Speedy Pork Fried Rice Recipes

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THE BEST PORK FRIED RICE



The Best Pork Fried Rice image

We were inspired by the Cantonese-style BBQ pork fried rice for its sweet and slightly smoky flavor. The pork strips are marinated in a savory sauce with a hint of honey, with extra sauce for seasoning the whole dish. It's important to cook the components on high heat to get a quick sear and even browning. Tossing the food in the skillet is quicker and more efficient than stirring with a spoon. If you don't know how, this recipe is an excellent one to practice with.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 cup soy sauce
1/4 cup hoisin sauce
1/4 cup Shaoxing wine
2 tablespoons honey
2 tablespoons sesame oil
4 cloves garlic, finely grated
8 ounces 1/2-inch-thick boneless pork blade steaks
8 tablespoons vegetable oil
1/2 medium onion, chopped
2 packed cups snow peas, thinly sliced lengthwise
1 cup bean sprouts
4 large eggs, beaten
4 cups cooked and cooled rice, preferably jasmine (from 2 cups uncooked)
2 scallions, thinly sliced
1/3 cup Thai basil leaves, torn

Steps:

  • Whisk together the soy sauce, hoisin, Shaoxing wine, honey, sesame oil and garlic in a medium bowl until combined. Reserve 1/2 cup of the soy marinade for the rice.
  • Cut the pork into 2-inch strips about 1/4-inch thick and toss in the soy marinade until completely coated. Let sit uncovered at room temperature for 30 minutes to let the marinade penetrate. Drain through a mesh strainer, discard the marinade and return the pork to the bowl.
  • Heat 2 tablespoons of the vegetable oil in a large nonstick skillet or wok over high heat until the oil shimmers and tiny wisps of smoke are visible. Cook the pork, tossing often, until browned but not charred, about 2 minutes. Transfer to a large bowl.
  • Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Cook the onions, tossing often, until translucent and just tender, about 2 minutes. Add 1/3 cup of the reserved marinade and cook, stirring occasionally, until the liquid has almost completely evaporated, 1 to 2 minutes. Transfer the onions to the large bowl.
  • Heat 2 tablespoons of the vegetable oil in the same skillet over high heat. Cook the snow peas and bean sprouts, tossing often, until bright green but lightly browned in spots, about 2 minutes. Transfer to the large bowl.
  • Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Add the beaten eggs and stir vigorously for 10 seconds (no, really, 10 seconds). Transfer to the large bowl and break the egg up into 1-inch pieces.
  • Heat the remaining 2 tablespoons vegetable oil in the same skillet over high heat. Add the rice, patting it down into an even layer and breaking up any clumps, and let sit undisturbed for 1 minute to fry. Then vigorously toss, breaking up any clumps, until the grains dry out, separate and start to crisp and lightly brown, about 3 minutes.
  • Add the pork, vegetables and egg to the rice and vigorously toss (or stir) until completely combined and the ingredients are evenly distributed into the rice. Season with the remaining soy marinade if necessary, adding 1 tablespoon at a time and tossing well to combine.
  • Top the fried rice with the scallions and basil before serving.

PORK FRIED RICE



Pork Fried Rice image

This is my revised version of another pork fried rice recipe. I often substitute chicken for pork, and it doesn't change anything. I have used both basmati rice and long-grain rice which gives the dish only a slight flavor difference. I have also added celery in the past with good outcomes. Enjoy.

Provided by Olies

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 30m

Yield 2

Number Of Ingredients 11

1 tablespoon butter
1 (6 ounce) boneless pork loin chop, cut into small pieces
¼ cup chopped carrot
¼ cup chopped broccoli
1 green onion, chopped
1 egg, beaten
1 cup cold cooked rice
¼ cup frozen peas
1 ½ tablespoons soy sauce
⅛ teaspoon garlic powder
⅛ teaspoon ground ginger

Steps:

  • Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.
  • Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.

Nutrition Facts : Calories 556.6 calories, Carbohydrate 80.7 g, Cholesterol 136.6 mg, Fat 13.3 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 6.2 g, Sodium 814.9 mg, Sugar 2.7 g

QUICK PORK FRIED RICE



Quick Pork Fried Rice image

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

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 9

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

Steps:

  • In a large skillet, heat oil over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Set aside., In the same skillet, combine the rice, pork, peas, soy sauce and garlic powder; heat through. Meanwhile, chop egg into small pieces; add to skillet. Remove from the heat; stir in lettuce and onions. Serve immediately.

Nutrition Facts : Calories 366 calories, Fat 8g fat (3g saturated fat), Cholesterol 149mg cholesterol, Sodium 869mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 2g fiber), Protein 24g protein.

QUICK PORK FRIED RICE



Quick Pork Fried Rice image

A few leftovers and bits from the fridge turn into a great dinner in less than 45 minutes! If I have a leftover grilled pork chop or the tail of a roast, I freeze it until I have enough for this dish. You can also use chicken and substitute some of the veggies for bits you are cleaning up from the fridge. Serve with sweet Thai chili sauce on the side.

Provided by Carrie Elizabeth

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 45m

Yield 6

Number Of Ingredients 13

2 teaspoons vegetable oil
½ cup finely chopped fresh mushrooms
6 cups cooled cooked rice
¼ cup vegetable oil, divided
1 ½ cups cubed cooked pork
2 cloves garlic, finely chopped
1 (1 inch) piece fresh ginger, finely chopped
3 stalks celery, diced
½ small onion, diced
1 large carrot, diced
½ red bell pepper, diced
1 tablespoon soy sauce
3 green onions, finely chopped

Steps:

  • Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until the juice has evaporated, and the mushrooms are browned, about 15 minutes. Set mushrooms aside.
  • Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute; add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in red bell pepper and cooked mushrooms just until combined.
  • Stir in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top.

