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.

Ready in
45 m
4
Servings
676
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.

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.

Nutritional Facts

Total Fat
35g
54%
Sugar
6g
N/A
Saturated Fat
11g
56%
Cholesterol
172mg
57%
Protein
31g
62%
Carbs
57g
19%
Vitamin A
343µg
38%
Vitamin B12
1µg
21%
Vitamin B6
0.7mg
34.9%
Vitamin C
10mg
17%
Vitamin D
1µg
N/A
Vitamin E
3mg
15%
Vitamin K
22µg
27%
Calcium
61mg
6%
Fiber
3g
12%
Folate (food)
52µg
N/A
Folate equivalent (total)
52µg
13%
Iron
3mg
16%
Magnesium
74mg
19%
Monounsaturated
16g
N/A
Niacin (B3)
8mg
42%
Phosphorus
393mg
56%
Polyunsaturated
6g
N/A
Potassium
830mg
24%
Riboflavin (B2)
0.6mg
34.6%
Sodium
2625mg
100%
Thiamin (B1)
0.9mg
61.4%
Trans
0.4g
N/A
Zinc
4mg
25%