Pork & Vegetable Fried Rice (Add Rice) Recipe

Looking for an easy Pork & Vegetable Fried Rice (Add Rice) recipe? Learn how to make Pork & Vegetable Fried Rice (Add Rice) using healthy ingredients.


Submitted by sonja1980

Makes 5 servings



From EatingWell.com with a few modifications - added pork, didn't have asparagus, but used mushrooms and cabbage instead. Turned out really good and really quick! I did not include the rice in here so you can use your own favorite. (I used brown basmati.) Hint: Cook the rice in a rice cooker or ahead of time to make preparation faster - or use instant rice. You can easily substitute chicken, shrimp or beef for the pork too...

Recipe Ingredients for Pork & Vegetable Fried Rice (Add Rice)

1/2 cup onion, diced
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup cabbage, shredded
1 clove garlic, minced
1 tablespoon ginger
1/2 cup crimini mushrooms, chopped
2 eggs, lightly beaten
2 tablespoon teriyaki sauce
2 pork chops, trimmed of fat and diced
2 tablespoons peanut oil
1 tablespoon soy sauce
2 tablespoons rice vinegar

Recipe Directions for Pork & Vegetable Fried Rice (Add Rice)

  1. Cook rice according to package directions. Once cooked through, remove to a large plate, spread out and let cool for about 5 minutes or while you are preparing the rest of the food.

  2. Meanwhile, trim and dice pork chops into bite-sized pieces. Place in a bowl and toss with teriyaki sauce. Let set at room temp while you prepare everything else.

  3. Heat 1 tablespoon oil in wok or large skillet over medium high heat. Add pork pieces and saute until fully cooked and no longer pink - about 5 minutes. Remove to a small bowl with most of the juices.

  4. Next add egg to pan and cook until just set - about 3-4 minutes, mixing with any remaining juices. Remove to a small bowl.

  5. Add remaining tablespoon oil to pan and heat. Add onion, bell peppers, garlic and ginger. Saute until vegetables are crisp tender - about 2-3 minutes. Add mushrooms and saute another minute.

  6. Add rice, soy sauce, vinegar and cabbage. Toss to combine and cook until liquid has evaporated and cabbage has wilted slightly - 2-3 more minutes.

  7. Fold in egg and heat throughout.

  8. **At this point you can add a little hot sauce, chilli-garlic sauce or sesame oil if you'd like, but I didn't. It tasted wonderful as is!

Categories

Eggs, Herbs, Pork, Rice, Vegetables, Main Dish, Asian, Fry, Quick, Saute, Stir Fry

Nutrition Facts
Serving Size 153.0g
Amount Per Serving
Calories
217
Calories from Fat
138
% Daily Value*
Total Fat
15.3g
24%
Saturated Fat
4.5g
23%
Trans Fat
0.0g
Cholesterol
102mg
34%
Sodium
509mg
21%
Potassium
347mg
10%
Total Carbohydrates
7.5g
2%
Dietary Fiber
1.8g
7%
Sugars
4.3g
Protein
11.1g
Vitamin A 32% Vitamin C 112%
Calcium 4% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in selenium
  • High in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in saturated fat
  • High in cholesterol
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