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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 193.2
  • Total Fat: 6.9 g
  • Cholesterol: 43.6 mg
  • Sodium: 176.3 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 3.1 g
  • Protein: 9.8 g

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

Submitted by: PLSTIVER

Introduction

You can substitute tofu for the pork and use whatever vegetables you have on hand. This is one of my economy meals because I can use up leftover pork chops or roast, and the stalks from broccoli. (Peel off the tough outer part of the stalk and use the soft inner flesh.) You can substitute tofu for the pork and use whatever vegetables you have on hand. This is one of my economy meals because I can use up leftover pork chops or roast, and the stalks from broccoli. (Peel off the tough outer part of the stalk and use the soft inner flesh.)
Number of Servings: 7

Ingredients

    1 Tbl olive oil
    1 large egg, beaten
    2 medium carrots, chopped
    4-5 stalks broccoli, outer skin removed, chopped
    2 pork chops, cooked, chopped
    1/4 - 1/2 tsp ground ginger
    1 1/2 cup cooked brown rice
    1 Tbl Tamari
    about 1/4 of a large head of cabbage, sliced into strips.

Directions

Heat 1 Tbl olive oil in large skillet. Add beaten egg and spread very thin. Cook over medium heat until set. Remove from heat and slice into thins strips.

Heat second Tbl of oil and add carrots, broccoli, and pork. Cook until carrots are slightly softened, adding ginger to taste in last minute of cooking.

In small bowl, mix tamari with water, enough to make about 1/4 cup. Make a small hole in the pork mixture and add tamari to the skillet. Stir to coat. Add in brown rice and egg. When completely mixed, add in cabbage and stir until hot all the way through, but cabbage is still crunchy.

Serving size is about 1 cup.

Number of Servings: 7

Recipe submitted by SparkPeople user PLSTIVER.





TAGS:  Beef/Pork |

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