A simple and adaptable recipe that uses any vegetables you have on hand.
Fried Rice with Pork
Ingredients
2 Tablespoons low-sodium soy sauce
½ teaspoon garlic powder or 2 cloves of garlic, minced
1 teaspoon black pepper
½ pound lean pork, ground or small cubes
1 teaspoon vegetable oil
¼ cup sliced or grated carrot
1 cup chopped onion
1 cup chopped vegetables, fresh, frozen or leftovers (try broccoli, celery, bell pepper, peas or snow peas)
2 cups cooled cooked rice (brown or white)
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- In a small dish, mix together soy sauce, garlic powder and pepper. Set aside.
- In a large skillet over medium-high heat, sauté pork in oil until just lightly browned. If using ground pork, break into crumbles as it cooks.
- Add carrot, onion and chosen vegetables. Sauté until tender, stirring frequently.
- Stir in rice and soy sauce mixture, breaking up any clumps of rice. Continue to heat and stir until heated through.
- Refrigerate leftovers within 2 hours.
Notes
- Leftover, cold rice makes a better texture than freshly cooked warm rice.
- Substitute 1 cup cooked or canned pork. Add with the vegetables.
- Mix ½ teaspoon sesame oil or some ginger powder with the soy sauce.
- Add sliced green onions or bite-sized pineapple (fresh, frozen or canned).
You might also like...
Kiwi Pineapple Slaw
Kiwi Pineapple Slaw
A sweet and savory salad that is creamy, crunchy and perfect for a summer picnic.
Prepare:
15 minutes
Makes:
4 cups
Prepare:
15 minutes
Cook:
20 minutes
Makes:
12 muffins
Pineapple Salsa
Pineapple Salsa
Full of flavor and easy to make, this salsa is perfect for a party or a tasty snack any time.
Prepare:
10 to 15 minutes
Makes:
4 cups
Pumpkin Pudding
Pumpkin Pudding
A creamy pudding that is full of warm fall spices and pumpkin flavor.
Prepare:
10 minutes
Makes:
4 cups
Prepare:
15 minutes
Cook:
45 minutes
Makes:
10 cups
Black-Eyed Pea Salad
Black-Eyed Pea Salad
You’ll love the fresh flavors, textures and versatility of this salad that features black-eyed peas.
Prepare:
20 minutes
Makes:
6 cups
Comments
This recipe is so good! Instead of pork, I used rehydrated soy fines (chopped soy curls) and cooked them like I would the pork plus added some smoked paprika to try and give them a bit more favor. I used orange bell peppers and broccoli for the vegetables. Comes together quick and is delicious, I recommend!
Subbed soy crumbles for the pork and then added 2 eggs — turned out great! Simple, quick, and tasty.
This looks amazing! I have to try it.
My family enjoys this recipe and it is easy to adapt for what you have on hand. This week I had leftover brown jasmine rice and just a bit of leftover pork roast so I added scambled egg to the dish for a little more protein. I used two cloves of fresh garlic (instead of the powder), fresh ginger, 3/4 tsp sesame oil (add at the end) and a mix of fresh and frozen veggies. I sautéd the fresh carrot and onion a bit before adding the frozen veggies.
I made this dish for dinner last night and will definitely make it again. The ingredients seem to be very flexible so that I'll be able to use whatever I have on hand and know that we'll like it! It was also very simple to make. I used rotisserie chicken (because I had some frozen), onion, frozen brocolli and bell pepper. I took the suggestion to add a bit of sesame oil and ginger. We used a combination of brown and white rice. I can't wait to have leftovers for lunch tomorrow.