein 30.1 g
Carbohydrate 48.6 g
Fiber 1 g
Cholesterol 63 mg
Iron 5.9 mg
Sodium 593 mg
Calcium 12 mg


2 (3 1/2-ounce) bags boil-in-bag long-grain rice
1 pound boneless center-cut loin pork chops, cut into bite-sized pieces
1 1/2 teaspoons bottled minced garlic, divided
1 teaspoon bottled ground fresh ginger, divided
1 tablespoon dark sesame oil, divided
3 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
1/2 cup chopped green onions
1 tablespoon toasted sesame seeds


Cook rice according to package directions; omit salt. Drain well; set aside.

While rice cooks, toss pork with 1/2 teaspoon garlic and 1/2 teaspoon ginger. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; sauté 3 minutes or until done. Remove from pan; keep warm.

Heat 1 teaspoon oil in pan over medium-high heat; add 1 teaspoon garlic and 1/2 teaspoon ginger; sauté 30 seconds. Add rice, soy sauce, hoisin sauce, and vinegar; cook 2 minutes, stirring constantly. Stir in pork; cook 2 minutes or until thoroughly heated. Sprinkle with green onions and sesame seeds.

Elaine Magee, M.P.H., R.D. and Marge Perry,

Cooking Light

July 2003
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