Photo: Howard L. Puckett; Styling: Fonda Shaia
5 servings (serving size: 2 cups)

This easy pork stir-fry recipe is filled with lean pork, fresh vegetables and rice and makes a great one-dish meal for busy weeknights. If you don't want to use the sherry, just leave it out and use 1 tablespoons of water.

How to Make It

Step 1

Trim fat from pork chops; cut pork into 2- x 1/4-inch strips. Combine pork, soy sauce, and sherry; cover and marinate in refrigerator 30 minutes. Drain; discard sherry mixture.

Step 2

Combine egg whites and egg in a medium bowl; stir well with a whisk. Place a large nonstick skillet or wok coated with cooking spray over medium-high heat until hot. Add egg mixture; cook 2 minutes or until egg is done. Remove egg mixture from skillet.

Step 3

Add 1/2 teaspoon oil to skillet. Add pork; stir-fry 2 minutes or until done. Remove pork from skillet; keep warm. Add 1/2 teaspoon oil to skillet. Add sliced onion and snow peas; stir-fry 2 minutes. Add mushrooms, ginger, and garlic; stir-fry 1 minute. Remove onion mixture from skillet, and keep warm.

Step 4

Add 1 teaspoon oil to skillet; add rice, and cook 1 minute without stirring. Stir in egg mixture, pork, onion mixture, and salt, and stir-fry 1 minute or until thoroughly heated. Sprinkle each serving with about 1 tablespoon green 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

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Ratings & Reviews

CherylT's Review

April 12, 2012
This was a really great use of leftover brown rice. I didn't have any pork so I left it out. My only comment is that I felt the 2C of onion was a little overpowering. I will decrease the amount next time I prepare this dish.

earrational's Review

November 09, 2011
As with the other reviews, I improvised with what I had: thin breakfast pork, frozen Japanese veggies, made the rice (with chicken stock) just before and cooled in the freezer while I did the rest. It was a bit bland so we added a bit more soy to our individual portions.

NutsinNormal's Review

January 01, 2010
Good fried rice-- much fresher than carry-out. Instead of marinating chops, we used left-over CL Korean Pork Tenderloin from the night before. Also used frozen green peas instead of snow peas. Nice results!

nolamom's Review

February 17, 2009
This was fantastic. I thought it sounded more complicated than it actually was -- it came together fast. I used one pkg of thin-cut boneless breakfast pork chops -- probably more than 8 oz. Also substituted the snow peas and mushrooms for 1/2 a bag of frozen carrots and peas (more child friendly!). I had cooked the rice the night before and chilled it. All in all -- a total winner -- even better than take out!

1Sara1's Review

January 28, 2009
My husband and I loved this although we improvised a bit. We added a lot more vegies and used chicken instead of pork. Once the meat and rice was cooked we used a tad of oil and started piling in the vegies (started with the more dense ones first) and then just threw in the rice and chicken adding chicken broth to steam everything. I agree, the instructions to remove everything once warm was a tad extreme. It was an excellent meal and will definitely make it again.