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.

Mark Bittman
Recipe by Cooking Light January 2011

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John Autry; Styling: Cindy Barr

Recipe Summary

total:
24 mins
Yield:
4 servings (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Chef's Notes

Total time is 4 hr. 24 min. if you don't have leftover chilled rice.

Nutrition Facts

408 calories; fat 12.4g; saturated fat 2.6g; mono fat 5.4g; poly fat 3.6g; protein 21g; carbohydrates 49.3g; fiber 6.5g; cholesterol 82mg; iron 2.4mg; sodium 627mg; calcium 79mg.