Photo: Becky Luigart-Stayner; Styling: Cindy Barr 
Hands-on Time
20 Mins
Total Time
20 Mins
Yield
Serves 6 (serving size: 1 cup)

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.

How to Make It

Step 1

Heat rice according to package directions.

Step 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.

Step 3

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

Step 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.

Chef's Notes

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.

Ratings & Reviews

Jerseyshorecook's Review

Jerseyshorecook
March 24, 2014
This is a GREAT alt. to chinese takeout. I used brown rice medley to boost the nutrition value of the rice. Used 3 egg whites and threw in broccoli to add in a green veggie to round out the meal. The leftovers also reheat well and are a nice hot lunch treat for my 8 yr old in a thermos! Sometimes I make this with whatever veggies I have laying around in the fridge. Quick and EASY.

recipehoarder11's Review

adagoddess
October 08, 2013
This was a great easy recipe for a weeknight. I used frozen brown rice and an extra egg and it worked out great.

Namaste's Review

DeniseGillespie
September 30, 2013
This was a big hit here. We made a couple of changes, but I'll be keeping them. When I asked the butcher for pork shoulder, and he asked what I needed it for, he said the pork would be too tough for a stir fry, so he cut up boneless pork chops instead. They turned out great. Then I went to 3 stores and couldn't find hoisin, so I used a little bit of the bottled stir-fry schezuan sauce I already had and I really liked the sub. If you can, don't sub out the edamame. That was the best part -- added a really cool texture to the dish.

Limilley's Review

westlick7
September 23, 2013
I've been making fried rice recipes as long as I can remember. This is by far the easiest and my husband says the best. I used already cooked, shredded chicken in place of pork, and it worked well!

London1's Review

KathrynNC
September 16, 2013
Easy to make. I didn't have edamame so used frozen peas. I didn't measure anything and just went by eye and it turned out well. Good weeknight dinner

Quick and Delicious meal

Limilley
October 18, 2016
I made this tonight using leftover pork tenderloin and fresh shelled edamame and it was delicious. It is just the right amount of seasoning; not too hot, but full of flavor. I could easily see substituting peas if you don't like edamame and it would be good - just add late in the process so they don't get mushy.  You could easily do broccoli too. The key is to keep a green item in there as the color is part of what makes it look as delicious as it tastes. I too would add at least one more egg, or use an extra large egg (if you have one). Just like all stir-fry, the largest amount of time is in the cutting and prep work...the cooking goes by in a flash.  I too like day-old rice and will make it that way in the future, but tonight I tried to follow the recipe as close as possible to the original.  This will be made again!

cosmcosm's Review

London1
April 22, 2014
N/A

westlick7's Review

Joanobie
March 08, 2014
I love quick and easy meals like this. It was very good and we had plenty of left-overs for lunch the next day. The only recommendation I would have for this dish and plan on doing the next time I make it is to cook the rice the day before. Day-old rice is always the best in fried rice recipes.

TCUnurse's Review

sukeedog
February 25, 2014
Great flavors and very quick meal for a weeknight. Could not find any pork shoulder

AlliStro's Review

cosmcosm
December 26, 2013
I really like this recipe! The heat is perfect (I am very sensitive to spicy), but my husband would like a little extra. He also doesn't like the veggies (more of a meat and starch guy). This recipe, veggies and all, is part of our rotation!