Pork Fried Rice

Pork Fried Rice

Photo by Susan M.

  • Prep Time


  • Total Time


  • Servings



  • 5

    tablespoons soy sauce, divided

  • 1

    clove garlic, minced

  • ¼

    teaspoon sugar

  • ¼

    teaspoon sesame oil

  • ¼

    pound boneless pork loin chops, cut into thin strips

  • 2

    tablespoons canola oil

  • ¾

    pound fresh bean sprouts

  • 3

    cups cold cooked rice

  • 1

    cup sliced green onions


Stir together 2 tablespoons soy sauce, garlic, sugar, and sesame oil in a bowl. Add pork, and toss well. Cover and chill 15 minutes. Heat canola oil in a large nonstick skillet or wok over medium-high heat 1 to 2 minutes. Add pork mixture; stir-fry 2 minutes or until lightly browned. Add bean sprouts and rice, and stir-fry 2 minutes or until rice is thoroughly heated. Add green onions and remaining soy sauce; toss well. Serve immediately. Notes •Want to know how to stir up fried rice that keeps its texture? Start with cold cooked rice. Just double-batch it the next time you cook plain rice for a side dish, and chill the leftovers. Then you can stir up this specialty in a jiffy.


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