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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 396.6
  • Total Fat: 14.1 g
  • Cholesterol: 121.4 mg
  • Sodium: 380.6 mg
  • Total Carbs: 36.6 g
  • Dietary Fiber: 5.9 g
  • Protein: 29.4 g

View full nutritional breakdown of Pork Fried Rice calories by ingredient
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Pork Fried Rice

Submitted by: CATMARTENS


Number of Servings: 6

Ingredients

    2 eggs, lightly beaten and a little oil or cooking spray
    2 Tbsp. canola oil, divided
    1 (1 lb.) pork tenderloin, cut into bite sized pieces
    1 bunch green onions, sliced (greens and whites separated)
    2 celery stalks, sliced
    2 small carrots, sliced
    4-5 cloves garlic, minced
    1 cup mushrooms, sliced
    1 knob of ginger, peeled & grated or minced
    1/4 tsp. red pepper flakes
    1/4 cup frozen peas
    3-4 cups cold cooked brown rice (from 1 cup raw)
    1 cup peapods, sliced
    2-3 Tbsp. light soy sauce

Directions

Heat a large pan or wok over medium heat and add a little oil or cooking spray. Add the eggs and swirl to coat the bottom of the pan. Cook the eggs without scrambling (so they look like a pancake). Remove from the pan and cut into pieces. Set aside.

Add 2 tsp. of oil to the pan and increase the heat. Season the pork with salt and pepper, and then add to the hot oil. Cook for a minute before adding the white parts of the green onions (set the sliced green tops aside), celery, carrots, garlic, mushrooms, ginger and red pepper flakes. Stir fry for about 2 minutes or until vegetables are tender-crisp.

Add the remaining 4 tsp. of oil to the pan. Add the rice, peapods and peas. Stir to coat with the oil and allow to warm through and start to get “fried” for a minute or two. Add the soy sauce and the egg you sliced earlier. Season to taste, and top with the sliced green onion tops.

Serving Size: Makes 6 Servings






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