Pork Fried Rice

Pork Fried Rice
Fried Rice

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.

Notes

This can also be done using chicken or other proteins.

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

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.

Nutritional Facts

Total Fat
22g
31%
Sugar
2g
2%
Saturated Fat
4g
17%
Cholesterol
105mg
35%
Carbohydrate, by difference
67g
52%
Protein
45g
98%
Vitamin A, RAE
80µg
11%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
93mg
9%
Choline, total
107mg
25%
Fiber, total dietary
6g
24%
Folate, total
170µg
43%
Iron, Fe
8mg
44%
Magnesium, Mg
79mg
25%
Manganese, Mn
1mg
56%
Niacin
13mg
93%
Pantothenic acid
2mg
40%
Phosphorus, P
432mg
62%
Riboflavin
1mg
91%
Selenium, Se
38µg
69%
Sodium, Na
1551mg
100%
Thiamin
1mg
91%
Water
248g
9%
Zinc, Zn
4mg
50%

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.