Pork Fried Rice

Ingredients

Preparing the Rice

  • 1 Tablespoon  Butter
  • 1  Cup  White Rice, Uncooked
  • 1 Cup  Chicken Broth, Unsalted
  • 1 Cup  Water

Fried Rice Preparation

  • 2 Tablespoons  Butter
  • 3 Tablespoons  Canola Oil
  • 1 Teaspoon  Canola Oil
  • 3/4 Cups  Carrots, Chopped
  • 1/2 Cup  Onions, Diced
  • Large Garlic Clove, Sliced
  • Button Mushrooms, Quartered
  • 2 Cups  Cooked Ham, Cubed
  • 1 Cup  Frozen Peas
  • 5 Tablespoons  Soy Sauce
  • 1 Tablespoon  Teriyaki Sauce
  • Eggs

Any time you have a large family gathering, the leftovers can seem to never end. One key to getting through all the extra food is to morph them into something totally different. Since we love Asian food, it is our go-to. I created this pork fried rice after watching some very close friends make their traditional fried rice at Hmong gatherings. This recipe is easy and uses ingredients you already have in your cabinets.

 

 

Ingredients:
3 Tablespoons Butter
1 Cup White Rice
1 Cup Chicken Broth, no salt added
1 Cup Water
3 Tablespoons plus 1 teaspoon Canola Oil
3/4 Cup Carrots, finely diced
1/2 Cup Onion, chopped
1 Large Garlic Clove, sliced
5 Button Mushrooms, quartered
2 Cups Cooked Ham, cubed
1 Cup Frozen Peas
5 Tablespoons Soy Sauce
1 Tablespoon Teriyaki Sauce
2 Eggs

1. In a large saucepan, melt 1 Tablespoon butter. Pour 1 cup uncooked white rice into the butter and sautee for 1 minutes. Add the chicken broth and water. Stir. Bring to a simmer. Cover and reduce heat to low. When all liquid is gone, turn heat off and leave covered until needed for sautee.
***While the rice is cooking, prepare the rest of your ingredients.***
2. Melt 2 Tablespoons butter with 3 Tablespoons canola oil over medium high heat. When the oil is hot, add the carrots and onion. Cook over medium heat for 15 minutes until the carrots are tender. Stir occassionally.
3. Add the sliced garlic and sautee for 2 minutes.
4. Add mushrooms and ham to the pan and stir to combine. Cook for 5 minutes, stirring occassionally.
5. Add frozen peas, prepared rice, soy and teriyaki sauces. Stir and cook for 5 minutes.
6. While the rice heats and marinates the flavors in the pan, scramble the 2 eggs in another pan in 1 teaspoon canola oil.
7. Add the scrambled egg to the rice mixture. Stir and serve.

Directions

Preparing the Rice

In a large saucepan, melt 1 Tablespoon butter. Pour 1 cup uncooked white rice into the butter and sautee for 1 minutes. Add the chicken broth and water. Stir. Bring to a simmer. Cover and reduce heat to low. When all liquid is gone, turn heat off and leave covered until needed for sautee.
***While the rice is cooking, prepare the rest of your ingredients.***

Fried Rice Preparation

1. Melt 2 Tablespoons butter with 3 Tablespoons canola oil over medium high heat.

2.When the oil is hot, add the carrots and onion. Cook over medium heat for 15 minutes until the carrots are tender. Stir occassionally.

3. Add the sliced garlic and sautee for 2 minutes.

4. Add mushrooms and ham to the pan and stir to combine. Cook for 5 minutes, stirring occassionally.

5. Add frozen peas, prepared rice, soy and teriyaki sauces. Stir and cook for 5 minutes.

6. While the rice heats and marinates the flavors in the pan, scramble the 2 eggs in another pan in 1 teaspoon canola oil.

7. Add the scrambled egg to the rice mixture. Stir and serve.

Notes

This can also be done using chicken or other proteins.

Nutrition

Calories per serving:

473 calories

Dietary restrictions:

Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

24%

Servings:

4
  • Fat 24g 37%
  • Carbs 52g 17%
  • Saturated 7g 37%
  • Fiber 3g 11%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 11g
  • Polyunsaturated 4g
  • Protein 13g 25%
  • Cholesterol 118mg 39%
  • Sodium 1,448mg 60%
  • Calcium 52mg 5%
  • Magnesium 56mg 14%
  • Potassium 451mg 13%
  • Iron 2mg 11%
  • Zinc 2mg 11%
  • Phosphorus 221mg 32%
  • Vitamin A 316µg 35%
  • Vitamin C 9mg 15%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 22%
  • Niacin (B3) 4mg 19%
  • Vitamin B6 0mg 15%
  • Folic Acid (B9) 51µg 13%
  • Vitamin B12 0µg 4%
  • Vitamin D 1µg 0%
  • Vitamin E 3mg 14%
  • Vitamin K 21µg 27%
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