Nutrition Facts : Calories 380.5 calories, Carbohydrate 48.8 g, Cholesterol 30.1 mg, Fat 12.8 g, Fiber 1.9 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 202.1 mg, Sugar 2 g

30-MINUTE PORK FRIED RICE



30-Minute Pork Fried Rice image

Easy 30-minute pork fried rice. Perfect for a busy weeknight meal.

Provided by Sapper26

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 35m

Yield 6

Number Of Ingredients 11

4 cups basmati rice
8 cups water
¼ cup reduced-sodium soy sauce
1 tablespoon chili garlic sauce
1 ½ teaspoons hoisin sauce
2 tablespoons peanut oil, divided
1 pound pork shoulder, cut into 1/4-inch cubes
1 large egg, lightly beaten
1 ½ cups chopped red bell pepper
1 cup frozen shelled edamame
⅔ cup thinly sliced green onions

Steps:

  • Bring water and rice to a boil in a large pot. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Meanwhile, combine soy sauce, chili garlic sauce, and hoisin in a bowl.
  • Heat a wok or large skillet over high heat. Add 1 tablespoon peanut oil; swirl to coat. Add pork in a single layer; cook, without stirring, for 2 minutes. Stir-fry until pork is no longer pink in the center and juices run clear, about 4 minutes. Transfer pork to soy sauce mixture; toss to coat.
  • Pour egg into the pan; cook, without stirring, until set, about 45 seconds. Cut egg into bite-sized pieces.
  • Add remaining 1 tablespoon oil to pan; swirl to coat. Add bell pepper, edamame, and 1/2 cup green onions; stir-fry 1 minute. Add cooked rice; stir-fry 2 minutes. Add pork and soy sauce mixture; cook, stirring constantly, until heated through, about 1 minute. Top rice with egg and remaining green onions.

Nutrition Facts : Calories 626.9 calories, Carbohydrate 104.9 g, Cholesterol 60.7 mg, Fat 13.2 g, Fiber 2.8 g, Protein 23.2 g, SaturatedFat 3.3 g, Sodium 533.9 mg, Sugar 2.1 g

HOMEMADE PORK FRIED RICE



Homemade Pork Fried Rice image

Ordering pork fried rice was a favorite in my household growing up, so my mom decided to try to make it herself to save some money. The result: A recipe that you family and friends will swear you bought!

Provided by TOMMYGRRL723

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 2h15m

Yield 6

Number Of Ingredients 15

1 (12 ounce) pork tenderloin, cut into small cubes
2 tablespoons soy sauce
1 tablespoon dry red wine (such as Merlot)
1 ½ teaspoons brown sugar
1 ½ teaspoons honey
¼ teaspoon ground cinnamon
1 clove garlic, minced
3 tablespoons vegetable oil
2 eggs, beaten
2 ½ cups cooked rice
½ cup chopped onion
1 cup frozen peas, thawed and drained
1 cup bean sprouts
3 tablespoons soy sauce
¼ cup chopped green onions

Steps:

  • Combine pork, soy sauce, red wine, brown sugar, honey, cinnamon, and garlic in resealable zip-top bag. Seal and squish the bag to make sure marinade is evenly dispersed over the meat. Let stand at room temperature for 1 hour or refrigerate overnight for best results.
  • Preheat the oven to 350 degrees F (175 degrees C). Drain marinade into a cup and reserve. Place pork on a rimmed baking sheet.
  • Bake in the preheated oven, turning and basting with the marinade frequently, until pork is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Heat oil in a large skillet or wok over medium to medium-high heat. Pour eggs into the skillet; cook and stir until set but still fluffy, 3 to 4 minutes. Add pork, rice, and onion. Stir to combine. Cook, stirring occasionally, until onion begins to turn translucent, about 6 minutes.
  • Sprinkle peas, bean sprouts, and soy sauce onto the fried rice. Stir to incorporate and cook, stirring occasionally until heated through, about 5 minutes. Add green onions and mix to combine. Serve immediately.

Nutrition Facts : Calories 248 calories, Carbohydrate 24.9 g, Cholesterol 86.5 mg, Fat 9.9 g, Fiber 1 g, Protein 14.1 g, SaturatedFat 2 g, Sodium 797.2 mg, Sugar 4.2 g

EASY PORK FRIED RICE



Easy Pork Fried Rice image

We are a family of 5. We like quick meals, and really that is all we have time for Mon-Fri. This is very simple compared to some pork fried rice recipes. We eat it as a meal in itself. We have always used a rice cooker.

Provided by The J's

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 55m

Yield 8

Number Of Ingredients 10

2 cups uncooked white rice
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried chives
3 cups water
½ (16 ounce) package frozen peas and carrots
½ (8 ounce) bag frozen corn
3 tablespoons vegetable oil
1 (18 ounce) package boneless pork chops, cubed
¼ cup soy sauce

Steps:

  • Combine rice, basil, oregano, and chives in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Combine frozen peas, carrots, and corn in a microwave-safe bowl with a splash of water. Microwave, covered, until heated through, 6 to 7 minutes.
  • Heat oil in a large saute pan over medium heat. Cook and stir pork chops until no longer pink, 7 to 10 minutes. Mix in the cooked vegetables, rice, and soy sauce; heat through.

Nutrition Facts : Calories 304.5 calories, Carbohydrate 44.2 g, Cholesterol 20.3 mg, Fat 8.1 g, Fiber 2.3 g, Protein 13.4 g, SaturatedFat 1.8 g, Sodium 490.4 mg, Sugar 0.7 g

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