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!
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.
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.
Great flavors and very quick meal for a weeknight. Could not find any pork shoulder
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!
Great recipe! Super easy, and very tasty! I cut up boneless pork chops, and used frozen edamame. I had some basmati rice already cooked, and used about 3 cups rice. Also, I had just plain chili sauce (no garlic). The dish had a nice, subtle heat to it. Enough to notice, but not eyewateringly hot. I will definitely add this to the rotation! Thanks Matisse (Cooking Light's Kid in the Kitchen)!
Made this exactly as the recipe called for and we loved it. I served it with store bought chicken eggs rolls that heated in the oven as I cooked the recipe. Also bought some chicken wings already cooked and hot from the local grocery store. Will make again for sure!
This was a great easy recipe for a weeknight. I used frozen brown rice and an extra egg and it worked out great.
Great for a short, simple stir fry recipe! Added sriracha to the sauce mix to add some spice. (accidentally forgot the edamame...but great even without)
Loved this recipe. Stir fries I've made in the past tended to be bland but this one is nice and spicy. Great flavor and easy. I will definitely make again.
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.
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!
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