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Easy Pork Fried Rice

Total Time

Prep/Total Time: 30 min.

Makes

2 servings

Field editor Joyce Kramer writes from Donalsonville, Georgia, “We love pork roast, but we know there will be leftovers. I like to use them up in this fast-to-fix stir-fry.”

Ingredients

  • 1 tablespoon canola oil
  • 1 egg, lightly beaten
  • 3/4 cup cubed cooked pork
  • 1/4 cup finely chopped onion
  • 1/4 cup canned bean sprouts
  • 2 cups cold cooked long grain rice
  • 1/4 cup chicken broth
  • 1 tablespoon reduced-sodium soy sauce
  • 1 green onion, sliced
  • 1/4 teaspoon sugar
  • Dash pepper

Directions

  1. In a large skillet or wok, heat oil over medium-high heat; add egg. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to a plate and keep warm.
  2. In the same pan, stir-fry the pork, onion and bean sprouts for 2-3 minutes or until onion is tender. Add rice and broth; cover and cook for 1-2 minutes or until heated through.
  3. Chop egg into small pieces; add to rice mixture. Stir in the soy sauce, green onion, sugar and pepper.

Nutrition Facts

1-3/4 cups: 433 calories, 15g fat (3g saturated fat), 154mg cholesterol, 502mg sodium, 49g carbohydrate (2g sugars, 2g fiber), 24g protein.

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