Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 3

"This recipe is very much like the one my father used for his basic fried rice, served to thousands who came to our Chinese restaurants," Fong-Torres says. To keep the rice texture firm in the finished dish, Fong-Torres rinses the cold cooked rice and drains it well before adding it to the stir-fry. For variety, substitute chicken or shrimp for the pork.

Shirley Fong-Torres
Recipe by Cooking Light September 2005

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat canola oil in a large nonstick skillet over medium-high heat. Add eggs; stir-fry for 1 minute or until done. Remove from pan.

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  • Add yellow onion to pan; sauté 2 minutes or until translucent. Stir in Chinese-Style Roast Pork; stir-fry 2 minutes over medium-high heat. Add rice and soy sauce; stir-fry 2 minutes. Return eggs to pan; cook 1 minute. Stir in iceberg lettuce, green peas, salt, and white pepper; stir-fry 1 minute. Sprinkle with green onions, and drizzle with sesame oil.

Nutrition Facts

219 calories; calories from fat 28%; fat 6.7g; saturated fat 1.4g; mono fat 3.1g; poly fat 1.5g; protein 9.7g; carbohydrates 29g; fiber 1.7g; cholesterol 85mg; iron 1.7mg; sodium 455mg; calcium 33mg.
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