Pork Fried Rice

Name: Pork Fried Rice Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Ingredients: 1 cup celery chopped; 1 cup onion chopped; 1 cup carrots chopped; 1 tbsp minced garlic; 4 cups long grain rice cooked; 2 tbsp olive oil; 3-4 tbsp soy sauce; 1 pork chop cooked (i use leftovers); 1 egg beaten

(6)

Minutes to Prepare: 30
Minutes to Cook: 10

Number of Servings: 6

Ingredients

1 cup celery, chopped1 cup onion, chopped1 cup carrots, chopped1 tbsp minced garlic4 cups long grain rice, cooked2 tbsp olive oil3-4 tbsp soy sauce1 pork chop, cooked (i use leftovers)1 egg, beaten

Directions

Coat a very large, deep skillet with olive oil and heat to medium. Sweat the vegetables until translucent. Add the rice and heat through. Dice the pork chop and add it in as well, stirring occasionally until mixture is hot. Add the beaten egg, cover and let cook for about 5 minutes. Stir in soy sauce to taste -enjoy!

Severs about 6.

Number of Servings: 6

Recipe submitted by SparkPeople user WILDTURKEY101.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 182.6
Total Fat: 7.7 g
Cholesterol: 44.3 mg
Sodium: 553.0 mg
Total Carbs: 21.0 g
Dietary Fiber: 1.7 g
Protein: 7.4 g

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Member Reviews

TIGHTLINES
WOW! This is exceptionally good. Not too happy with the chopping, but would definitely make it again. I reduced the olive oil by about half, still had an excellent flavor. - 6/19/09
FENINCYBER
Really enjoyed this recipe! I had sweet peppers on hand, so used those instead of carrots. Used two eggs. Versatile recipe! Thank you! - 6/19/12
MYDADDYCOOKS
I made this a meal by adding 3 chops. Great way to "sneak" extra veggies into my kids diet. This is a keeper, the kids loved it! - 11/16/11
KADMBARBIE
I love that this recipe uses fresh vegies. Excellent and easy. - 1/31/11
PATTEG
Very good. will make again, since i know what to do with left over pork chops. - 4/27/10
MBOCKEW
It takes some time to prepare the chopped veggies but the taste is well worth it! - 3/23/09
WONDERLANDFND
It's quick, easy and tastes great! - 3/19/09