Teriyaki Pork Fried Rice

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 274.8
  • Total Fat: 11.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 1.9 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 20.9 g

View full nutritional breakdown of Teriyaki Pork Fried Rice calories by ingredient
Submitted by:

Introduction

A healthier version of the Chinese takeout favorite...a HUGE hit with my boyfriend and I, it even tastes better days later than it does that night! A healthier version of the Chinese takeout favorite...a HUGE hit with my boyfriend and I, it even tastes better days later than it does that night!
Number of Servings: 4

Ingredients

    2 cups pork chop - lean, baked, diced
    1 cup brown rice
    2 1/2 cups water
    1 tbsp low-sodium chicken boullion, ground
    1 cup chopped onion
    1 cup bean sprouts
    2 tbsp + 2 tbsp teriyaki sauce
    3 tbsp low-sodium soy sauce
    1 tbsp fresh chives
    1 tsp ground ginger
    Olive Oil Cooking Spray

Directions

1. Marinade 1-2 (depending on thickness) pork chops in 2 tbsp teriyaki sauce for approximately 1 hour. If you can marinade for longer, even better, as the pork will soak up the teriyaki flavor even more.

2. Preheat oven to 400 degrees Farenheit. Line 9x13 baking pan or dish with aluminum foil, place pork chops in pan, then seal pan with aluminum foil. Bake chops at 400 degrees Farenheit for 40-50 minutes, or until center is no longer pink. Remove from oven and allow pork chops to cool to touch.

2. While pork chops are baking, bring 2 1/2 cups water to boil. Add 1 tbsp low sodium ground chicken boullion to water and stir until dissolved. Add 1 cup brown rice and stir. Cover pot with lid and bring heat to low-medium. Allow rice to simmer in pot for 40 minutes, or until water is absorbed into rice. Drain rice and allow to cool for 5-10 minutes.

3. Spray a stirfry pan or wok with 1-2 quick sprays of olive oil cooking spray. Heat pan over medium heat. Add onion and bean sprouts and cook for approximately 2 minutes, or until onions begin to soften. Add 1 tbsp soy sauce and cook for 2 more min, stirring well.

4. Slice pork chops into tiny cubes and set aside.

5. Add drained rice, 1 cup cubed pork chop, 2 tbsp teriyaki sauce, soy sauce, and ginger to stirfry pan and mix well. Allow to fry for 4-5 minutes, or until sauces are absorbed into rice.

6. Add chopped chives to rice and mix well.

7. Remove rice from heat and serve immediately. Makes four 1 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user OCEANA9191.

Rate This Recipe