Almost Classic Pork Fried Rice

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!

Nice, flavorful dish. Lots of different veggie options. The only significant possible flavor profile change I made was to use sake instead of mirin. It worked wonderfully. When I asked if he liked it, my husband pointed out he had gone back for thirds. Definitely a winner.

We loved this meal! Rice came out perfect and the flavor combination was spot on. Addition; fresh green beans as we had them on hand and a little bacon for flavoring. Also used sherry/pinch of sugar for mirin. Laborious to chop but quick to cook. My mom made a version of this which our family liked when I was growing up. The seasoning in this took the dish from solid "transform your leftovers" meal to an intentional "cook from fresh" because it is that good. Refrigerating the rice and tossing it in the oil kept the rice perfect. Will do this version again and again. I would put this as a five star for every day meal but it isn't a gourmet, high dining this site implies for a 5 star.

Our family really enjoyed this, and I for sure added siracha at the end! Though it was not the most authentic of meals, it sure sufficed for a great meal with lots of nutrients. Add more garlic and ginger if you so please, it can hold up against the bolder flavors of them.

My husband I love this recipe. I deglaze the pan with Sherry if it starts to stick too much, and cooking mise en place is a must. I find this recipe to be flexible - and have even made it without the meat and adjusted the sauce accordingly. I found the original recipe to not make much - so I usually triple it so we have left overs.

I didn't love this, I thought it was sort of bland and that some of the ingredient amounts were off. I made this mostly as written except I left out the water chestnuts because I don't like them and substituted powdered ginger for the fresh, maybe that was the problem...

I thought that this dish was very good. Since I didn't have any leftover rice and the recipe called for long grain rice which would take 4 hours (!), I used a quick cooking whole grain rice which was delicious. This was very easy to make and my whole family loved it. Great cold for lunch the next day!!

Needs a lot more kick. I added lemongrass sauce; my husband added shiracha chili sauce. Used less rice, more bean sprouts.

Not the best recipe I've ever made from Cooking Light. I made it exactly as written, but something seems to be missing. Also, this is supposed to make four 2 cup servings. I measured it out and only came up w/ 2 servings.

This was an excellent recipe. Made the rice several days ahead so it was well chilled. Only substitute I made was omitting the bean sprouts with finely shrdded Savoy cabbage. Great flavor and easy to make once all the prep work was done. I prefer a bit of spice so added some chili-garlic sauce at the table. Made enough with leftovers for lunch and another meal. This is a keeper.

Least successful recipe I've ever made from Cooking Light. Followed it exactly and got mushy/mealy rice and pork that was lacking flavor. Ended up with wasted food and an empty stomach.

This is the only authentic tasting fried rice recipe I have ever had! It was just like take-out, minus the grease! It's a must to have the ingredients prepped and measured before you begin this recipe, as it comes together very quickly. If you're having company you could do all the prep before they arrive, and then start when everyone's there. This makes awesome leftovers for lunch too!

This is by no means a quick and easy dish when you take into account all the chopping, but it is so yummy that it's worth it. I do recommend making sure your non-stick pan is a good non-stick pan, but unlike some of the more negative reviews none of the rice stuck to the pan when I made this dish. I followed the recipe exactly and I'm really looking forward to eating this for leftovers again for lunch tomorrow! (By the way, on Weight Watchers this is 9 or 10 points plus - depending on the rice - for a LOT of food.)

Having lived in Asia for many years, I found that this stir fried rice falls slightly short of being "almost classic". what I did was added some barbecue sauce to the diced pork and then stir fried. This added some zing and more depth to the combined ingredients.

Really good. As long as you think ahead and prepare the rice the night before the prep isnt that bad. I did have some trouble with the rice sticking to the pan but that was because I used olive oil rather than vegetable oil which heats to a higher temperature. Next time I make it that will be my only adjustment since the flavors were great.

I would have given this recipe three stars but for the fact that the way they have you make it guarantees that half the rice is going to be left stuck in the pan. They should tell you to use a well seasoned wok or use a realistic amount of oil. Flavor was good though. I used Cook's Illustrated method for precooking the rice, toast in a dry pan for about 5 minutes, then boil in 4qts water, drain, spread on foiled cookie sheet to cool. This makes the rice v. tasty and prevents clumping.

the entire family liked this recipe. It did take a bit of time to prep all the ingredients (which is a MUST in this recipe) but once cooking started it went quickly. It was a generous portion of fried rice and much healthier than take-out. I had no problem with the rice sticking but I also cook with non-stick pans. Didn't think it was bland at all. I do not use low-sodium soy sauce so perhaps the added salt gave it more flavor. The kids and husband said to put this on the "keeper" list. I will also try the recipe with chicken and shrimp

This was great. You need to have everything ready to go, because the steps move along quickly, but we thought it was really good, and full of flavor. We didn't have mirin on hand, but used apple juice as a substitute from some suggestions online, and it worked fine. Less greasy, and more tasty than take-out!

I'm not sure why there are so many low scores, but this dish is AWESOME. So full of flavor...don't omit the ginger, it totally makes the dish. Wish that I would have doubled the recipe when I cooked it. Delish!

This was wonderful - the best fried rice we've made. Not sure what was wrong with the other reviewers, but I guess cooking is a skill not everyone has. It did take longer to make in an electric wok than the recipe stated. We added sambal olek to our individual bowls for heat. This is now our go-to fried rice recipe.

My family loved this recipe--we all agreed it is much better than what you order in a chinese restaurant. I prepared it exactly as described with the exception of adding ginger, which my gang does not care for. Maybe I have less than discriminating taste, but I thought it was delicious.

Very bland. Followed recipe to the letter and rice came out mealy and I was worried that pork was not fully cooked. A lot of prep for a mediocre recipe.

I agree with the previous review. There is something missing. I used Olive Oil and not Peanut Oil. I know that would have added a touch more flavor.

very disappointed - time consuming prep. final result not very flavorful. used pork loin, needs something else besides mirin and soy sauce for taste.