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Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke Photo by: Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Sesame Pork Rice

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.

Cooking Light JULY 2003

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

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 438
  • Calories from fat: 25%
  • Fat: 12.1g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 2.4g
  • Protein: 30.1g
  • Carbohydrate: 48.6g
  • Fiber: 1g
  • Cholesterol: 63mg
  • Iron: 5.9mg
  • Sodium: 593mg
  • Calcium: 12mg
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Sesame Pork Rice recipe

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