Quick Pork Fried Rice
Making use of leftover pork and cooked rice, this delicious take on takeout comes together faster than you can order the No. 5 on the value menu. —Judy Lammers, Columbia, Missouri
Ingredients
- 1 teaspoon canola oil
- 2 eggs, beaten
- 3 cups cooked rice
- 2 cups cubed cooked pork
- 1/2 cup frozen peas, thawed
- 1/4 cup reduced-sodium soy sauce
- 1/2 teaspoon garlic powder
- 2 cups shredded lettuce
- 2 green onions, thinly sliced
Reviews
Used toasted sesame oil instead of canola, fresh minced garlic instead of powder and added some minced ginger...tasted even better than expensive hibachi place!!!
I thought it was very good and so easy. I did add 2 scrambled eggs and soy sauce to taste which made it perfect for us.
I love to cook, but have searched for many years for an "authentic tasting" fried rice to make at home. This was the ticket! It was crunchy, delicious, and tasted like the real thing. It was a hit with the entire family. I served it with spring rolls, fresh fruit and of course, the unusual twist, "the lettuce" ; which when all put together yielded a yummy and filling dinner. Thanks for a new family fav Judy!
Quick, easy and tasty.
Thought the use of shredded lettuce was weird but this was very good. Will make it again and it is a great use for leftover pork roast!
I used whole wheat rice for it's nutritional value and substituted chicken for the pork. Very good!
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I also used sesame oil in place of canola. I cooked the pork with sesame oil as well. I think this really adds to the Asian flavor which would not be so bold with canola.
Easy and good. I substituted broccoli for the peas and used sesame oil instead of canola to boost the asian flavor. A great use for leftover pork. I would definitely make this recipe again.
Excellent easy dinner. The best part is the kids loved it!! Wouldn't change a thing.