Pork Fried Rice

"Super way to use up leftover rice and pork. So easy and quick, a great supper. Just add a salad, you're done!"
 
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photo by eabeler photo by eabeler
photo by eabeler
photo by eabeler photo by eabeler
photo by eabeler photo by eabeler
photo by JEFFERY AARON photo by JEFFERY AARON
photo by tabi.knaub photo by tabi.knaub
Ready In:
26mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Heat oil in large skillet.
  • Saute mushrooms for 2 minutes.
  • Add bean sprouts, rice, pork, and onion.
  • Cook and stir for 6 minutes.
  • Push rice to the side of the skillet.
  • Add the 1 T oil; add eggs; cook and stir until eggs are thickened.
  • Stir eggs and rice together.
  • Stir in soy sauce and pepper.

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Reviews

  1. This was great. I have never been able to make good fried rice and I think I found a great recipe to stick with. It did seem to be missing a little something, I think I might add a little garlic or something next time I make it, but it was wonderful just the same. I am a huge Pork Fried Rice junkie. I order it for lunch at least twice a week when I'm at work (the girl at the counter always laughs at me and asks if I want "my usual".) The best thing about this recipe is it has all the things I miss about fried rice I used to get in Minnesota. I have yet to find a recipe that adds anything more than peas, carrots and onions to it's fried rice here in Columbia Missouri. Thanks for the recipe, it's a keeper!
     
  2. Finally found a quick and easy recipe that works every time! I love fried rice. Any kind. I have never actually measured out the ingredients, but i have made it with anything I had in the fridge! Bean sprouts or not, who cares. No mushrooms? Didn't notice. But I always add a little sauteed garlic & celery. Corn, peas or peppers if I have them really add to the flavor.
     
  3. Great way to use left over roast lion of pork
     
  4. Great as is, but I did make a couple of changes:<br/><br/>I added some garlic powder (not salt), bumped up the soy and used short grain Asian rice (CalRose style). I cooked the rice in my rice cooker and threw it into the freezer in a ziplock for an hour to cool it off. It probably could've been colder, but it worked.<br/><br/>As we're not huge bean sprouts and mushroom fans here in my house, I pan-sauteed diced finely-diced fresh carrots and chopped fresh broccoli. <br/><br/>The leftovers are completely gone, which is highly unusual in our home!
     
  5. I have tried many recipes for pork fried rice as I am a Chinese food addict. They always seem to be too oily and also I'm not a fan of carrots and peas. This turned out great, just what I was looking for! Posting pic soon.
     
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Tweaks

  1. I used shiitake mushrooms and it was amazing. If ur short on time this is a must make dish
     
  2. This really was fabulous. I used frozen peas instead of bean sprouts and just regular onions. It could use more soy sauce when cooking. Next time I would probably add 1/3 cup of soy sauce instead of just the 3 tbsp... but you can also add the soy sauce to your own dish. My husband thought it was excellent also!
     
  3. I made this last night for dinner and it was good, but I might have used too much oil because it was really greasy. Didn't have bean sprouts, so I subbed peas and carrots. Diced up a boneless pork chop and 1 was the perfect amount. Used the amount of soy sauce called for, but subbed cayenne pepper for 1/2 of the black pepper. Sprinkled it with garlic powder and about 1/2-1 teaspoon of chili sauce. Next time will cut back on the oil and add water chestnuts and try with beef and/or shrimp. Very good recipe. Thanks for sharing. I never have made a fried rice that tasted very good until now.
     
  4. I bought a single boneless porkchop for this recipe, it was under $3.00. My daughter has a corn allergy and so I substituted fish sauce for soy sauce.
     
  5. This was a fantastic use of leftovers from my Montreal Pork Au Poivre recipe (also on Zaar). I had about 1 1/2 cups of pork, I substituted an 8 oz can of water chestnuts (chopped) for the mushrooms, and I omitted the eggs. Next time I'll use a little less soy sauce, because my pork was a little salty already. We LOVED this, and will use this regularly for leftover pork. Thanks!!!
     

RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
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