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.

4
Servings
655
Calories Per Serving
Deliver Ingredients

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
  • 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

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
27g
39%
Sugar
6g
7%
Saturated Fat
5g
21%
Cholesterol
85mg
28%
Carbohydrate, by difference
71g
55%
Protein
31g
67%
Vitamin A, RAE
350µg
50%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
31mg
41%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
84mg
8%
Choline, total
13mg
3%
Fiber, total dietary
6g
24%
Folate, total
61µg
15%
Iron, Fe
6mg
33%
Magnesium, Mg
76mg
24%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Pantothenic acid
2mg
40%
Phosphorus, P
448mg
64%
Riboflavin
1mg
91%
Selenium, Se
31µg
56%
Sodium, Na
2637mg
100%
Thiamin
1mg
91%
Water
273g
10%
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.