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.

Kate Parham
Recipe by Cooking Light October 2013

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Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 6 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat rice according to package directions.

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  • 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.

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

  • 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.

Nutrition Facts

302 calories; fat 10.9g; saturated fat 2.5g; mono fat 4.1g; poly fat 2.5g; protein 16.4g; carbohydrates 36g; fiber 2.8g; cholesterol 57mg; iron 2.9mg; sodium 467mg; calcium 52mg.